Grilled Lemon-Herb Chicken |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 5 |
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From Cooking Light. Great way to cook whole chicken on the grill. Perfect for use in salads, sandwiches, etc. Was glad I followed CL's suggestion of making two chickens at the same time. Ingredients:
5 lbs roasting chickens |
3 tablespoons fresh lemon juice |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh thyme |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
Directions:
1. Remove and discard giblets and neck from chicken. Rinse chicken with cold water and pat dry. Trim excess fat. Place chicken, breast side down, on cutting board. Cut chicken in half lengthwise along backbone, but do not cut through breastbone. Kitchen shears work well for this.
2. Turn chicken over. Staring at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine remaining ingredients. Rub mixture under loosened skin and over breast and drumsticks. Gently press skin to secure. Place chicken in a large zip-top plastic bag. Seal and marinate in refrigerator for 30 minutes.
4. Prepare grill.
5. Place chicken, skin side up, on grill rack coated with cooking spray. Grill 55 minutes or until thermometer inserted in meaty part of thigh registers 180 degrees.
6. Remove chicken from grill, cover and let stand 10 minutes. Remove and discard skin.
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