Grilled Chicken With Garlic-Herb Dressing And Grilled Lemon
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Balsamic VinegarDirections:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
Cut a piece of aluminium foil about 12 inches long
4
Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme
5
Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water
6
Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal
7
Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft
8
Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender
9
Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette
10
Preheat an outdoor gas or charcoal grill to medium heat
11
Rinse the chicken and pat dry with paper towels
12
Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together
13
Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar
14
Sprinkle with salt and pepper and toss; set aside
15
When you're ready to cook, take a few paper towels and fold them several times to make a thick square
16
Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface
17
Season with salt and pepper and place the radicchio quarters on the preheated grill
18
Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking
19
Then put the chicken on the grill, skin side down, and grill
20
Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes
21
During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky
22
To serve, separate the radicchio into individual leaves in a big bowl
23
Add the chicken and the rest of the dressing and toss well
24
Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing