Grilled Chicken
List of Ingredients
Grilled Chicken With Fresh Herb-Pesto Marinade
Makes 6 to 8 servings
2 (4-pound) chickens cut into eight pieces each, or 8 chicken breasts with
skin and bones
2 cups packed fresh basil leaves
1 cup packed fresh parsley leaves
1/3 cup chopped fresh oregano
1/4 cup chopped fresh chives or 1 scallion, white and green parts, chopped
3 tablespoons chopped fresh rosemary leaves
1/3 cup Dijon mustard
1/4 cup fresh lemon juice
1/4 cup dry white wine
2 large garlic cloves, minced
1/2 tablespoon salt
1/4 teaspoon crushed hot red pepper flakes
1/4 cup extra-virgin olive oil
Recipe
In a food processor fitted with a metal blade, chop the basil, parsley,
oregano, chives, rosemary, mustard, lemon juice, wine, garlic, salt and red
pepper. With the machine running, gradually add the oil to make a thick
paste. The marinade also can be prepared in batches in a blender. Use
immediately.
Rinse the chicken and pat dry with paper towels. Divide the chicken and
marinade between two zippered plastic bags and close the bags. Refrigerate,
turning the chicken occasionally, for at least an hour and up to eight
hours.
Build a charcoal fire in an outdoor grill and let it burn until the coals
are covered with white ash. Leave the coals heaped in a mound in the center
of the grill. Do not spread out. In a gas grill, preheat on high, turn one
burner off, leave the other burner on high.
Remove the chicken from the marinade. Lightly oil the cooking rack. Arrange
the chicken around the cooler, outer perimeter of the grill, not directly
over the coals, and cover the grill. In a gas grill, place the chicken over
the off burner and cover the grill.
Grill, turning occasionally, until the chicken shows no sign of pink when
pierced at the bone, about 50 minutes. Serve hot.
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