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Grilled Chicken

Grilled Chicken recipe image
This Mediterranean main features PASTE***, Packed fresh rosemary sprigs, Olive oil, Lemon, zest and juice of. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 474.7
Dietary: Gluten-free
Description
This Mediterranean main features PASTE***, Packed fresh rosemary sprigs, Olive oil, Lemon, zest and juice of. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • PASTE***
  • 1/4 cup Packed fresh rosemary sprigs
  • 1/3 cup Olive oil
  • Lemon, zest and juice of
  • 1 1/2 tablespoons Chopped onion
  • 2 garlic Cloves
  • 1 1/2 teaspoons Coarse salt
  • 2 whole Chickens -- halved
  • OR 6-pounds chicken
  • 1 lemon Cut in wedges
  • Fresh rosemary sprigs
  • Lemon slices
Directions
  1. 1
    At least 3 hours and up to the night before you plan to grill chicken, prepare paste.
  2. 2
    Puree rosemary with oil in blender, preferably, or a food processor.
  3. 3
    Let rosemary steep in the oil for 5 to 10 minutes.
  4. 4
    Strain mixture to remove tough little leaves.
  5. 5
    Return oil to blender, add remaining ingredients, and puree.
  6. 6
    The paste will be somewhat soupy.
  7. 7
    Coat each chicken half thoroughly with paste, rubbing inside and out and working as far as possible under the skin without tearing the skin.
  8. 8
    Place chicken in a plastic bag and refrigerate.
  9. 9
    Fire up grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
  10. 10
    Remove chicken from refrigerator and let sit covered at room temperature for about 30 minutes.
  11. 11
    Drain chicken and blot any excess moisture from surface.
  12. 12
    Transfer chicken halves to grill and arrange them skin-side up.
  13. 13
    Grill uncovered over medium
  14. 14
    heat for about 20 minutes, without turning, then
  15. 15
    cook an additional 30 to 40 minutes, turning every 5 to 10 minutes, ending with chicken skin side down for a final crisping.
  16. 16
    You want chicken skin to face the grill enough to render its fat and brown, but not burn.
  17. 17
    Watch for flare-ups, shifting halves away from flame if necessary.
  18. 18
    Squeeze lemon wedges over chicken's cavity about halfway through cooking.
  19. 19
    If grilling covered,
  20. 20
    cook chicken starting skin-side up over medium
  21. 21
    heat for about 15 minutes, without turning, then
  22. 22
    cook an additional 25 to 30 minutes, turning three times and squeezing lemon wedges over chicken's cavity about halfway through cooking.
  23. 23
    Arrange chicken on a platter.
  24. 24
    Garnish with rosemary and lemon slices, if you wish, and serve immediately

Nutrition Facts

Servings 4

Amount Per Serving
Calories 474.7kcal
% Daily Value *
Total Fat 34.4g53%
Saturated Fat 6.5g33%
Cholesterol 89.0mg30%
Sodium 7428.6mg310%
Total Carbohydrate 10.2g4%
Dietary Fiber 6.1g25%
Sugars 0.6g
Protein 28.5g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 6pounds, blending, chicken, chickens, chopped, cloves, coarse, cut, fresh, grilled, grilling, halved, juice, lemon, main, mediterranean, oil, olive, onion, packed
Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-6/