Tender on the inside and crunchy on the outside, this simple BBQ chicken recipe is sure to be a hit!
|3 tbsp||(45 mL) Lemon juice|
|3 tbsp||(45 mL) Vegetable oil|
|3||Cloves garlic, smashed|
|3 tbsp||(45 mL) Chopped fresh parsley|
|.5 tsp||(2 mL) Salt|
|.5 tsp||(2 mL) Freshly ground pepper|
|.5 tsp||(2 mL) Chili flakes|
|1||Maple Leaf Prime Naturally® Flattened Chicken|
|2||Sprigs fresh rosemary|
|2||Sprigs fresh thyme|
|Ovenproof frying pan|
|Aluminum foil wrapped brick or cast iron frying pan|
WHISK together marinade ingredients. Place chicken in a shallow baking dish or container and pour marinade over top. Massage to coat the chicken. Add sprigs of thyme and parsley to the pan. Cover and refrigerate overnight, turning occasionally.
PREHEAT oven to 375°F (190°C).
HEAT a large ovenproof frying pan over medium- high heat. Remove chicken from marinade reserving the garlic and sprigs of herbs. Place chicken in frying pan and sear, skin side down, for 6-7 minutes or until the skin is golden and crisp.
PLACE a foil wrapped brick or a cast iron pan on top of the skin side down chicken. Transfer to the preheated oven and roast for 30 minutes. Remove the brick and carefully turn the chicken skin side up. Add reserved garlic cloves and sprigs of herbs to the pan and continue to roast for 30 minutes or until the internal temperature has reached 185°F (85°C).
PREHEAT BBQ to medium or approx. 350°F (180°C).
REMOVE chicken from marinade. Place chicken skin side down on grill. Cook for approximately 10 -15 minutes. Turn off 1 burner to create indirect heat. Turn chicken over and place over the turned off burner. Place a foil wrapped brick or a cast iron pan on top of the skin side up chicken. Cook, turning at regular intervals, (every 10 to 15 minutes) to ensure uniform cooking. Cook until internal temperature has reached 185°F (85°C).
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