Recipe: Grilled Chicken with Herb and Lemon Sauce

BUTTERFLIED HERB AND LEMON GRILLED CHICKEN



FOR THE HERB AND LEMON SAUCE:
1 head garlic
1 tablespoon plus 3/4 cup olive oil, divided use
1/3 cup chopped fresh parsley
1/3 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh chives
Zest from 1 lemon
Juice from 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon ground black pepper

FOR THE CHICKEN:
1 whole chicken, butterflied (about 4 pounds)
1/2 teaspoon salt
1 teaspoon ground black pepper
1 bunch rosemary (about 1/2 cup)
1 bunch thyme (about 1/2 cup)
Lemon slices and fresh parsley (as garnish)

Heat grill on high.

TO PREPARE THE HERB AND LEMON SAUCE:
Cut the top off the garlic bulb (not the root end). Place the garlic on a piece of aluminum foil, drizzle with olive oil, and close foil around garlic to seal. Place on grill. Close cover of grill and cook for about 20-25 minutes. Remove from grill and allow to cool until able to handle. Squeeze garlic cloves out of bulb into bowl of a processor.

To garlic, add all ingredients for Herb and Lemon Sauce. Process until smooth and reserve.

TO PREPARE THE CHICKEN:
Place rosemary and thyme under chicken skin. Season chicken with salt and pepper. Place chicken, skin side down on grill. Grill for 5 minutes then turn. Close grill, reduce heat to medium, and continue to grill for 25-30 minutes or until an instant read thermometer inserted into the thickest part of the thigh reads 170 degrees F.

Remove from grill and place chicken on a cutting board. Allow chicken to rest for 15 minutes.

TO SERVE:
Place chicken on serving dish and drizzle generously with Herb and Lemon Sauce. Garnish with fresh lemon slices and parsley sprigs. Serve.

Makes 4 servings
Adapted from source: National Chicken Council