If you’re looking for a great, easy option for entertaining this summer, this chicken is juicy, flavorful, and with the accompanying sauce, will not be viewed as same-old ordinary chicken.
You can use whatever sections of the chicken you like, but it helps to stick to one variety for a uniform cooking time. If you do want to use the whole chicken to please a variety of preferences, a very economical way is to purchase a roasting chicken and have the butcher cut it in 8 pieces which will cost far less than buying them individually.
With the leftovers, cut up the chicken and mix with some of the aioli for an excellent chicken salad for sandwiches or with greens.
Prep: 15 mins | Marinate: 4 + hours | Bake: 1+ hours | Serves: 4-6
Grilled Herb Chicken with Green Aioli
- One whole chicken or 4 whole chicken breast on the bone or boneless *
- 1/2 cup packed flat-leaf parsley leaves
- 1/2 cup packed basil leaves
- 1/2 cup snipped chives
- 1 jalapeño, small
- 3-4 sprigs of thyme, leaves separated from stem
- 1 tablespoon rosemary
- 2 garlic cloves, peeled
- Kosher salt
- 1 cup extra-virgin olive oil, plus more for the grill
- 1 cup mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- In a food processor, combine the parsley, basil, chives, jalapeño, thyme, rosemary, garlic and 1 tablespoon of salt; pulse until the herbs are finely chopped. With the machine on, add the 1 cup of olive oil in a steady stream.
- Place chicken in a large bowl.
- Pour all but 1/2 cup of the marinade over the chicken and use hands to turn and coat all pieces.
- Refrigerate the chicken for at least 4 hours or overnight.
- Add the mayonnaise and lemon juice to the remaining marinade in the processor and pulse until creamy. Scrape the aioli into a small bowl, cover and refrigerate.
- Take out of the refrigerator 1/2 hour before cooking. (optional)
- Preheat the grill to 375º-425º or oven to 350º.
- GRILL – Oil the grates. Grill the chicken over moderate heat, turning occasionally, until browned and an instant-read thermometer inserted in the inner thighs registers 168°, about 35 minutes. OVEN – Bake the chicken on a foil lined baking sheet. Use two if the chicken in crowded. Cook to an internal temperature of 155º.
- Serve hot or at room temperature with aioli.
* Options: You can use approximately 4 pounds skinless, boneless chicken breasts instead of boned. Pound lightly to an even thickness before marinating. Grill over medium-high heat (375º to 425º) for about 3-5 minutes a side, or until lightly browned and an instant read thermometer hits 155º. (Move off direct heat if the chicken is browning too quickly). Alternatively, I prefer to sauté on a medium flame in a frying pan (preferably cast iron) or on a griddle so that I can better control the heat.
If you don’t have a temperature probe, my brother just sent us this one and we now swear by it too for an instant response.
But at a more reasonable price, the ease of the ThermoWorks which provides a “doneness” alert without even having to open the oven is a kitchen staple.
Adapted from Food & Wine recipe