OK, so haven’t we’ve all done it?: Set the grilled chicken on fire? Here’s a great recipe using local poultry, herbs, and wine, plus an important tip about how to not burn your beautiful chicken.
Grilled Chicken Au Vin Blanc
- 1⁄2 cup white wine
- 2 tablespoons Extra virgin olive oil
- 2 cloves Garlic, minced
- 2 tablespoons flat leaf Parsley, minced
- 2 tablespoons other herbs such as: Rosemary, Thyme, Sage, minced
- 1 broiler/fryer chicken, quartered
- Sea Salt and Ground pepper to taste
- Combine all of the ingredients in a large bowl, toss chicken and marinate in the refrigerator for 4 to 8 hours.
- Prepare your grill to a medium heat; charcoal should be leveled, low from the grilling surface, and completely greyed-or ‘ashed” over. If you have a thermostat a good grill temp is about 300°F.
- Place your chicken parts on the grill skin side up. Close the grill – don’t touch the chicken, don’t move it, shake it, or rearrange it: you wont have to if you have a medium-temp fire. You are going to cook your chicken most of the way skin side up.
- Take a look after 20 minutes, and check the fire. If you are using coals make sure you don’t have to add any. The chicken will show browning on the edges. Close the lid and give it 10 more minutes.
- Time to flip the chicken. At this point the majority of the fats will have cooked down <this is what causes our grill fires and ‘blackened’ chicken> Go ahead and turn it, close the lid, and crisp the skin.
- After 15 minutes with the skin down you should be close to done. You want to check a meaty section for an internal temp of 165°F. You will have moist chicken with a nice crispy skin.
Serve with seasonal vegetables… of course!