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Add a photoJust a little twist on a Greek marinade for grilled chicken. Pair it with a Greek salad and fresh steamed green beans for a wonderful meal.
Ingredients
- 1 Whole chicken cut in half
- Handful of fresh thyme pick leaves from stem
- Handful fresh Italian parsley chopped
- 6 Fresh large basil leaves chiffonade
- 4 Sprigs fresh rosemary leaves only
- 6 Cloves garlic minced
- 2 Lemons juiced
- 1/2 C Extra virgin olive oil
- 1/4 C Balsamic vinegar
- 2 T Honey
- Salt and pepper to taste
Directions
- For marinade:
- Remove leaves from stems of rosemary, thyme and place in a glass bowl
- Chiffonade the basil leaves and rough chop the fresh Italian parsley add to bowl.
- Mince the garlic , juice of 2 lemons , olive oil, Balsalmic vinegar and honey, salt and pepper add to the fresh herbs.
- With a wire whisk , whisk all the ingredients together until well combined.
- Cut the chicken in half and place in a ziplock bag
- Add the marinade and seal the bag
- Marinate for at least 4 hours although longer is better.
- Cook chicken on a grill checking often as to not charring the skin
- Cook for about 45- 60 minutes depending on the heat of the grill and the size of the chicken halves.
- If cooking indirectly on the grill it will take longer
- Chicken is cooked when a meat thermometer reaches 165 degrees or the chicken is no longer pink in the center.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 949 | |
| Calories from Fat 662 | 70% |
| Total Fat 73.97g | 92% |
| Saturated Fat 17.27g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 223mg | 9% |
| Potassium 682mg | 19% |
| Total Carbs 11.09g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.89g | 4% |
| Protein 57.97g | 93% |
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