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Grilled Tuscan Style Chicken




Source of Recipe


Whole Foods Natural Market


Recipe Introduction


Weighing a chicken down with a brick or other heavy object provides a juicy, perfectly cooked chicken with crispy skin. The smoky grill flavor and the bright taste of fresh herbs combine to make this the perfect dish for a casual summer patio meal.


List of Ingredients




One 3-4 lb whole chicken
3/4 cup extra-virgin olive oil
5 garlic cloves (5-6) chopped
6 tablespoons mixed fresh herbs (such as rosemary, thyme, oregano, and marjoram)
salt and freshly ground pepper
lemon wedges, for accompaniment

Recipe



ASK the meat dept to split the chicken in half so it lies flat but is still intact.

MARINATE the chicken in the refrigerator with the herbs, olive oil and pepper for at least 5 hours or overnight.

A whole chicken should be cooked over a medium -low fire (you should be able to hold your hand over it for 5–6 seconds.) Drain excess marinade off the chicken to avoid flare- ups, and sprinkle it liberally with salt and pepper. Place the chicken on the grill skin side down and immediately place two heavy bricks wrapped in foil or a cast iron pan filled with weights or rocks over the chicken. Close the lid of the grill and cook undisturbed for about 15 minutes. Check to see that the skin is crispy and golden. Remove the weights, turn the chicken and replace the weights. Cook on the other side for 15 to 20 minutes. Check with a meat thermometer to ensure doneness. Serve with wedges of lemon.