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August 8, 2011
Grilled Chicken with Herbs
Chicken Grilled & Broiled
Prep time:
5 minutesCooking time:
50 minutes“Why cook indoors when you can cook outdoors? Make single-serve foil packets of sliced zucchini and tomato; add seasonings. Grill packets alongside chicken for an inexpensive, easy side dish.”
Ingredients
Serves 4
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1 (3-pound) chicken
- 1/2 cup butter or margarine, melted
- 1/4 cup lemon juice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
Directions
1
Preheat grill. Combine paprika and pepper in a small bowl. Rinse inside and outside of chicken well. Sprinkle 1/2 the paprika mixture in cavity and rub remaining mixture over outside of chicken.
2
Mix butter and lemon juice in a small saucepan. Add thyme, tarragon, parsley and chives; mix well. Bring just to a simmer over medium heat, about 5 minutes; remove.
3
Brush grill with oil. Place chicken breast- side down on grill. Insert meat thermometer in thigh. Brush chicken with lemon-herb mixture. Grill, basting occasionally, for 20 minutes.
4
Turn chicken breast- side up. Grill, basting frequently with lemon-herb mixture, about 30 minutes longer or until meat thermometer reaches 190°F.
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Cookin' xpress!
Cookin' xpress!
Speed the cleanup of a charcoal grill by covering the grill rack with heavy-duty foil, shiny side down, immediately after removing cooked food. Close all the vents and close the grill's cover. Once cooled, the rack will clean quickly with a crumpled ball of foil or a wire brush.
Great Pairings
Summer Squash Sauté
Frozen and pre-sliced yellow or crookneck squash will be more economical than fresh squash. Frozen squash remains in good condition for up to 6 months in the freezer.
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