GRILLED CHICKEN WITH FRESH HERBS

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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