Sometimes the simplest preparations are the best ones, and this definitely applies to this pair. Butter, thyme, and a pinch of seasonings are all that season these leg quarters and asparagus before being grilled. The asparagus crisps up slightly at the tips while the interior softens, and the chicken develops a deep golden skin while staying rich and succulent, making the perfect lazy day meal. • serves 2
Melt the butter in a small frying pan over medium-low heat. Add the thyme and remove from the heat. Allow the thyme to infuse in the butter for 20 minutes before straining them out. Reserve the melted butter.
Preheat the charcoal grill by heating the coals until they’re pale grey and glowing orange, about 20 minutes.
In a small bowl, stir together the salt, black pepper, garlic powder, and onion powder. Divide into two equal parts and set aside.
Drizzle a tablespoon of the melted butter mixture over the chicken leg quarters and rub it in to coat. Sprinkle the chicken with half of the spice mixture.
Move the hot coals to one side of the grill and place the chicken leg quarters on the opposite side. Grill until the skin is crispy and the chicken is cooked through, 1 hour to 1 hour 15 minutes, turning 4 times. Set aside.
Skewer the asparagus crosswise with two long skewers so that there’s one skewer going through the top ends of all the asparagus and one skewer going through the bottom ends, creating a sheet of asparagus. Brush on both sides with the butter and sprinkle with the remaining spice mixture. Grill over indirect heat until they have turned a vibrant green and wrinkled slightly, 15 to 25 minutes. Serve alongside the chicken.