The Best Grilled Chicken
Recipe from Food Network
Ingredients
- 1 whole chicken (3 1/2 to 4 pounds)
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/3 cup parsley leaves, finely chopped
- 1/4 cup chives, finely chopped
- 2 cloves garlic, finely grated
- 1 small shallot, finely chopped
- Finely grated zest of 1 lemon
- Kosher salt
- Freshly ground black pepper
Method
- Set up a grill for medium indirect heat, with a cooler zone and a drip pan if using charcoal.
- Cut out the chicken's backbone with poultry shears, turn the bird breast-side up, and press firmly to flatten it. Let it stand at room temperature.
- Mix the butter, parsley, chives, garlic, shallot, lemon zest, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Carefully loosen the skin over the breast and legs. Spread all but 1 tablespoon of the herb butter beneath the skin, then rub the remainder over the outside.
- Put the chicken skin-side up over indirect heat, with its legs toward the hotter side. Cover and grill until the thickest part of a thigh reaches 150 to 160°F, about 50 minutes.
- Move the chicken to direct heat for 2 minutes, then turn it skin-side down for another 3 to 4 minutes to crisp. Confirm the thigh reaches at least 165°F; return it to indirect heat if needed.
- Rest the chicken on a cutting board for 20 minutes before carving.
To drink
- Pairing
- Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
- On a budget
- Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16