Grilling Recipes
 Grilled Chicken Recipe
  BBQ and Barbecue Recipes


Grilled Chicken With Garlic Sauce

1/2 C. olive oil

2 T. minced garlic

3 sprigs fresh rosemary

1/4 C. dry white wine

Salt and freshly ground black pepper

1 roasting chicken (about 4 pounds), cut in 8 pieces

Garlic sauce:

4 T. olive oil

2 T. peanut oil

1 egg yolk

Juice of 1/2 lemon

1 1/2 t. minced garlic

2 T. whipping cream

1 T. freshly grated parmesan

Salt and freshly ground black pepper

To make chicken: Heat olive oil in saucepan over moderately low heat. Add garlic; saute gently 5 minutes; do not brown. Remove from heat; add rosemary and wine. Cool slightly. Salt and pepper chicken; place in a lidded nonreactive dish. Cover with two-thirds of the wine mixture; marinate, refrigerated, from 3 to 12 hours. Reserve and refrigerate remaining third of marinade.

Prepare a medium-hot charcoal fire for direct-heat cooking. Remove chicken from marinade and place on grill. Grill chicken, turning occasionally and basting with reserved marinade, until thickest parts of leg and thigh register 180 degrees (20 to 25 minutes). Serve chicken with Garlic Sauce on the side.

To make garlic sauce: Combine oils; set aside. Put egg yolk, lemon juice and garlic in work bowl of food processor fitted with steel blade, or in blender. Process until yolk is pale yellow. With the machine running, slowly add combined oils to make a mayonnaise, then slowly add the cream. When sauce is thick, transfer it to a bowl and stir in parmesan. Season to taste with salt and pepper. Serve immediately or store, covered, in the refrigerator for up to 12 hours.

Makes 3 to 4 servings

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