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Greek Garlic Chicken

Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Fuel Type:
  • People

    Serves 4

  • Marinating Time

    4 to 6 h

  • Grilling Time

    40 to 50 min.

  • Prep Time

    10 min.

Ingredients
Instructions

the Ingredients

20151023095359 Row Poultry 11

Marinade

  • Completed step 12 grams finely chopped fresh Italian parsley leaves
  • Completed step 60 millilitres dry white wine
  • Completed step 60 millilitres extra-virgin olive oil
  • Completed step 2 tablespoons fresh lemon juice
  • Completed step 1 tablespoon minced garlic
  • Completed step 1 tablespoon black olive tapenade
  • Completed step 1 teaspoon dried oregano
  • Completed step 1 teaspoon paprika
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 1 whole chicken, about 1.8 kilograms, neck, giblets and excess fat removed

Instructions

  • In a medium bowl whisk the marinade ingredients.
  • Cut the chicken into eight pieces: two breast pieces, two thigh pieces, two drumsticks and two wings. Remove and discard the wing tips. Place the chicken pieces in a large, resealable plastic bag and pour in the marinade. Press the air out the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 4 to 6 hours, turning occasionally.
  • Remove the chicken from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil and boil for 1 full minute. Set aside.
  • Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • Brush the cooking grates clean. Grill the chicken pieces, skin-side up, over indirect medium heat, with the lid closed, until the juices run clear and the meat is no longer pink at the bone. The drumsticks and thighs will take 40 to 50 minutes and the breasts and wings will take 30 to 40 minutes. Baste with the boiled marinade during the last 10 to 20 minutes of grilling time. Remove from the grill and serve warm with orzo, a Greek salad and pita bread, if desired.
    Brush the cooking grates clean. Grill the chicken pieces, skin-side up, over medium heat, with the lid closed, until the juices run clear and the meat is no longer pink at the bone. The drumsticks and thighs will take 40 to 50 minutes and the breasts and wings will take 30 to 40 minutes. Baste with the boiled marinade during the last 10 to 20 minutes of grilling time. Remove from the grill and serve warm with orzo, a Greek salad and pita bread, if desired.

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