Grilled Chicken with Herbs
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 chicken (about 1.6 kg/3-1/2 lbs), cut into serving pieces, wings reserved for another use
3 cloves garlic, finely chopped
45 mL (3 tbsp) chopped parsley
30 mL (2 tbsp) chopped basil
30 mL (2 tbsp) chopped mint
75 mL (1/3 cup) olive or canola oil
2 mL (1/2 tsp) pepper
0.5 mL (1/8 tsp) salt
Remove the skin from the chicken pieces by loosening it with the tip of a sharp knife. Then use your fingers to pull off the skin. With the knife, cut off any fat and make 2 to 3 slashes in each piece of chicken.
Make the marinade:
In a small bowl, combine the garlic with the parsley, basil, mint, oil, pepper, and salt. Place the chicken pieces in a large dish, add the marinade, and turn the chicken in the mixture so that it is well coated. Cover the dish and marinate in the refrigerator at least 4 hours, turning the chicken occasionally.
Prepare the grill or preheat the broiler, setting the rack 10 cm (4 in) from the heat. Arrange the chicken pieces bone side down on the grill or broiler rack, reserving the marinade.
Grill the chicken about 20 minutes or until browned on one side, brushing once with the reserved marinade. Turn the pieces over, brush with the remaining marinade, and grill 10 minutes longer or until cooked through and the juices run clear.
Imported on 2011-01-20 16:41:26 — Original ID:203