Herb Grilled Chicken
Let's get grilling
Marinade
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.
Cooking for 4 people
Ingredients
Marinade
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garlic minced
1 clove
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chopped, fresh basil
2 tbsp.
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chopped, fresh oregano
2 tbsp.
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Dijon mustard
2 tbsp.
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fresh lemon juice
2 tbsp.
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salt
2 tsp.
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brown sugar
4 tsp.
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Worcestershire sauce
4 tsp.
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extra-virgin olive oil
6 tbsp.
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chopped, fresh parsley
0.25 cup
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peanut oil
0.25 cup
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black pepper
0.5 teaspoon
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split chicken halves (about 3 pounds)
2
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Kingsford® Charcoal with Pecan
Meals & Dishes: Main CourseCredit: Chris LillyMain Ingredient: ChickenMeals & Dishes: DinnerCooking Method: Grilled
For safe meat preparation, reference the USDA website.
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