You know who’s never steered me wrong? America’s Test Kitchen. Yep – their Cooking For Two cookbook has given me a winner every time, and last night’s dinner was no exception.
Tender juicy chicken? Check.
Easy Peasy? Check.
Flavor party in my mouth? Check.
Last night we had the pleasure of cooking one of the Colins’… the chickens we bought over at the Johnsons‘ farm. (Read up on how we met Colin here.)
A quick Google search on whole rotisserie chickens revealed a cornucopia of options; we decided to keep it nice and simple with a garlic and herb number, modified a bit to use up what we had on hand. Namely, vast amounts of garlic.
I was responsible for firing up the grill. Yoder Husband did the heavy lifting. And Yoder Kitty tried to get in on the action. Who can blame him? Delish.
Grilled Garlic and Herb Chicken
Stuff We Used
- 1 whole chicken (3-4 pounds)
- bulb of garlic
- a few sprigs of thyme
- a few sprigs of oregano
- 2 Tablespoons paprika
- 2 Tablespoons garlic powder
- some ground black pepper
- 2 Tablespoons butter (melted)
- extra thyme and oregano for garnish
Stuff We Did
Colin the chicken and pat dry.
- Put all the garlic cloves and half of the herbs underneath the skin of the breasts. Put the rest of the herbs in the body cavity (yeah.. I said it. Body Cavity.)
- Dry rub the bird with 1 T of paprika, 1 T of onion powder, ground black pepper
- Let him hang out in the fridge for a few hours, or overnight
- When you’re ready to get cooking, pre-heat the grill.
- Make a sauce with the 2 T melted butter, 1 T paprika, and 1 T onion powder. Set aside.
- Butterfly the bird (cut him in half, up the spine) and brush him with the sauce from step 6. Garnish with some extra thyme and oregano.
- Place the bird on grill and put the lid on. Grill for about 15 minutes per side.
- When he’s done, take him off the grill and let him rest for a few minutes.
- Claim the drumsticks as your own and mow down.