android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Greek Garlic Chicken

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

  • People

    Serves 4

  • Marinating Time

    4 to 6 h

  • Grilling Time

    40 to 50 mins

  • Prep Time

    10 mins

Ingredients
Instructions

the Ingredients

20151023095359 Row Poultry 11

Marinade

  • ½ cup finely chopped fresh Italian parsley leaves
  • ¼ cup dry white wine
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 1 tablespoon black olive tapenade
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
 
  • 1 whole chicken, about 4 pounds, neck, giblets and excess fat removed

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

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 (350° to 450°F).
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
  • 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 indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken (not touching the bone) registers 165°F. 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, above foil pan, over medium heat, with the lid closed, until the thickest part of the chicken (not touching the bone) registers 165°F. 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.

let's Gear up

Recommended Tools

More Poultry recipes

You May Also Like