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Grilled Garlic Chicken With Salsa Verde

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For chicken
  Chicken 3 1⁄2 Pound, backbone removed (One In Number)
  Garlic 4 Clove (20 gm), smashed and finely chopped
  Chopped rosemary 1 Tablespoon
  Finely grated lemon zest 1 Tablespoon (Of 1 Lemon)
  Crushed red pepper 2 Teaspoon
  Kosher salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Extra-virgin olive oil 4 Tablespoon (3 Tablespoon Plus 1 Tablespoon For Brushing)
  For salsa verde  
  Shallot 1 Medium, minced
  White wine vinegar 1 Tablespoon
  Flat leaf parsley leaves 2 Cup (32 tbs)
  Mint leaves 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), chopped
  Anchovy fillets 2 , chopped
  Small capers 1 Tablespoon, drained
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Salt To Taste
  Sage 1 Tablespoon
  Polenta 1⁄2 Cup (8 tbs) (For Serving)

chicken skin side up on a large rimmed baking sheet. Flatten the bird, fold the wing tips under the wingettes, point the drumsticks out and arrange the thighs next to the breasts. In a bowl, mix the garlic, rosemary, lemon zest, crushed red pepper, salt and black pepper with the 3 tablespoons of olive oil. Turn the chicken over and rub one-fourth of the marinade on the meat. Turn the chicken skin side up and rubthe remaining marinade overthe skin. Cover with plastic wrap and refrigerate overnight or for up to 24 hours.
2. make the salsa verde: In a small bowl, combine the minced shallot and vinegar and let stand for 10 minutes. In a food processor, combine the parsley, mint, garlic, anchovies and capers and process until finely chopped. Add the shallot and vinegar mixture. With the machine on, slowly pour in the olive oil until incorporated. Season with salt.
3. Light a charcoal fire. When the coals are hot, push them to one side of the grill. Brush the side of the grill opposite the coals with oil. Set the chicken on the oiled side of the grill, skin side down. Cover and grill for about 25 minutes, or until lightly charred on the bottom. Turn the chicken, cover and grill for about 20 minutes longer, or until cooked through. Transfer the chicken to a carving board and let rest for 10 minutes before carving.
4. Spoon the Sage Polenta onto warm plates. Arrange the chicken pieces alongside and serve with the salsa verde.

Recipe Summary

Stir Fried

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4962 Calories from Fat 3195

% Daily Value*

Total Fat 349 g537.3%

Saturated Fat 63.2 g315.8%

Trans Fat 0 g

Cholesterol 1075.9 mg358.6%

Sodium 4455.4 mg185.6%

Total Carbohydrates 91 g30.2%

Dietary Fiber 16 g63.9%

Sugars 2.4 g

Protein 339 g678.9%

Vitamin A 280.8% Vitamin C 340.4%

Calcium 63.1% Iron 146.6%

*Based on a 2000 Calorie diet

Grilled Garlic Chicken With Salsa Verde Recipe