Grilled Chicken with Olives, Rosemary, and Garlic
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours, plus 3 hours marinating
Yield
Serves 4 to 6
Ingredients
Before You Begin
Chicken dripping marinade into hot coals can potentially catch fire. If you don't want to watch over the chicken as it cooks, you can build an indirect fire and roast the chicken on the grill.
Instructions
- Whisk first 6 ingredients together in a small bowl until marinade is combined. Place chicken in a zipper-lock bag or in a nonreactive bowl. Pour marinade over chicken and seal or cover. Transfer bag or bowl to refrigerator and marinate chicken, turning zipper-lock bag or stirring contents of bowl occasionally to evenly distribute the marinade, for at least 3 hours, 24 hours if possible.
- Heat grill. Remove chicken pieces from bag or pan and sprinkle with salt. Bring remaining marinade to a boil and set aside. Place chicken pieces, skin side down, on the hot grill rack. Cover and cook chicken over a medium-hot fire, turning once and brushing frequently with remaining marinade, until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 30 minutes.
Time
1¼ hours, plus 3 hours marinatingYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations on our basic marinade recipe, along with a guide for the amount and marinating time, determined by the product.
Before You Begin
Chicken dripping marinade into hot coals can potentially catch fire. If you don't want to watch over the chicken as it cooks, you can build an indirect fire and roast the chicken on the grill.
Instructions
- Whisk first 6 ingredients together in a small bowl until marinade is combined. Place chicken in a zipper-lock bag or in a nonreactive bowl. Pour marinade over chicken and seal or cover. Transfer bag or bowl to refrigerator and marinate chicken, turning zipper-lock bag or stirring contents of bowl occasionally to evenly distribute the marinade, for at least 3 hours, 24 hours if possible.
- Heat grill. Remove chicken pieces from bag or pan and sprinkle with salt. Bring remaining marinade to a boil and set aside. Place chicken pieces, skin side down, on the hot grill rack. Cover and cook chicken over a medium-hot fire, turning once and brushing frequently with remaining marinade, until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 30 minutes.
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