Grilled Herbed Chicken Recipe

Ingredients:

handful of fresh Italian parsley
handful of fresh chives
4 medium sprigs of rosemary, leaves only
handful of fresh basil
1 cup sunflower oil
1 cup mayonnaise
1 4 – 5 pound chicken, butterflied, washed and dried

 

Directions:

Place the herbs in a food processor, chop until finely minced. With food processor running, add the oil.

Pour all of the marinade, except 1/4 cup, into a large ziplock bag. Set aside the 1/4 cup of marinade. Add the chicken to the ziplock bag, seal and gently shake. Place in the refrigerator and let sit for 4 hours.

Mix the remaining 1/4 cup of marinade with the mayonnaise to create an Aioli.

*30 minutes before grilling take the chicken out of the refrigerator and set aside.

Preheat the grill to 375 – 400 degrees. Remove the chicken from the bag and place bone side on the grill. Grill just until you have some golden grill marks and flip.

Place either a salt slab or clean bricks wrapped in foil on top of the chicken. Cook until golden brown, and the temperature (when measured in the thickest part of the bird) will be between 85 – 90 degrees. Remove the weight.

Flip the chicken over, and cover with the salt slab or bricks, and grill until the temperature reaches 165 degrees. Remove the chicken and place on a serving platter.

Cover with foil and let the chicken rest for 5 – 10 minutes. Serve with the aioli.