Grilled Tuscan Chicken

TOTAL TIME: 4 hr 15 min
Prep: 30 min
Inactive Prep: 3 hr
Cook: 45 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 small handfuls chopped rosemary
  • 1/2 cup olive oil, plus more for grill grates
  • Juice of 2 lemons
  • Kosher salt and freshly ground black pepper
  • 2 (3 1/2-pound) chickens
  • 3 large handfuls arugula
  • Lemon, sliced, for serving
  • Special equipment: 2 foil-covered bricks.
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Directions

Preheat the grill to medium-high heat.

Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.

Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.

Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.

Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.

Serve the chicken on a bed of arugula with lemon slices.
Wine suggestion for this recipe:

Chardonnay

Notes

You can save the backbone and freeze for making stock. Lay the chicken out on a work surface and press down firmly with the heels of your hands to flatten. Add the chickens to the rosemary marinade, tossing to coat and place the chicken in the refrigerator for a minimum of 3 hours or overnight, for best results.

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4

Newest Ratings and Reviews

Read all 11 reviews

  • on September 08, 2014

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    This is our go to chicken recipe for the grill! We love this recipe and it's so simple. I marinate the night before and it makes it so simple to throw on the grill with the rocks and let the chickie cook!

    people found this review Helpful.
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  • on June 27, 2014

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    I had to broil it since it started storming and it came out fantastic!

    people found this review Helpful.
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  • on June 03, 2014

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    I didn't have a whole chicken so I did this recipe with Chicken breasts and it was so amazingly good and fresh!! I did modify the marinade using some Italian Pinot Grizio to keep the breasts moist when grilling and it was just so good!!! Next time I want to make it exactly as I saw Gabriele make it on the show...I just love watching he and Debi cook and how they interact with eachother. I absolutely love this show...My new go-to for authentic Italian cooking. Move over Giada, Extra Virgin is my favorite Italian cooking go-to!!!

    people found this review Helpful.
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