Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon

Name: Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 4 servings Freshly ground black pepper; 2 kilograms chicken, cut into 10 pieces; 1 bunch About flat-leaf parsley, leaves chopped; 2 heads garlic, cut in 1/2 horizontally; 2 lemons, juiced, plus 2 lemons, halved; 4 servings Kosher salt; 4 servings Extra-virgin olive oil; 2 heads radicchio, preferably Treviso, cut into quarters; 2 whole fresh thyme sprigs, plus leaves from 6 sprigs

Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 87g of protein, 83g of fat, and a total of 1160 calories. This recipe serves 4. This recipe covers 42% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up juice of lemon, flat-leaf parsley, kosher salt, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Cut a piece of aluminium foil about 12 inches long.

Equipment you will use

Aluminum Foil

Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal.

Ingredients you will need

Salt And Pepper

Olive Oil

Garlic

Thyme

Water

Equipment you will use

Aluminum Foil

Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender.

Ingredients you will need

Clove

Garlic

Equipment you will use

Food Processor

Blender

Oven

Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.

Ingredients you will need

Thyme

Lemon Juice

Vinaigrette

Olive Oil

Parsley

Preheat an outdoor gas or charcoal grill to medium heat.

Equipment you will use

Grill

Rinse the chicken and pat dry with paper towels.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.

Ingredients you will need

Salt And Pepper

Seasoning

Olive Oil

Equipment you will use

Bowl

Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar.

Ingredients you will need

Balsamic Vinegar

Olive Oil

Radicchio

Equipment you will use

Bowl

Sprinkle with salt and pepper and toss; set aside.

Ingredients you will need

Salt And Pepper

When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Grill

Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.

Ingredients you will need

Salt And Pepper

Radicchio

Wrap

Equipment you will use

Plastic Wrap

Grill

Bowl

Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.

Ingredients you will need

Vinaigrette

Whole Chicken

Lemon