Rosemary Grilled Chicken

Tonight we decided to try something a little different for our chicken. Rather than roasting it, we wanted to grill it. We saw Bobby Flay grill a chicken the other night on one of the cooking shows and he had butterflied the whole chicken before grilling it. We found his recipe online for a Rosemary Bricked Grilled Chicken and the ingredients are very similar to the Roasted Chicken with Rosemary and Garlic so we combined the two to come up with our own hybrid recipe. For started, we axed the bricks, because we don’t have any laying around.

Grilled Chicken with Rosemary Pesto (before)

A look at the chicken while marinating

Ingredients

  • 1 small chicken (We usually get a 5  to 6 pound bird)
  • 1 cup of extra virgin olive oil
  • 1/4 cup of lemon juice (we cheated and used the bottled kind)
  • 1 head of garlic (about 10 cloves), minced
  • 1/4 cup of finely chopped fresh rosemary (seriously, don’t even try this with dried rosemary)
  • fresh ground pepper to taste
  • course kosher salt to taste

Instructions

First, mix the olive oil, lemon juice, garlic, rosemary, salt and pepper in a food processor or whisk together in a bowl. We tasted it and it had a nice lemony flavor so we added a few leaves of some lemon basil (we just harvested some and need to use it). The mixture came out to resemble a rosemary-lemon pesto. We coated both sides of the chicken with the “pesto” and let it marinate in the refrigerator for about an hour and a half.

Rosemary Pesto

This is what the rosemary mixture looks like once it is ready.

After it has marinated for 1 to 2 hours, put the chicken on a medium grill, skin side down. Now, my grill runs very hot and it’s hard to get a temp lower than medium-high when it’s over the fire, so I put the chicken in the middle of the grill a five burner grill) and turned off the center three burners. I turned the outer left and right burners on high. The chicken took awhile too cook but it was worth it. In this indirect heat, it was about 30 minutes on the skin side down and 30 minutes on the breast side down. Periodically while it was cooking I would turn on the burners under the chicken to help it along and give it some char. For the last 30 minutes, I put in a thermometer and took out the chicken when it hit 160 degrees. Since it continues to cook after it is taken off the grill, I knew it would continue to cook for the 10 minute that we gave it to rest while covered.

Grilled Chicken with Rosemary Pesto

A look at the finished chicken. Yes, I tore the skin while moving it but now you can see how juicy the meat turned out!

Roasted Chicken with Rosemary & Garlic

This recipe comes from the book Breaking Bread in L’Aquila by Maria Filice. I really love this book and we pull it out all the time for recipes and ideas. The book was written to showcase the traditional foods of the L’Aquila region of Abruzzo, Italy. Proceeds from the sale of the book were donated to victims of the L’Aquila earthquake in 2009. I first heard about the book from the blog Life in Abruzzo, a great resource for all things Abruzzi. I will have to do a full post about both of these to give them the full attention they need.

Pollo Arrosto con Aglio e Rosmarino

Ingredients

  • 1 small chicken (We usually get a 5  to 6 pound bird)
  • 1/4 cup of extra virgin olive oil
  • 1 head of garlic (about 10 cloves), minced
  • 1/4 cup of finely chopped fresh rosemary (seriously, don’t even try this with dried rosemary)
  • One sweet onion
  • fresh ground pepper to taste
  • course kosher salt to taste

Instuctions

Preheat your oven to 375 degrees

Mix the olive oil, minced garlic, chopped rosemary, salt and pepper in a small bowl. You’re going to rub this all over the bird and give it a good covering. Also, slide you hand under the skin and rub this sauce under the skin. This really helps flavor the bird.

The official recipe doesn’t call for it but Curt likes to add a small sweet onion and some extra garlic in the cavity.

Cook the bird for 20 minutes per pound at 375. You will want to turn it over for the last 30 minutes. Therefore, for a 5 pound bird, you are going to cook it for 70 minutes and then flip it over and cook it another 30 minutes. Baste the bird periodically while it is cooking

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Let the chicken sit for about 10 minutes to rest and cool, then you can part it and it’s ready to serve. Enjoy!