Garlic-Herb Chicken

Garlic-Herb Chicken Eat Drink Binge

This is an easy way to transform your rather plain chicken and make a stunning dish with a simple marinade of herbs, onion, and garlic.

Cooking chicken should be effortless and not complicated, right? However, that is not always the case. It is actually easy to screw up chicken, by overcooking and drying it out. Retaining moisture is important to achieve. If you’re using a whole cut-up chicken, dark meat pieces cook a bit longer than white meat. Chicken breast, which is prone to drying out, may need pounding to make it level and even. Season each piece with salt and pepper to make sure no piece is overlooked. Then let it sit in the marinade for at least an hour to overnight, for a very flavorful chicken. 

Grilling outside on a beautiful day may be ideal. But grilling indoors is not entirely impossible, neither a challenge. A cast iron grill does a pretty good job. Roasting in the oven also works great by placing them on a baking sheet and cooking at high temperature to get a nice crusty exterior. Any way you make it, this recipe make chicken moist and delicious.

INGREDIENTS

3-4 pounds whole cut-up chicken or other parts

for the marinade

6 cloves garlic
1 red onion (medium size)
2 tablespoons fresh rosemary or 2 teaspoon dried rosemary
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/2 tablespoon fresh oregano or 1/2 teaspoon dried oregano
2 tablespoons canola or olive oil (any neutral or light-flavored oil)
1 zest of a whole lemon
kosher salt & pepper (I used about 4 teaspoons of kosher salt)

for serving

Juice of a whole lemon
drizzle of extra-virgin olive oil

Garlic-Herb Chicken Ingredients Eat Drink Binge

INSTRUCTIONS

  1. Prepare the chicken: Trim any excess fat.  Wash thoroughly. Pat dry with paper towel.
  2. Season the chicken: Apply salt and pepper generously. Add in lemon zest and chopped herbs, and coat the pieces evenly.Garlic-Herb Chicken mixture Eat Drink Binge
  3. Prepare marinade: In a food processor, blend garlic, red onion, and oil together (the puréed mixture is better absorbed by the chicken).Before and after garlic mixture for garlic-herb chicken Eat Drink Binge
  4. Marinate: Coat each piece with the mixture and marinate chicken for at least an hour to overnight.Pouring mixture on chicken Eat Drink BingeGarlic-Herb Chicken mixture in a bowl Eat Drink Binge
  5. Cook the chicken:  Preheat your outdoor grill or cast iron grill to medium high, place chicken skin side down. Turn the heat down a notch so the skin doesn’t get burned and the inside gets cooked. But you want to make the skin crispy and nicely charred. Cover and cook for about 15 minutes. Then flip and cook the other side. If you have a thermometer, 165° is the perfect internal temperature for dark meat and 160° for white meat, inserted in the thickest part. Otherwise, I would usually poke the chicken and see if juices run clear and not pinkish.Grilling Chicken Eat Drink BingeClose up of grilled chicken Eat Drink Binge
  6. If you’re roasting in the oven, preheat to 400°. Place chicken on a baking sheet with enough spaces in between them to breathe so they brown nicely and not steam. The baking time will depend on the cut you’re using and the size of each. Flip the chicken halfway, after about 10-15 minutes. Check for internal temperature to avoid over baking.
  7. Serve: Drizzle with some extra-virgin olive oil and squeeze a lemon just before serving.

Garlic-Herb Chicken
2017-06-24 12:37:20
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Ingredients
  1. 3-4 pounds whole cut-up chicken or other parts
for the marinade
  1. 6 cloves garlic
  2. 1 red onion (medium size)
  3. 2 tablespoons fresh rosemary or 2 teaspoon dried rosemary
  4. 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  5. 1/2 tablespoon fresh oregano or 1/2 teaspoon dried oregano
  6. 2 tablespoons canola or olive oil (any neutral or light-flavored oil)
  7. 1 zest of a whole lemon
  8. kosher salt & pepper (I used about 4 teaspoons of kosher salt)
for serving
  1. Juice of a whole lemon
  2. drizzle of extra-virgin olive oil
Instructions
  1. 1. Prepare the chicken: Trim any excess fat. Wash thoroughly. Pat dry with paper towel.
  2. 2. Season the chicken: Apply salt and pepper generously. Add in lemon zest and chopped herbs, and coat the pieces evenly.
  3. 3. Prepare marinade: In a food processor, blend garlic, red onion, and oil together (the puréed mixture is better absorbed by the chicken).
  4. 4. Marinate: Coat each piece with the mixture and marinate chicken for at least an hour to overnight.
  5. 5. Cook the chicken:  Preheat your outdoor grill or cast iron grill to medium high, place chicken skin side down. Turn the heat down a notch so the skin doesn’t get burned and the inside gets cooked. But you want to make the skin crispy and nicely charred. Cover and cook for about 15 minutes.  Then flip and cook the other side. If you have a thermometer, 165° is the perfect internal temperature for dark meat and 160° for white meat, inserted in the thickest part.  Otherwise, I would usually poke the chicken and see if juices run clear and not pinkish.
  6. 6. If you’re roasting in the oven, preheat to 400°. Place chicken on a baking sheet with enough spaces in between them to breathe so they brown nicely and not steam. The baking time will depend on the cut you’re using and the size of each. Flip the chicken halfway, after about 10-15 minutes. Check for internal temperature to avoid over baking.
  7. 7. Serve: Drizzle with some extra-virgin olive oil and squeeze a lemon just before serving.
By Theresa Polo
Eat Drink Binge http://www.eatdrinkbinge.com/

 

 

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