All categories

BROWSE ALL CATEGORIES

Recipe: Rosemary chicken basted with garlic and butter - Espace Maison

BACK TO ALL TIPS & TRICKS

Recipe: Rosemary chicken basted with garlic and butter

Weber apron

Rs 607.00

Weber iGrill 2

Rs 7,565.00

Barbecue tongs

Rs 1,696.00

Charcoal BBQ

Rs 15,510.00

October 12, 2022

Recipe: Rosemary chicken basted with garlic and butter

  • In a large resealable plastic bag set inside a medium bowl, mix the marinade ingredients. Add the chicken pieces, press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade, return to the bowl, and refrigerate for at least 4 hours or up to 12 hours.
  • Prepare the grill for indirect and direct cooking over medium heat (350° to 450°F).
  • Remove the chicken from the bag and reserve the marinade. Grill the chicken, meatier sides down first, over indirect medium heat, with the lid closed, for 30 minutes. Meanwhile, make the basting sauce using the reserved marinade.
  • Pour the marinade into a small saucepan and bring to a boil. Simmer briskly until reduced by about half, 4 to 6 minutes. Remove the saucepan from the heat and whisk in the butter.
  • Brush the peppers all over with the oil and season evenly with the salt.
  • After the chicken pieces have been on the grill for 30 minutes, lightly brush them with the basting sauce, and then move them over direct medium heat. Continue grilling until the juices run clear and the meat is no longer pink at the bone, 5 to 15 minutes more, turning occasionally (the breasts and wings will be done first). Before removing any piece of chicken from the grill, move it over indirect heat and brush it with the basting sauce once more. During the last 8 to 10 minutes of grilling time, grill the peppers over direct medium heat until lightly charred, turning occasionally. Serve the chicken warm with the peppers.

MARINADE

  • 1 cup dry white wine
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon Dijon mustard
  • 4 garlic cloves, minced or pushed through a press
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 whole chicken, 4–5 pounds, cut into 6 pieces
  • 1 tablespoon unsalted butter
  • 12 multicolored mini sweet peppers
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher salt