Grilled Chicken With Lemon-Herb Roasted Garlic Sauce
Recipe: #20187
July 16, 2015
Categories: Chicken, Game/Sports Day, July 4th, Labor Day, Sunday Dinner, Grilling (Outdoor), Gluten-Free, High Protein, No Eggs, Non-Dairy, Herbs, Whole Chicken, Chicken Dinner, more
"Some seriously good tasty chicken, chicken must be butterflied"
Original is 4 servings
Ingredients
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- FOR THE SAUCE
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Nutritional
- Serving Size: 1 (620.8 g)
- Calories 892.5
- Total Fat - 53.7 g
- Saturated Fat - 8.5 g
- Cholesterol - 1088.6 mg
- Sodium - 615.6 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 3.4 g
- Sugars - 2.4 g
- Protein - 83.5 g
- Calcium - 148.8 mg
- Iron - 13.1 mg
- Vitamin C - 78.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat grill on high. Cut the top off the garlic bulb (not the root end). Place the garlic on a piece of aluminum foil, drizzle with 1 tablespoon olive oil, and close foil around garlic to seal. Place on grill. Close cover of grill and cook for about 20-25 minutes. Remove from grill and allow to cool until able to handle.
Step 2
Squeeze garlic cloves out of bulb into bowl of a processor, then add all remaining ingredients for the sauce. Process until smooth; set aside.
Step 3
Place rosemary and thyme under chicken skin. Brush the skin side of the 2 butterflied chicken pieces with olive oil, then season with salt and pepper.
Step 4
Place chicken, skin side down on grill. Grill for 5 minutes then turn. Close grill, reduce heat to medium, and continue to grill for 25-30 minutes or until an instant read thermometer inserted into the thickest part of the thigh reads 170 degrees F.
Step 5
Remove from grill and place chicken on a cutting board. Allow chicken to rest for 15 minutes. Place on serving dish and drizzle generously with herb and lemon sauce.
Step 6
Garnish with fresh lemon slices and parsley sprigs. Serve.
Tips
- Outdoor grill
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