Cooking Light's Brick Chicken
This job is made easier (even for those of us with arthritis) by the use of bone shears. They came in my new knife set and are priceless for cutting through bone.
I added a large packet of apple wood chips to the grill as well, but this is optional. This chicken was AMAZING.
Marinade
1/4 cup chopped shallots
3 T fresh lemon juice
2 T balsamic vinegar
2 T honey
1 T Dijon mustard
1 T olive oil
2 t light soy sauce
1 t fresh rosemary, minced
1 t grated lemon rind
1 t dried thyme, rubbed
1 t freshly ground black pepper
1/2 t ground sage
6 garlic cloves, smashed
pinch salt
1 whole chicken
Whisk together the marinade ingredients in a small bowl. Taste and adjust as desired. Add to a large (gallon size) ziploc bag. Set aside.
With sharp bone or kitchen shears, trim chicken of excess fat; remove giblets and neck and remove the wings at the first joint.
Split chicken in half lengthwise. Remove and discard skin (if desired. I only removed the excess);
pierce chicken pieces with a fork. Add chicken to bag with marinade; turn several times. Refrigerate at least 8 hours and up to overnight, turning occasionally.
Preheat grill over medium high indirect heat.
While grill heats, wrap 2 bricks with foil.
Place chicken, breast side down, on grill rack over unheated side. Top each chicken half with prepared brick. Cover and grill 1-1 1/2 hours.
Remove bricks and set aside. Remove chicken and let chicken rest at least 5 minutes before serving.
I served the chicken with Potato Balls with Red Pepper Ranch Dipping Sauce. The recipe for those can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474977569012&nav=MyGather
Adapted from my Cooking Light magazine
I added a large packet of apple wood chips to the grill as well, but this is optional. This chicken was AMAZING.
Marinade
1/4 cup chopped shallots
3 T fresh lemon juice
2 T balsamic vinegar
2 T honey
1 T Dijon mustard
1 T olive oil
2 t light soy sauce
1 t fresh rosemary, minced
1 t grated lemon rind
1 t dried thyme, rubbed
1 t freshly ground black pepper
1/2 t ground sage
6 garlic cloves, smashed
pinch salt
1 whole chicken
Whisk together the marinade ingredients in a small bowl. Taste and adjust as desired. Add to a large (gallon size) ziploc bag. Set aside.
With sharp bone or kitchen shears, trim chicken of excess fat; remove giblets and neck and remove the wings at the first joint.
Split chicken in half lengthwise. Remove and discard skin (if desired. I only removed the excess);
pierce chicken pieces with a fork. Add chicken to bag with marinade; turn several times. Refrigerate at least 8 hours and up to overnight, turning occasionally.
Preheat grill over medium high indirect heat.
While grill heats, wrap 2 bricks with foil.
Place chicken, breast side down, on grill rack over unheated side. Top each chicken half with prepared brick. Cover and grill 1-1 1/2 hours.
Remove bricks and set aside. Remove chicken and let chicken rest at least 5 minutes before serving.
I served the chicken with Potato Balls with Red Pepper Ranch Dipping Sauce. The recipe for those can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474977569012&nav=MyGather
Adapted from my Cooking Light magazine
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