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Herb Grilled Chicken

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  • Yields: 4 Servings
  • Cook time: 2 h


  • 1 clove garlic minced
  • 2 tablespoons chopped, fresh basil
  • 2 tablespoons chopped, fresh oregano
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons salt
  • 4 teaspoons brown sugar
  • 4 teaspooons Worcestershire sauce
  • 6 tablespoons extra-virgin olive oil
  • ¼ cup chopped, fresh parsley
  • ¼ cup peanut oil
  • ½ teaspoon black pepper


  1. Mix the marinade ingredients in a small bowl and whisk until well blended. Place the split chicken halves in a resealable plastic bag and pour in the marinade. Seal the bag and marinate the chicken in the refrigerator for 8 to 12 hours.
  2. Build a charcoal fire for indirect cooking in an outdoor grill. When the temperature is approximately 375˚F, remove the chicken from the marinade and place the chicken halves, skin-side-up, in a 9-inch baking pan. Pour the remaining marinade over the chicken. Place the pan over indirect heat, cover the grill, and cook for 2 hours or until the internal temperature of each thigh reaches 175˚F. Baste with pan drippings before serving.

For safe meat preparation, reference the USDA website.

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