After a quick marinade, naturally flavorful free-range chicken gets grilled and topped with a Fresh Herb Salad!
As the creator of this recipe says, “Prepare to have your mind blown by this humble bird!”
Grilled Chicken with Fresh Herb Salad and Charred Lemon
(Host cookbook, Eric Prum and Josh Williams)
This recipe below is for a small whole chicken, (cut-up) , but I made it with three large bone-in, skin on chicken breasts because I didn’t have a whole chicken.
I recommend a whole chicken or parts, whatever you prefer. Resuts are delicious.
Grilled Chicken with Fresh Herb Salad and Charred Lemon
(Host Cookbook, Eric Prum and Josh Williams)
(For 4 servings)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped thyme
Zest of 1 lemon
¼ teaspoon finely chopped fennel seeds
½ teaspoon red chili flakes
½ cup olive oil
1 whole free-range chicken (about 2 pounds), cut into eight pieces (2 breasts, thighs, drumsticks, and wings)
Flaky sea salt and freshly ground black pepper
2 lemons, halved
Fresh Herb Salad ( recipe below)
In a large bowl, stir together the garlic, thyme, lemon zest, fennel seed, chili flakes and olive oil.
Season all sides of the chicken sections with sea salt and pepper and then add the chicken to the marinade, making sure all pieces are covered.
Let the chicken marinate in the refrigerator for at least 30 minutes.
Preheat a gas or charcoal grill to medium high heat. Place the chicken pieces skin side down on the grill and cook uncovered until cooked through- approximately 5 minutes per side for the breasts and wings, and 7 minutes for the thighs and drumsticks. Note: Use your judgment depending on the size of your chicken.
Place the lemons cut-side down on the grill and cook until charred.
As the chicken pieces cook through and the lemon halves char, remove them from the grill to a serving board or platter.
Let the chicken rest for 5 minutes.
Serve with the Fresh Herb Salad and the charred lemons on the side.
Fresh Herb Salad (Makes 4 servings)
( This citrus and garlic-spiked fresh herb salad provides an extra kick of flavor to elevate the finished grilled chicken)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, very thinly sliced (more if you like)
1 large pinch flaky sea salt
1 pinch freshly ground black pepper
½ cup loosely packed parsley leaves
½ cup packed mint leaves
½ cup dill (½- inch pieces) (I omitted because I didn’t have any dill)
In a medium bowl, stir together the olive oil, lemon juice, garlic, salt and pepper.
Add the herbs and toss to combine.
Serve immediately.
An easy, satisfying, fresh summer meal!
