Recipe(tried): Barbecued Lavender Chicken with Cucumber Salsa

Barbecued Lavender Chicken

5 lbs chicken pieces
1/4 cup olive oil
about 1/4 cup dried or fresh rinsed lavender blossoms
2 cloves roasted garlic
2/3 cup prepared barbecue sauce
salt
cucumber salsa* (see below)

Rinse chicken pieces, drain and put in a large bowl with oil, 1/4 cup lavender blossoms, garlic, and barbecue sauce. Mix well and let stand at least 15 minutes, or cover and chill for up to 4 hours.

On a charcoal barbecue: Prepare a solid bed of coals and let burn until medium - hot. Dot the surface of the coalsevenly with 10 charcoal briquets and set the grill in place.

On a gas barbecue: Adjust the heat to medium.

Lay the cicken on the grill and cover with the lid; open vents for charcoal. Cook chicken, turning to brown evenly, until no longer pink at the bone, 25 to 35 minutes. If drippings flare up, move pieces to the edge of the grill.
Transfer to a platter as cooked.

Sprinkle the chicken lightly with more lavender blossoms. Serve with cucumber salsa.

Cucumber Salsa

Rinse 1 cucumber (about 1/2 lb.) and 2 Roma tomatoes (about 6 oz total). Peel cucumber and cut into 1/4 inch chunks. Core tomatoes and cut into 1/4 inch chunks.

In a small bowl, mix cucumber and tomatoes with:

2 Tablespoons minced fresh jalapeno chilies
1/4 cup finely chopped red onion
2 Tablespoons lime juice