Fire Grilled Herb-Mopped Fresh Spring Chickens
- 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.
Marksbury Farm Market, Lancaster, KY
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