Recipes and Links

Butterflied Chicken with Parsley and Orange

Serves: 4

Ingredients:

For the chicken:

Mesquite or other type of wood, soaked in water for at least 1 hour, if desired

1 chicken, 3 ½-4 pounds

2 clove garlic, minced

1 handful of Italian (flat-leafed) parsley, chopped

Zest from 1 orange

¼ cup Flying Olive Blood Orange, Gremolata, Lemon, Tuscan Herb, or Garlic Extra Virgin Olive Oil

½ tsp salt

½ tsp freshly ground black pepper

¼ cup white wine

Basting Sauce:

2 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

2 Tbsp Flying Olive Blood Orange, Gremolata, Lemon, Tuscan Herb, or Garlic Extra Virgin Olive Oil

2 Tbsp white wine

Salt and pepper to taste

Directions:

Heat the grill to high. Prepare the wood smoking box or make a pouch for the wood out of aluminum foil (punch holes in the top). Prepare the water steam bath by using a small dish or aluminum pan and fill it with water. Place both of these near the grill.

Mix the garlic, parsley, orange zest, Flying Olive EVOO of Choice, salt, pepper, and wine in a small dish.

To butterfly the chicken: Wash and pat dry the chicken. Cut off any visible fat. With a pair of kitchen scissors, cut along one side of the back bone. Then, cut along the other side of the backbone. Discard the backbone.

On the inside of the chicken, and using a large knife, cut the cartilage through the breast bone, but only part way. Turn the chicken over and with the palm of your hand, press down to break the breastbone so the chicken will lie flat.

Lay the chicken flat, skin side up, on your work surface. Stuff the garlic/parsely mixture under the skin, loosening it as you stuff the mixture under the skin.

Whisk the basting sauce together and set aside. Just before grilling, whisk it again and brush it lightly over the top (skin side up) of the chicken but not on the underside. Turn the heat off one side. On the other side, turn the heat down. Add the smoking box or foil pouch and the water to the side with the heat. (If you are lucky enough to have a three burner grill, turn the center burner off, and turn the two side burners on. Adjust the heat as needed). Turn the heat down to medium.

Place the chicken on the grill, breast side up. Cook for 5 minutes to be sure the chicken isn’t getting cooked too fast. Adjust the grill temp. After about 20 minutes, check the temp again. Be sure there is still water in the pan. If you have any basting sauce left, brush it lightly on the skin side of the chicken after each 20 minutes. Add water as needed throughout the cooking process. Continue to check every 20 minutes until the chicken is almost done. (Note: My grill is very small so about half-way through, I use my giant spatula to turn the entire chicken around)

When the chicken is done, take it off the grill. Place under a loose aluminum foil tent for about 10 minutes, longer if you can resist. Serve.

Submitted by Barb L.