Grilled Herbed Chicken - WRIC Richmond News and Weather -

Grilled Herbed Chicken

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  • Jan's Recipes

  • Wednesday, June 12 2013 11:17 PM EDT2013-06-13 03:17:13 GMT
    FRESH MANGO OR PEACH TART one 10 or 11-inch diameter tart CRUST 2 cups flour ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute ½ cup unsalted butter, at room temperature 2
    FRESH MANGO OR PEACH TART one 10 or 11-inch diameter tart CRUST 2 cups flour ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute ½ cup unsalted butter, at room temperature 2

  • Wednesday, June 12 2013 11:14 PM EDT2013-06-13 03:14:08 GMT
    EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired Ground
    EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired Ground

  • Wednesday, June 12 2013 11:11 PM EDT2013-06-13 03:11:50 GMT
    CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugar
    CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugar
    •   

GRILLED HERBED CHICKEN
4 to 6 servings

 

  • ½ cup extra virgin olive oil or other salad oil, or a combination
  • ¼ cup plus 2 tablespoons dry sherry or dry vermouth or dry white wine
  • ¼ cup white vinegar
  • ¼ cup lemon juice
  • 1 to 2 teaspoons sugar or to taste or the equivalent of 2 teaspoons sugar in granulated sugar substitute or to taste (optional)
  • 1 teaspoon minced peeled garlic
  • 1½ to 2 teaspoons finely snipped fresh rosemary leaves or ½ to ¾ teaspoon dried rosemary
  • 4 to 6 split chicken breasts or 8 to 12 chicken drumsticks or thighs (skin removed, if desired), or a combination
  • Salt and freshly ground black pepper or seasoned pepper to taste
  • Sprigs of fresh rosemary for garnish

 

Combine the first 6 to 7 ingredients together in a large bowl or 13 x 9 x 2-inch glass baking dish. Place chicken in marinade, coating each piece well.  Cover and refrigerate for 2 to 3 hours.  Baste chicken with marinade frequently.  Place chicken pieces, bone-side or inside-down, on highest level of grill.  Grill over slow charcoal coals (very ash gray and glowing) or gas grill set at low to medium temperature for 15 to 20 minutes, basting frequently with marinade.  Turn chicken pieces (over), skin side down, and continue grilling 10 minutes, basting frequently.  Turn chicken pieces (over) again and continue grilling 10 to 15 minutes longer or until fork tender and done, basting frequently with marinade. Season chicken with salt and pepper or seasoned pepper to taste after chicken has browned.  Be careful not to burn chicken. Garnish each serving with a sprig of fresh rosemary.

 

Oven Method: Arrange chicken pieces, well basted with marinade, bone-side down in a  13 x 9 x 2-inch baking dish.  Bake, uncovered in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes.  Turn chicken pieces (over) and continue baking an additional 15 to 20 minutes or until done, basting chicken pieces frequently.  Garnish as previously directed.