BBQ Chicken with Parsley, Lemon, Garlic Salsa
School is out and that only means one thing: Pool time and barbeque. Yesterday, in celebration of Memorial Day, a barbeque was in order, as well as the creation of a new recipe. Marinated whole boneless chicken with lots of lemon juice, parsley, and garlic. Created a tangy yet not overpowering salsa to go alongside. Dinner was not only fun, easy cleaning, fast and absolutely no chicken left over. TIP: I brushed some of the marinade on the grill grate before adding the chicken. As soon as I placed the chicken on the BBQ, I lowered the heat and closed the cover. Did not turn the chicken until it was nicely cooked and the skin was coming away effortlessly from the grill grate. The lemons were placed on the grill halfway through the cooking and set aside once cooked. They cannot be too soft or you will lose all the juice before enjoying it. Bon Appetit!
School is out and that only means one thing: Pool time and barbeque. Yesterday, in celebration of Memorial Day, a barbeque was in order, as well as the creation of a new recipe. Marinated whole boneless chicken with lots of lemon juice, parsley, and garlic. Created a tangy yet not overpowering salsa to go alongside. Dinner was not only fun, easy cleaning, fast and absolutely no chicken left over. TIP: I brushed some of the marinade on the grill grate before adding the chicken. As soon as I placed the chicken on the BBQ, I lowered the heat and closed the cover. Did not turn the chicken until it was nicely cooked and the skin was coming away effortlessly from the grill grate. The lemons were placed on the grill halfway through the cooking and set aside once cooked. They cannot be too soft or you will lose all the juice before enjoying it. Bon Appetit!
- salt and pepper
- 1 tablespoon olive oil
- for the chicken:
- 1 tablespoon capers
- 1 whole chicken deboned
- 3 small lemons juiced
- 1 tablespoon of olive oil
- 2-3 garlic cloves chopped
- 2-3 tablespoons finely chopped italian parsley
- for the salsa:
- 3-4 tablespoons parsley
- 2-3 garlic cloves
- 1 small lemon juiced
- 2 small lemons sliced in half
- Carbohydrate 2.99413500004509 g
- Cholesterol 0 mg
- Fat 1.36511500001313 g
- Fiber 1.33779994955629 g
- Protein 0.374740000021759 g
- Saturated Fat 0.190297000002867 g
- Serving Size 1 1 Serving (31g)
- Sodium 101.401598985662 mg
- Sugar 1.6563350504888 g
- Trans Fat 0.0833331250025381 g
- Calories 17 calories
Step-by-step
- Preheat the grill.
- Salt and pepper the chicken well all over. Place it in a shallow glass container and let it marinate with the lemon juice, parsley, garlic and olive oil.
- Meanwhile place in a small food processor the parsley, capers, garlic, lemon juice, olive oil. Chop fine. Place in a small container and add the salt and pepper to taste.
- The salsa has to have tanginess from the lemon, and be smooth from the olive oil.
- Barbeque the chicken and baste with the marinate as it is cooking.
- Place the 2 small lemons sliced in half alongside the chicken. Remove the lemons when done to retain the juice.
- Serve the chicken with salsa and juice from the roasted lemons.
Charred skin yields to succulent meat bathed in a sharp, aromatic blend of citrus and herbs. Cooking a completely deboned whole bird on an outdoor grill presents a distinct geometry challenge. Standard domestic grill surfaces often feature wide gaps where meat sags or sticks, ruining the skin. Overcoming this requires disciplined heat management and surface preparation. Brush the grill grates with neutral oil before laying down the bird. Lower the hood immediately to trap heat and ensure even interior cooking without burning the exterior. Resist moving the meat early. Proteins form natural bonds with hot metal bars. Wait until the proteins release on their own, roughly ten to fifteen minutes depending on the heat zone, signaling that the skin has crisped adequately. Halved citrus fruits placed directly on the grates caramelize without drying out completely, yielding maximum juice extraction when pressed over the finished poultry. Those managing strict dietary requirements will find this dish naturally accommodates gluten-free, dairy-free, and nut-free needs without altering the foundational technique.
