Everyone in my house really likes chicken. So, we eat it at least once a week. During the year when it is nice outside, we grill most of our food. This recipe is easy and really showcases the fresh herbs from my garden.
Herbed Grilled Chicken
1 whole chicken, cut into pieces
For the marinade:
3 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh basil, finely chopped
1 tablespoon kosher salt
1 teaspoon fresh cracked pepper
3 tablespoons olive oil
Combine all ingredients to form a marinade (will be paste consistency). Generously coat chicken and all to marinate in the refrigerator for at least 3-4 hours. Remove from refrigerator and allow chicken to return to room temperature.
Heat grill to 375 degrees. Place chicken on the grill skin side down. Turn every 10 minutes. Cook until chicken is cooked through; juices run clear, not pink (temperature of 180 degrees).
I love to serve this chicken over a bed of Wilted Spinach
1 package baby spinach leaves
6 slices center cut bacon
salt and pepper to taste
Dice bacon and cook in pan until almost done. Add spinach and cook until wilted. This will take approximately 5 minutes. Season to taste.
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