Thursday, April 25, 2013

Green Chicken

I found this recipe in Martha Stewart Living last year. It's supposed to be done with a whole butterflied chicken or spatchcocked chicken. I didn't have a whole chicken so used 8 chicken thighs. The recipe turned out great! We've made this a couple of times now, once without letting it marinade and it still turned out great! Nate loves this dish and re-dubbed it Green Chicken.

Green Chicken


1 medium onion, peeled and cut in half
1 large garlic clove, peeled
1/3 c. packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves
1/4 c. olive oil
1/2 lemon, zested removed in strips with a peeler
3-4 pounds bone-in, skin-on chicken
salt and pepper to taste


Puree onion, garlic, herbs, oil and zest in a food processor. Rub some puree under skin and the remaining on top of the skin. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.

Heat grill to medium-high, or set up for indirect heat. Grill chicken until done. Let rest 10 minutes before eating.

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