Herb-Grilled Chicken

Beautifully charred chicken infused with a vibrant bouquet of fresh garden herbs, creating an aromatic and flavorful dish that celebrates the essence of summer cooking.

Ingredients

• •600 g Chicken breast
• •40 ml Olive Oil
• •15 g Garlic
• •10 g Fresh Thyme
• •30 ml Lemon Juice

Instructions

1. 1

   Create an herb paste by combining chopped fresh rosemary, thyme, oregano, and sage with minced garlic, olive oil, lemon zest, and coarse salt in a mortar.

2. 2

   Pound the herbs and garlic together until you achieve a rough, fragrant paste, adding more olive oil gradually until it reaches a spreadable consistency.

3. 3

   Carefully loosen the chicken skin from the breast and thighs by sliding your fingers underneath, creating pockets for the herb paste without tearing the skin.

4. 4

   Spread half of the herb paste directly under the skin, pressing from outside to distribute evenly, ensuring maximum flavor penetration into the meat.

5. 5

   Rub the remaining herb paste all over the exterior of the chicken, working it into every crevice and coating the legs and wings thoroughly.

6. 6

   Tie the chicken legs together with kitchen twine and tuck wing tips under for even cooking, then let rest at room temperature for 30 minutes.

7. 7

   Set up your grill for indirect cooking with medium heat (350°F/175°C) on one side only, placing a drip pan under the cool side to catch juices.

8. 8

   Place chicken breast-side up over the drip pan, close the lid, and roast for 45 minutes without opening, allowing the herbs to perfume the meat slowly.

9. 9

   After 45 minutes, carefully flip the chicken breast-side down over direct heat for 10-15 minutes to crisp the skin, watching closely for flare-ups.

10. 10

    Flip one final time to breast-side up, baste with accumulated juices and melted butter, and continue cooking until internal temperature reaches 165°F (74°C).

11. 11

    Transfer to a cutting board, tent loosely with foil, and rest for 15 minutes, allowing the juices to redistribute throughout the entire bird.

12. 12

    Carve and serve on a platter garnished with fresh herb sprigs, lemon wedges, and a drizzle of quality olive oil mixed with the resting juices.

Nutritional values

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