Chicken, whole, cut in half
|
4 pounds
|
Garlic, crushed
|
4
|
Oregano leaves, fresh
|
2 tablespoons
|
Rosemary leaves, fresh
|
2 tablespoons
|
Salt, kosher
|
4 teaspoons
|
Lemon zest, finely grated
|
1 tablespoon
|
Black pepper, freshly ground
|
½ teaspoon
|
Thyme, fresh
|
10 sprigs
|
Lemon, halved
|
1
|
Sugar, raw or light brown
|
2 teaspoons
|
- Combine the garlic, oregano, rosemary, salt, zest, and pepper, and rub the chicken with the mixture.
- Place in a Ziploc bag, add the thyme, seal, and chill for at least 12 hours.
- Heat a grill pan over medium heat.
- Remove the chicken from the bag, and grill, turning occasionally, until cooked through, until the oven probe registers 165°F, about 30 to 40 minutes.
- Sprinkle the cut sides of the lemon with sugar, and grill until caramelized, about 2 minutes.
- Serve the chicken with the lemon.
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