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Herb Marinated Chicken

chef.jackson's picture
  Chicken 4 Pound, cut up (1 In Number)
  Water 1⁄4 Cup (4 tbs)
  Red wine vinegar 3 Tablespoon
  Dijon mustard 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
  Sugar 1 Teaspoon
  Finely chopped fresh rosemary/3/4 teaspoon dried rosemary leaves, crushed 1 Tablespoon
  Finely chopped thyme/3/4 teaspoon dried thyme leaves, crushed 1 Tablespoon
  Finely chopped fresh tarragon/3/4 teaspoon dried tarragon leaves, crushed 1 Tablespoon, finely chopped
  Olive oil 1⁄2 Cup (8 tbs)

Place chicken in a shallow glass dish or large heavy plastic bag.
Whisk together water, vinegar, mustard, garlic, salt, pepper, sugar, rosemary, thyme and tarragon in small bowl; continue whisking while slowly adding olive oil.
Pour mixture over chicken; cover dish or close bag.
Marinate in refrigerator at least 4 hours, turning once or twice.
Remove chicken from marinade; discard marinade.
Oil hot grid to help prevent sticking.
Place dark meat pieces on grill 10 minutes before white meat pieces (dark meat takes longer to cook).
Grill chicken, on a covered grill, over medium Kingsford briquets, 30 to 45 minutes, turning once or twice.
Chicken is done when meat is no longer pink by bone.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1127 Calories from Fat 704

% Daily Value*

Total Fat 79 g121%

Saturated Fat 18.3 g91.6%

Trans Fat 0 g

Cholesterol 303.9 mg101.3%

Sodium 785.4 mg32.7%

Total Carbohydrates 7 g2.2%

Dietary Fiber 2 g7.8%

Sugars 1.3 g

Protein 94 g187.8%

Vitamin A 18% Vitamin C 15.7%

Calcium 12.9% Iron 34.9%

*Based on a 2000 Calorie diet

Herb Marinated Chicken Recipe