Shelly's Recipe

GREEK GARLIC CHICKEN

Category: Chicken

For marinade:
1/2 cup finely chopped fresh Italian parsley
1/4 cup dry white wine
1/4 cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp minced garlic
1 tbsp black olive tapenade
1 tsp dried oregano
1 tsp paprika
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

1 whole chicken, 3-1/2 to 4 lb, cut into 8 serving pieces

To make marinade: In a medium bowl whisk together marinade ingredients. Rinse chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in marinade. Press air out of bag and seal tightly. Turn bag to distribute marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. Remove chicken from bag, reserving marinade. Pour marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.

Grill chicken, skin side up; over Indirect Medium heat until juices run clear and internal temperature reaches 180 degrees in thickest part of thighs and 170 degrees in breasts. The leg and thigh pieces will take 40 to 50 minutes and breast and wing pieces will take 30 to 40 minutes. Baste with marinade during last 10 to 20 minutes of grilling time. Remove from grill and serve warm. Serves 4