Grilled Lemon-Herb Chicken

11 August 2005 @ 0:43 | Posted in » Culinary

Admittedly, I am not one who usually cooks complete birds. This is just something I have never been particularly comfortable doing. But we are trying to add to our repertoire and this is something which I put forward.

Much like a lot of things, I had not read through this recipe carefully and didn’t realize that the bird needed to marinate for an hour. That meant that we would be dining after Beetle went to bed. I loosened the skin of the chicken and then rubbed the marinade on. I could have done a better job getting down to the legs. Once marinated, it was off to the grill. I was convinced this thing was going to burn through. Yes, it was butterflied, but even on medium-low, the drippings would flare the flames and the underside looked as though it would be black.

We had a smaller bird, so after about 35 minutes, the temperature was right and I removed the chicken. The underside was done, but the was essentially the carcass. With the skin peeled off, the bird was perfect. Juices flowed and the color was right. Gert was most impressed. The taste was good; nothing spectacular but a winner nonetheless. We will make this again.

I reheated the creamy mashed potatoes from the night before. I made them creamy this time. I also kicked it up some by increasing the horseradish. Gert thought it was too much, I thought it was just right. We rounded the meal with brocoli with melted cheddar.

Mastercook File

Recipe By :Barbara Seelig Brown
Serving Size : 5 Preparation Time :0:10
Categories : Chicken, Grill, Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 roasting chicken — (5-pound)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
3 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine parsley, thyme, juice, salt, and pepper; rub mixture under loosened skin and over breast and drumsticks. Gently press skin to secure. Place chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.

Preheat grill to medium heat.

Place chicken, skin side up, on grill rack coated with cooking spray. Grill 55 minutes or until a thermometer inserted into meaty part of thigh registers 180°. Remove chicken from grill; cover and let stand 10 minutes. Remove and discard the skin.

Description:
“If your grill is large enough, cook two chickens at the same time to feed a larger group or just to have more leftovers for quick lunches. Refrigerate leftover chicken for up to three days. Butterflying the chicken is easier to do with strong kitchen shea”
Source:
“Cooking Light Magazine, August 2005″
S(Internet Address):
“http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=1087107″
Copyright:
“ï¿½ 2005 by Southern Living, Inc.”
Yield:
“4 ounces”
Start to Finish Time:
“1:45″

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Per Serving (excluding unknown items): 581 Calories; 42g Fat (67.0% calories from fat); 46g Protein; 1g Carbohydrate; trace Dietary Fiber; 195mg Cholesterol; 609mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat.

NOTES : NUTRITION PER SERVING
CALORIES 203(27% from fat); FAT 6.2g (sat 1.7g,mono 2.2g,poly 1.4g); PROTEIN 33.5g; CHOLESTEROL 100mg; CALCIUM 21mg; SODIUM 565mg; FIBER 0.2g; IRON 1.5mg; CARBOHYDRATE 1.1g

RDO
First Made: 10 August 2005

I was not a fan of preparing this, but it turned out better than I expected. I was fearful that the grill was going to burn this to a crisp, but it didn’t. As it was, this was an easy dish to prepare and was tasty. Perhaps this is my entree to cooking whole chickens, which I usually refrain from doing.

Nutr. Assoc. : 0 0 0 0 0 0 0