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Category: Poultry I
Prep Time: Cook Time: Total Time:
1/3 cup extra virgin olive oil
8 medium garlic cloves, minced or pressed
1 tsp grated zest plus 2 tbsp juice from 1 lemon
Pinch crushed red pepper flakes
4 tsp chopped fresh thyme leaves
3 tsp chopped fresh rosemary leaves
1 3 3/4- to 4 1/4-pound whole chicken
Kosher salt and ground black pepper
Vegetable oil for cooking grate
In a small saucepan, combine the oil, garlic, lemon zest and pepper flakes. Simmer and stir frequently over medium-low heat for about 2 minutes. As soon as it reaches a simmer, add 3 tsp thyme and 2 tsp rosemary. Cook for 30 seconds more. Strain the mixture through a fine mesh sieve over a bowl, making sure to push the solids with a spatula to remove all the oil. Transfer the solids to another bowl and set both aside.
Butterfly the chicken and flatten the breastbone. Loosen the skin on the breast and thighs, being sure to remove any fat. Mix together 1 tbsp salt and 1 tsp pepper. Mix 3 tsp of that salt mixture with the cooled garlic mixture. Spread the salt and garlic mixture under the skin that you loosened earlier. Sprinkle the rest of the salt mixture on the underside of the chicken. Put a wire rack in a rimmed baking sheet and the chicken on the rack. Refrigerate for 1-2 hours.
Light 4 1/2 quarts briquettes on one side of a grill, leaving the other side empty. When the grill is medium-hot, scrape the grates clean and brush with vegetable oil.
Put the chicken skin side down over the side without the coals and lay the bricks over the chicken's breasts. Cover the grill and cook for 22-25 minutes, until the skin is lightly brown and there are faint grill marks. Take the bricks off the chicken. Carefully flip the chicken over on to the side with the coals using tongs or a towel. Place the bricks back over the chicken. Cover the grill and cook for an additional 12-15 minutes, until the chicken is well browned.
Remove the bricks. Flip the chicken over again, so the skin side is down, on the hot side of the grill. Cook until the chicken skin is nice and crisp and an instant read thermometer registers 165, an additional 5-10 minutes. Transfer the chicken to a cutting board and let it rest 10 minutes.
Meanwhile, whisk the lemon juice and remaining thyme and rosemary into the reserved oil. Add salt and pepper to taste. Serve the chicken with the sauce separately. Serves 6-8
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ITALIAN GRILLED CHICKEN
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Category: Poultry I
Prep Time: Cook Time: Total Time:
1/3 cup extra virgin olive oil
8 medium garlic cloves, minced or pressed
1 tsp grated zest plus 2 tbsp juice from 1 lemon
Pinch crushed red pepper flakes
4 tsp chopped fresh thyme leaves
3 tsp chopped fresh rosemary leaves
1 3 3/4- to 4 1/4-pound whole chicken
Kosher salt and ground black pepper
Vegetable oil for cooking grate
In a small saucepan, combine the oil, garlic, lemon zest and pepper flakes. Simmer and stir frequently over medium-low heat for about 2 minutes. As soon as it reaches a simmer, add 3 tsp thyme and 2 tsp rosemary. Cook for 30 seconds more. Strain the mixture through a fine mesh sieve over a bowl, making sure to push the solids with a spatula to remove all the oil. Transfer the solids to another bowl and set both aside.
Butterfly the chicken and flatten the breastbone. Loosen the skin on the breast and thighs, being sure to remove any fat. Mix together 1 tbsp salt and 1 tsp pepper. Mix 3 tsp of that salt mixture with the cooled garlic mixture. Spread the salt and garlic mixture under the skin that you loosened earlier. Sprinkle the rest of the salt mixture on the underside of the chicken. Put a wire rack in a rimmed baking sheet and the chicken on the rack. Refrigerate for 1-2 hours.
Light 4 1/2 quarts briquettes on one side of a grill, leaving the other side empty. When the grill is medium-hot, scrape the grates clean and brush with vegetable oil.
Put the chicken skin side down over the side without the coals and lay the bricks over the chicken's breasts. Cover the grill and cook for 22-25 minutes, until the skin is lightly brown and there are faint grill marks. Take the bricks off the chicken. Carefully flip the chicken over on to the side with the coals using tongs or a towel. Place the bricks back over the chicken. Cover the grill and cook for an additional 12-15 minutes, until the chicken is well browned.
Remove the bricks. Flip the chicken over again, so the skin side is down, on the hot side of the grill. Cook until the chicken skin is nice and crisp and an instant read thermometer registers 165, an additional 5-10 minutes. Transfer the chicken to a cutting board and let it rest 10 minutes.
Meanwhile, whisk the lemon juice and remaining thyme and rosemary into the reserved oil. Add salt and pepper to taste. Serve the chicken with the sauce separately. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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