4 servings


  • 1 (2 ½ to 3-pound) broiler/fryer chicken, cut into serving pieces or cut in half lengthwise,
  •   or Pick-of-the Chick pieces, or 4 chicken breasts, or 1½ pounds boneless chicken breasts 
  • Extra virgin olive oil as needed
  • 1 to 2 garlic cloves or to taste, peeled and minced
  • Finely snipped fresh rosemary or thyme or marjoram or oregano leaves (no stems) as desired
  • Sprigs of fresh rosemary or thyme or marjoram or oregano, or a combination, for garnish

Fresh MangoPineapple or Peach Salsa as an accompaniment


Lightly brush chicken pieces or halves with olive oil.  Evenly rub garlic into chicken pieces and then rub herbs of choice over chicken pieces   Arrange chicken pieces, bone-side down, on a barbecue grill rack, about 10 inches above medium coals (ash gray and glowing) or gas grill set at low to medium temperature. Grill chicken, turning (over) each piece frequently until chicken is fork tender and done, about 40 to 45 minutes total grilling time. Grill boneless chicken breasts about 25 minutes total.  Sprinkle chicken pieces with seasoned salt or salt and pepper after chicken pieces begin to brown.  Be careful not to burn chicken  Arrange chicken pieces on a serving platter and garnish with sprigs of desired fresh herbs.  Pass Fresh Mango Salsa in a sauceboat as an accompaniment.  Serve immediately

Grilling Whole Chicken Halves: 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.  Turn chicken halves (over), skin side down, and continue grilling 10 minutes.  Turn chicken halves (over) again and continue grilling 15 to 20 minutes longer or until fork tender and done, basting frequently with marinade.

Oven Method: Arrange chicken pieces, bone-side up, in a 13 x 9 x 2-inch baking dish or roaster.  Bake, loosely covered with aluminum foil, in a preheated moderate oven (350'F.) for 35 minutes, turning chicken pieces once. Uncover and continue baking, bone-side down, about 10 to 15 minutes more or until chicken is fork tender and lightly browned.  Bake boneless chicken breasts about 35 minutes total.  Proceed as previously directed for serving. For chicken halves, arrange chicken halves, bone-side down, in a 13 x 9 x 2-inch baking dish.  Bake, uncovered, 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.


Fresh Mango Pineapple or Peach Salsa

about 3 cups

  • 1 ripe large or 2 small to medium mango(s) or 2 to 3 firm ripe medium peaches or nectarines,
  •  peeled, seed(s) removed, and cut into small pieces
  • 1 ripe small pineapple, peeled, cored, and cut into very small cubes
  •   3 to 4 green onions, thinly sliced (include some green parts)
  • ¼ to ½ cup coarsely chopped parsley leaves (no stems)
  • ¼ cup coarsely chopped sweet red pepper
  • ¼ cup coarsely chopped celery
  • 1 tablespoon extra virgin olive oil (optional)
  • 3 to 4 drops balsamic vinegar or to taste
  • 1 to 2 chopped jalapeno peppers (seeds removed) or several drops hot pepper sauce or to taste
  • Pinch of sugar and/or salt or to taste


Combine all ingredients together in a medium bowl.  Cover and refrigerate for at least 2 to 3 hours to allow flavors to blend.  Salsa may be stored, covered, in the refrigerator for only up to 2 to 3 days. 

Variation: Add 1 or 2 firm ripe avocados (peeled, seeds removed, and cut into very small pieces) to salsa.

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