See More
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
In a small bowl, combine a sprinkle of salt and pepper with the herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper.
Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
Serve hot, warm or at room temperature, with lemon wedges. Remove bay leaves. Cook's Note: Bay leaf is not edible.
Serves: 4
Calories: 118
Total Fat: 7 grams
Saturated Fat: 1.5 grams
Protein: 13 grams
Total carbohydrates: 0 grams
Sugar: 0 grams
Fiber: 0 grams
Cholesterol: 36 milligrams
Sodium: 160 milligrams
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Creamy Broccoli Slaw
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By Hungry in Ohio
Cleveland, Ohio
on January 30, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent directions for grilling chicken wings. Excellent recipe that is out of the ordinary using fresh herbs which made these wings some of the best I have ever had and the best I have ever made at home on my grill. It can be some work to get the herbs under the skin of tiny wings, so be sure to use jumbo wings.
Read all 1 reviews