Grilled Chicken with Herbs Under The Skin
|Chicken||3 Pound, excess fat removed, quartered and without backbone (1.4 Kilogram)|
|Flat leaf parsley||1 Ounce, finely chopped (25 Gram)|
|Fresh fennel leaves||1 Ounce, finely chopped (25 Gram)|
|Spring onions||1 1⁄2 Ounce, finely chopped (White And Pale Green, 1/2 Fat Bunch, 40 Gram)|
|Thick yogurt/Sour cream / creme fraiche||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Olive oil||1 Teaspoon|
Combine the parsley, fennel, onions, yogurt, salt, pepper and olive oil in a bowl, with seasoning, so they are evenly mixed.
Push your fingers between the skin and the flesh to make a cavity right across each portion.
Scoop up about a quarter of the herb mixture in your fingers and shove under the chicken skin, pushing it in gently until all parts of the flesh are covered.
Massage the chicken to get the herbs evenly distributed under the skin.
Put the chicken aside to marinate for a good 30 minutes - the longer the better.
Grill for about 30 minutes, turning once, until the chicken is brown and the juices run clear when the flesh is pierced.