This Grilled Garlic Chicken is a showstopper that combines the smoky char of the grill with the sweet, mellow depth of slow-roasted garlic. The chicken is first marinated in red wine and fresh thyme to infuse it with aromatic herbs and tenderizing acids. Meanwhile, whole garlic cloves are baked in olive oil until they turn into a spreadable, golden puree. This rich garlic butter is slathered over the grilled breast just before a brief oven finish, sealing in the juices. It’s an elegant yet approachable dish perfect for date nights or weekend dinners, offering a sophisticated flavor profile without complicated techniques. The result is succulent meat with a savory, garlicky crust that pairs beautifully with roasted vegetables or crusty bread.
Grilled Garlic Chicken
Description
This Grilled Garlic Chicken is a showstopper that combines the smoky char of the grill with the sweet, mellow depth of slow-roasted garlic. The chicken is first marinated in red wine and fresh thyme to infuse it with aromatic herbs and tenderizing acids. Meanwhile, whole garlic cloves are baked in olive oil until they turn into a spreadable, golden puree. This rich garlic butter is slathered over the grilled breast just before a brief oven finish, sealing in the juices. It&# 226;ÂÂs an elegant yet approachable dish perfect for date nights or weekend dinners, offering a sophisticated flavor profile without complicated techniques. The result is succulent meat with a savory, garlicky crust that pairs beautifully with roasted vegetables or crusty bread.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC).
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Peel 10 cloves of garlic and chop them roughly.
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In a bowl or zip-top bag, combine the chicken, chopped garlic, red wine, and thyme sprigs. Marinate in the refrigerator for 2-4 hours.
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Place the remaining garlic cloves in a small baking dish, keeping their skins on.
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Cover the garlic cloves completely with 1 cup of olive oil and sprinkle with salt and pepper.
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Bake the garlic in the oven for 1 1/2 hours, or until the cloves are completely soft and tender.
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Remove the garlic from the oven and let cool until handleable. Squeeze the soft garlic out of its skins into a bowl and discard the skins.
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Puree the roasted garlic and the infused olive oil through a food mill or blend until smooth. Set aside.
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Preheat your grill to medium heat.
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Remove the chicken from the marinade, discarding the liquid. Pat the chicken pieces dry with paper towels.
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Season the chicken generously with salt and pepper.
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Grill the chicken for about 35 minutes, turning frequently, until cooked through and nicely charred.
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Transfer the grilled chicken to an oven-safe dish.
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Spread the warm garlic puree generously over the top of the chicken.
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Place the dish in the preheated oven for 5 minutes to melt the garlic topping and finish cooking.
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Remove from the oven and let rest for a few minutes before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 750.6kcal
- % Daily Value *
- Total Fat 64.5g100%
- Saturated Fat 9.5g48%
- Cholesterol 22.2mg8%
- Sodium 49.8mg3%
- Total Carbohydrate 34.8g12%
- Dietary Fiber 11.6g47%
- Sugars 0.6g
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain texture.
Variations: Substitute red wine with chicken broth or pomegranate juice for an alcohol-free version. Use rosemary instead of thyme for a different herbal note.
Safety: Ensure chicken reaches an internal temperature of 165ðF (74ðC) before serving. Discard any unused marinade that has touched raw meat.
Tips: For an easier cleanup, line the baking dish with parchment paper when roasting the garlic. The roasted garlic puree can be made ahead and stored in the fridge for up to a week.
