Return to Content

Whole Grilled Chicken with Mediterranean Marinade and Olive-y Bread Salad

Whole Grilled Chicken with Mediterranean Marinade and Olive-y Bread Salad
0 votes, 0.00 avg. rating (0% score)
by in Jul 2010

Ingredients:

  • 2 lemons, scrubbed
  • 1 cup (approximately) flat-leaf parsley leaves (some stems are okay)
  • 10 (approximately) basil leaves
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 1 3- to 4-pound butterflied free-range chicken
  • Kosher or sea salt
  • Freshly ground black pepper
  • Olive-y Bread Salad (see recipe below)

Instructions:

Remove zest from lemons (reserve lemons) and place into the bowl of a food processor. Add parsley, basil, and garlic, and pulse to combine. With the motor running, add olive oil. Place the bird in a large freezer bag or shallow bowl. Add marinade and coat chicken thoroughly. Cover and refrigerate 12 to 24 hours.

Heat your grill to medium-high. Place chicken on grill, skin side down. Season with salt and pepper. Cover the grill with the lid and let cook 15 minutes. Turn chicken, and season with salt and pepper. Cover the grill again and cook 15 minutes, or until fully cooked through. Squeeze the juice of 1/2 reserved lemon. Serve with Olive-y Bread Salad (recipe below).

Olive-y Bread Salad

Ingredients:

  • Toasted bread
  • Chopped tomatoes, cucumbers, and olives
  • 5 to 6 cups day-old crusty peasant-style bread (ciabatta works well), cut into 1-inch cubes
  • 1 garlic clove, minced
  • 1/2 cup pitted olives, roughly chopped (your favorite variety, or a mix)
  • 1 pound tomatoes, cut into 1/2-inch cubes (your favorite variety)
  • 1/2 English cucumber, cut into 1/2-inch cubes
  • 1 small red onion, finely diced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons balsamic or red-wine vinegar
  • 10 fresh basil leaves, shredded
  • Kosher or sea salt
  • Freshly ground black pepper

Instructions:

In a serving bowl, combine ingredients thoroughly. Season to taste with salt and pepper.
Updated Thursday, July 1st, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2