GRILLED CHICKEN WITH FRESH HERBS - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

GRILLED CHICKEN WITH FRESH HERBS

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GRILLED CHICKEN WITH FRESH HERBS

4 to 6 servings

 

  • ½ cup extra virgin olive oil or other salad oil, or a combination
  • ¼ cup plus 2 tablespoons dry white wine or dry sherry or dry vermouth
  • ¼ cup white vinegar
  • ¼ cup lemon juice
  • 1 to 2 teaspoons sugar or to taste
  • 1 teaspoon minced peeled garlic
  • 1½ to 2 teaspoons finely snipped fresh basil leaves or ½ to ¾ teaspoon dried basil
  • 3/4 to 1 teaspoon finely snipped fresh thyme or ¼ to ½ teaspoon dried thyme
  • 2 (2 to 2½ -pound) broiler/fryer chickens, halved lengthwise (see note), or 4 to 6 split chicken breasts s (see note)
  • Salt and freshly ground black pepper to taste
  • Sprigs of fresh basil and thyme for garnish

 

Combine the first 8 ingredients together in large bowl or 13 x 9 x 2-inch glass baking dish. Place chicken in marinade, coating each half well.  Cover and refrigerate for 2 to 3 hours.  Baste chicken with marinade frequently. 

 

Place chicken halves, 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 20 to 25 minutes, basting frequently with marinade.  Turn chicken halves (over), skin side down, and continue grilling 10 minutes, basting frequently.  Turn chicken halves (over) again and continue grilling 15 to 20 minutes longer or until fork tender and done, basting frequently with marinade. Season chicken with salt and pepper to taste after chicken has browned.  Be careful not to burn chicken. Garnish each serving with a sprig of fresh basil and thyme.

 

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 25 to 30 minutes.  Turn chicken halves (over) and continue baking an additional 20 to 30 minutes or until done, basting chicken halves frequently.  Garnish as previously directed.

 

Note: With a sharp knife, split chickens in half lengthwise, cutting through the center of the breastbone and back.

Note: May use any desired chicken pieces (chicken breasts, wings, thighs, or drumsticks), if        desired, in place of the split-in-half whole chickens.

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