Big Chick in Little Sicily
This recipe is great if you love to grill. Try to make this a day in advance as the marinade really pays off with an overnight soak. I have included the drizzle but you can skip it if you want. The chicken tastes awesome with or without it.
This recipe is great if you love to grill. Try to make this a day in advance as the marinade really pays off with an overnight soak. I have included the drizzle but you can skip it if you want. The chicken tastes awesome with or without it.
- marinade:
- 0.25 cup olive oil
- 0.5 teaspoon black pepper
- 1 teaspoon kosher salt
- drizzle:
- 1 large clove garlic minced
- 2 teaspoons kosher salt
- 2 tablespoons fresh lemon juice
- 6 tablespoons olive oil
- 0.5 cup fresh lemon juice
- 0.5 cup fresh italian parsley chopped
- 6 cloves garlic minced
- 2 pound free range chickens splayed
- Carbohydrate 3.78047583333333 g
- Cholesterol 69 mg
- Fat 36.417905 g
- Fiber 0.386541662459572 g
- Protein 17.5988458333333 g
- Saturated Fat 7.08343 g
- Serving Size 1 1 Serving (152g)
- Sodium 1231.31616666667 mg
- Sugar 3.39393417087376 g
- Trans Fat 1.80438000000001 g
- Calories 411 calories
Step-by-step
- Clean and splay chickens.
- Mix marinade and pour into two large zip lock bags dividing it equally.
- Let chickens sit in the fridge for at least 6 hours and no more than 24 hours.
- Make drizzle by combining all ingredients and mix well.
- When ready to grill, grill chicken on indirect heat by turning the outside burners on low to med heat while middle burners are off or on very low.
- If your grill doesn't allow a low enough setting on the middle burner, turn it off.
- The inside temp of your grill should be around 350-375 degrees.
- Cook chicken breast side down to start, for about 40-45 minutes.
- Cook second side about 30 minutes.
- Remove from grill and let rest for about ten minutes before serving.
- Serve the drizzle on the side.
Long marinades containing high amounts of citrus juice denature surface proteins if left beyond twenty-four hours, which alters the poultry texture from firm to mealy. Balancing oil and acid correctly protects the meat structure while still penetrating the flesh with aromatics.
- Keep the grill chamber temperature between 350 and 375 degrees Fahrenheit to render subcutaneous fat without scorching the exterior herbs.
- Allow the cooked bird to rest for precisely ten minutes before carving to let internal juices redistribute away from the center.
- Store leftover poultry in an airtight glass container within the refrigerator for up to three days, ensuring safety and moisture retention.
- Shred chilled leftovers directly into warm grains or broth rather than reheating them aggressively on high heat, which causes toughening.
Fresh garlic and hand-squeezed lemon provide pungent aromatic compounds that bottled juices lack entirely. Utilizing these raw components preserves volatile oils that brighten heavier grilled proteins effectively.
