Fire-Roasted Garlic-herb Chicken

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 teaspoons of Fennel seed crushed
2 teaspoons of dried Thyme
1 teaspoon of dried Rosemary crushed
2 teaspoons of Garlic salt
1 teaspoon of Ground black pepper
1 teaspoon of ground Dried orange peel
2 tablespoons of Dried basil
1 tablespoon of Salted butter softened
1 Chicken about 4 pounds, washed and dried
1 tablespoon of Vegetable oil
Oil for the grill grate
2 heads Roasted garlic peeled and mashed (For Garlic Paste:)
2 tablespoons of Extra-virgin olive oil
1 teaspoon of Kosher salt
1/8 teaspoon of Ground black pepper
3 tablespoons of chopped Flat-leaf parsley
Pinch of Cayenne pepper or more to taste
3 tablespoons of Water
2 tablespoons of fresh Rosemary or thyme leaves

Fire-Roasted Garlic-herb Chicken

Cuisine:

    A mouthwatering Garlic-herb chicken recipe

    • 2 hours and 5 minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

    Share

    Garlic herb chicken is a delicious, simple dish. Chicken is best when fire-roasted, with spicy and fresh garlic-herb. This recipe allows the chicken to keep its moist and absorb the different flavors of the ingredients. Fire-Roasted Garlic-herb Chicken recipe is quick and simple to follow.

    Featured image:
    Chicken roasting in a big barbecue
    by Rick Jon Campbell @ flickr

    Steps

    1
    Done

    For Provencal Herb Rub, combine your ingredients. Heat your grill. Start with mixing 1 tablespoon of rub with butter. Skin the chicken from the breast and legs, starting at the neck end. Put the herb butter under the skin and try spreading evenly. Put the remaining rub inside the chicken. The next step is to tie the legs together; using 1 tablespoon vegetable oil, rub the chicken’s exterior.

    2
    Done

    For Garlic Paste, blend the above ingredients.

    3
    Done

    Coat the grill grate oil after brushing. Put the chicken on the grill, but it should be away from heat, cover it, and grill till you spot that the thermometer inserted in the breast registers 170°F (about 1 hour and 20 minutes).

    4
    Done

    If you are cooking with charcoal, you have to replenish the coals after 1 hour at most. During the last 20 minutes, Baste twice with Garlic Paste. You should keep the temperature of the grill around 350°F. Use a spatula and tongs to place the chicken on a platter. Set aside for 8 to 10 minutes; you can carve and serve it.

    Seafood mixed grill
    previous
    Seafood mixed grill
    Spiced and creamed Shimeji mushrooms
    next
    Spiced and creamed Shimeji mushrooms
    Seafood mixed grill
    previous
    Seafood mixed grill
    Spiced and creamed Shimeji mushrooms
    next
    Spiced and creamed Shimeji mushrooms