Greek Garlic Chicken BBQ
A tapenade is a thick paste typically made from olives, anchovies,
capers, garlic, lemon juice, olive oil, and seasonings. Here it adds
deep flavor to the chicken. Look for it in stores with a good olive
selection.
For the marinade:
1/2 cup finely chopped fresh Italian parsley
1/4 cup dry white wine
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 tablespoon black olive tapenade
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 whole chicken, 3-1/2 to 4 pounds, cut into 8 serving pieces
To make the marinade: In a medium bowl whisk together the marinade
ingredients.
Rinse the chicken pieces under cold water and pat dry with paper
towels. Place in a large, resealable plastic bag and pour in the
marinade. Press the air out of the bag and seal tightly. Turn the
bag to distribute marinade, place in a bowl, and refrigerate for 4
to 6 hours, turning occasionally.
Remove the chicken from the bag, reserving the marinade. Pour the
marinade into a small saucepan, bring to a boil, and boil for 1 full
minute. Set aside.
Grill the chicken, skin side up, over Indirect Medium heat until the
juices run clear and the internal temperature reaches 180�F in the
thickest part of the thighs and 170�F in the breasts. The leg and
thigh pieces will take 40 to 50 minutes and the breast and wing
pieces will take 30 to 40 minutes. Baste with the marinade during
the last 10 to 20 minutes of grilling time. Remove from the grill
and serve warm.
Makes 4 servings.
Thanks to www.weber.com |