This an easy meal that impresses almost any guest.
Whole Herbed Grilled Chicken
- one roasting/fryer chicken 3-5 lbs
- 6 cloves of garlic
- big handful of herbs (I used rosemary, oregano, basil and parsley)
- 1 Tbs kosher salt
- 1/2 Tbs cracked black pepper
- 4 Tbs olive oil
In a food processor/mini prep add last five ingredients. Puree to combine. Rinse chicken in cold water and pat dry. With kitchen shears remove the spine from the chicken (save for stock). Make a small cut into the keel bone then splay the bird out flat. With clean finger loosen the chicken skin from the flesh, then add the garlic herb paste under the skin. There should be additional paste leftover, massage it onto the outside of the bird being careful not to dislodge the paste under the skin. Allow the bird to marinate for 1/2 hour or up to 6. 30 minutes before you are ready to cook start your charcoals (or preheat your gas grill). Once ready, cook chicken on indirect heat (coals on either side of center, or your left and right burner on medium while your middle burner is off), by putting the flesh side down. Cook for 30 minutes, then flip to skin side for 30 minutes. Allow to rest for 15-20 minutes before cutting and serving.
I served the chicken with sauteed zucchini and a green salad.