Butterflied Herb and Lemon Grilled Chicken
Servings
4 Servings
Ingredients
- 1 whole chicken butterflied (about 4 pounds)
- 1/2 teaspoon salt
- 1 head garlic
- 1 tablespoon olive oil
- 1 teaspoon pepper
- 1 bunch rosemary about ½ cup
- 1 bunch thyme about ½ cup
- Lemon slices and fresh parsley as garnish
- 3/4 cup olive oil
- 1/3 cup chopped parsley
- 1/3 cup chopped basil
- 1/4 cup chopped cilantro
- 1/4 cup chopped chives
- Zest from 1 lemon
- Juice from 1/2 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat grill on high. Cut the top off the garlic bulb (not the root end). Place the garlic on a piece of aluminum foil, drizzle with olive oil, and close foil around garlic to seal. Place on grill. Close cover of grill and cook for about 20-25 minutes. Remove from grill and allow to cool until able to handle. Squeeze garlic cloves out of bulb into bowl of a processor.
- To garlic, add all ingredients for herb and lemon sauce. Process until smooth and reserve.
- Place rosemary and thyme under chicken skin. Season chicken with salt and pepper. Place chicken, skin side down on grill. Grill for 5 minutes then turn. Close grill, reduce heat to medium, and continue to grill for 25-30 minutes or until an instant read thermometer inserted into the thickest part of the thigh reads 170 degrees F.
- Remove from grill and place chicken on a cutting board. Allow chicken to rest for 15 minutes. Place on serving dish and drizzle generously with herb and lemon sauce.
- Garnish with fresh lemon slices and parsley sprigs. Serve.
- Source: ChickenEveryMonth
How long would you cook and at what temperature in the oven?
Wow. Great ideas
I make this chicken all the time… but I puree parsley, cilantro, rosemary, garlic, salt and a little oil and then stick that under the skin. Then,I bump up the flavor by using rosemary sprigs to brush on a mix of mustard mixed and vinegar (1 part grainy mustard to 2 parts vinegar, more or less) while the chicken is cooking. The sauce really bumps up the flavor.
It may be a little off, they may have calculated it with out the bones, so it would appear to be more chicken. It also is assuming you eat the skin and that all the oil in the sauce gets absorbed and eaten.
Cut back on the oil in the sauce and don’t eat the skin and it will be much much lower.
is the 74g of fat a typo???