Herb Garden Grilled Chicken

Total Time

Prep: 20 min. Grill: 1-1/4 hours + standing

Makes

6 servings

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 1 shallot, minced
• 1 tablespoon minced fresh lemon balm or 1 teaspoon grated lemon zest
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 garlic cloves, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes
• 1 broiler/fryer chicken (3 to 4 pounds)

Directions

1. Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs.
2. Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts

5 ounces cooked chicken: 364 calories, 24g fat (6g saturated fat), 104mg cholesterol, 681mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 33g protein.

source https://www.tasteofhome.com/recipes/herb-garden-grilled-chicken/

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