Recipe courtesy of Marksbury Farm Market
Print
Fire Grilled Herb-Mopped Fresh Spring Chickens
Total:
3 hr 5 min
Active:
55 min
Yield:
Serves 8
Level:
Easy
Total:
3 hr 5 min
Active:
55 min
Yield:
Serves 8
Level:
Easy

Ingredients

Chicken:
  • 2 Marksbury Farm fresh whole pasture-raised spring chickens
  • Salt and ground black pepper
Mopping Sauce:
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons finely chopped fresh lavender or other herb of choice 
  • 1/2 cup olive oil, plus more for oiling the grill grates 
  • 1/2 cup white wine 
  • 1/4 cup elderflower liqueur such as St. Germain
  • Juice of 1/2 lemon 

Directions

Special equipment: 2 fire bricks wrapped in foil

For the chicken: Spatchcock the chickens by cutting out the backbone with a sharp knife or kitchen shears and flattening each. Sprinkle the chickens liberally with salt and pepper and let rest at room temperature for 2 hours.

For the mopping sauce: Meanwhile, in a medium bowl combine the garlic, lavender, oil, wine, liqueur and lemon juice. Boil half of the sauce in a small saucepan for 2 minutes to soften the garlic and cook off the wine; reserve this half for serving.

Preheat a grill for medium-high heat. Lightly oil the grill grates. Place the chickens breast-side down and sear for 4 minutes on each side, then continue to cook, turning the chickens every 2 minutes, brushing the chickens with the mopping sauce and placing a foil-wrapped fire brick on top of each bird with every turn. Cook until the internal temperature of the breast meat registers 165 degrees F on a thermometer, about 25 minutes. Transfer the chickens to a platter and allow to rest under foil 10 minutes. Serve with the reserved mopping sauce. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Pan-Roasted Chicken with Oranges and Rosemary

Recipe courtesy of Aida Mollenkamp

Ring of Fire Grilled Chicken

Recipe courtesy of Alton Brown

Grilled Spatchcock Chicken with Spiced Butter, Grilled Spring Onions, Young Favas and Couscous

Recipe courtesy of Michelle McKenzie

Grilled Fresh Opihi Limpet

Recipe courtesy of Billy Wong

Grilled Chicken Salad with Fresh Herbs and Celery on Toasted Rolls

Recipe courtesy of Emeril Lagasse

On TV

So Much Pretty Food Here