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Grilled Chicken with Quick Garlic Mayo




Source of Recipe


Jamaica Gleaner


Recipe Introduction


A tenderising marinade of garlic, olive oil, rosemary and white wine gives the chicken exceptional flavour. Serve the chicken pieces plain or slather them with the creamy garlic mayonnaise


List of Ingredients




1/3 cup olive oil

2 tablespoons minced garlic

3 sprigs fresh rosemary

1/4 cup dry white wine

Salt and freshly-ground black pepper

1 roasting chicken (about 4 pounds), in 8 pieces

Quick Garlic Mayonnaise




Recipe



1. To prepare marinade for the chicken: Heat olive oil in a saucepan over moderately low heat. Add garlic and sauté gently 5 minutes; do not allow garlic to brown. Remove from heat and add rosemary and wine; reserve approximately a third of the marinade in a small lidded container and refrigerate until needed. Cool slightly. Salt and pepper chicken pieces and place in a stainless steel, glass or ceramic bowl or baking dish. Cover with wine mixture and marinate, refrigerated, 3 to 12 hours.

2. Prepare a medium-hot charcoal fire. Remove chicken from marinade, discarding used marinade. Place chicken on hot oiled grill, turning occasionally and basting with reserved marinade, until thickest part of the breast meat registers 170 degrees and thigh meat registers 180 degrees (approximately 20 to 25 minutes). Serve chicken with Quick Garlic Mayonnaise on the side.


Quick Garlic Mayonnaise

3/4 cup bottled or homemade mayonnaise

1 tablespoon olive oil

Juice of 1/2 lemon

1 1/2 teaspoons minced garlic

1 tablespoon cream

1 tablespoon freshly grated Parmesan

Salt and freshly-ground black pepper

METHOD

In a medium bowl, combine all ingredients. Whisk or stir until well-blended. If the sauce will not be used immediately, store it, covered, in the refrigerator. Allow it to warm to room temperature approximately 10 minutes before serving it.