Herb Marinated Chicken.
Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to prepare a special dish, herb marinated chicken. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Herb Marinated Chicken is one of the most favored of current trending meals on earth. It's appreciated by millions every day. It is simple, it's fast, it tastes yummy. Herb Marinated Chicken is something that I've loved my whole life. They're nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have herb marinated chicken using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Herb Marinated Chicken:
- {Get of extra virgin olive oil, plus more for brushing.
- {Take of white wine vinegar.
- {Take of shallots, sliced.
- {Make ready of garlic, coarsely chopped.
- {Get of roughly chopped mixed fresh herbs such as flat leaf parsley, sage, oregano, thyme, and rosemary.
- {Take of kosher salt.
- {Make ready of ground pepper.
- {Take of pepper flakes.
- {Make ready of 3 to 4 pound chicken cut into 8 pieces excess fat trimmed.
Steps to make Herb Marinated Chicken:
- whisk the olive oil, vinegar, shallots, garlic, herbs,2 teaspoons salt, crushed red pepper flakes and pepper, to taste in a dish large enough to hold the chicken.
- Add the chicken pieces and turn to coat evenly. (Alternatively, put all the ingredients in a large resealable plastic bag,seal, and give it a good shake.) marinate at room temperature for 1hour,turning once, or refrigerate for up to 12 hours..
- Prepare an outdoor grill with a medium high fire for both direct and indirect grilling. Position a drip pan under the grate on the indirect side of the grill..
- Remove the chicken from the marinade and pat dry,discard the marinade. Brush the chicken lightly with olive oil and season salt and black pepper. Place the chicken pieces bone side down on the indirect side of the grill over the drip pan, positioning the dark meat closer to the fire. Cover and cook until golden brown, about 15 minutes. Turn and cook, uncovered until the skin crisps and an instant-read thermometer inserted in the thickest part of each piece registers 170° about 15 minutes more. Serve warm.
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