Monday Meal: Fourth of July Grilled Chicken | Buzz Blog
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Monday Meal: Fourth of July Grilled Chicken

by

comment
blog9659widea.jpg

Got plans to fire up the grill on the Fourth of July? One of my favorite grilling recipes is butterflied, marinated, grilled chicken. It's a real crowd-pleaser. ---

Grilling chicken this way is super-easy and tastes terrific. The only difficult part is the technique of butterflying the chicken. But, once you've done it, you'll find that it's simple, too.  

Butterflying a whole chicken requires removing the backbone from neck to tail with poultry shears or a knife, then flattening the chicken out by breaking the breast bones. It's pretty easy to do, and the butterflied chicken cooks much more evenly than a regular, whole chicken would. To see video instructions on how to butterfly a chicken, click here.

This recipe calls for a marinade of lemon, garlic, shallots and herbs. It's really versatile, and you could easily substitute other herbs (such as thyme, tarragon, etc.) for the rosemary suggested here. You could also add a splash of white or Rose wine to the marinade, as well. And, if you want to kick the spices up a notch for 4th of July fireworks, add a teaspoon of chili pepper flakes or chili powder to the marinade. 

Speaking of  Rose wine, it makes a really good partner for this grilled chicken. 

Ingredients

1/2 cup olive oil

2-3 garlic cloves, peeled and minced

2 Tbs. minced shallot

2 Tbs. fresh rosemary leaves, minced

juice of 1 lemon

zest from 1 lemon, minced

1/2 tsp. crushed red-chili flakes

1 whole 3-4 lb. chicken, butterflied

Salt and freshly ground black pepper.

dsc05483.jpg

Method:

Place the olive oil, garlic, shallot, rosemary, chilies, lemon juice and lemon zest in a large baking dish or Zip-Loc plastic bag.

dsc05486.jpg

Whisk or mix the ingredients together thoroughly.

dsc05491.jpg

Place the chicken in the marinade, turning to coat both sides. Then put the chicken and marinade in the refrigerator for at least two, and up to eight, hours for the marinade to penetrate and flavor the chicken.

dsc05497.jpg

Heat a grill to medium heat.

Remove the chicken from the marinade and season well on both sides with salt and pepper.

Place the chicken on the grill, skin-side down, and grill slowly with the grill cover closed until the skin is golden brown and crisp, about 15 minutes. Watch for flare-ups!

dsc05506.jpg

Turn the chicken over and continue to cook another 15-20 minutes with the cover closed until the chicken is done and nicely crisp and browned on both sides. Undoubtedly, there will be flare-ups and the chicken skin might burn in spots. Keep a spray bottle filled with water handy to extinguish flare-ups.

dsc05514.jpg

Remove the chicken from the grill and allow to sit for about 10 minutes covered with foil before cutting.

Cut the chicken in half or into pieces and serve with your favorite sides.

dsc05533.jpg

Photos by Ted Scheffler