Herb Marinated Chicken
Herb Marinated Chicken

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, herb marinated chicken. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Herb Marinated Chicken is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Herb Marinated Chicken is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have herb marinated chicken using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Herb Marinated Chicken:
  1. Get 1/2 cup extra virgin olive oil, plus more for brushing
  2. Prepare 1/4 cup white wine vinegar
  3. Prepare 2 slice shallots, sliced
  4. Get 2 clove garlic, coarsely chopped
  5. Take 1/2 cup roughly chopped mixed fresh herbs such as flat leaf parsley, sage, oregano, thyme, and rosemary
  6. Get 1 tsp kosher salt
  7. Make ready 1 tsp ground pepper
  8. Take 1 pinch pepper flakes
  9. Get 1 3 to 4 pound chicken cut into 8 pieces excess fat trimmed
Instructions to make Herb Marinated Chicken:
  1. whisk the olive oil, vinegar, shallots, garlic, herbs,2 teaspoons salt, crushed red pepper flakes and pepper, to taste in a dish large enough to hold the chicken
  2. Add the chicken pieces and turn to coat evenly. (Alternatively, put all the ingredients in a large resealable plastic bag,seal, and give it a good shake.) marinate at room temperature for 1hour,turning once, or refrigerate for up to 12 hours.
  3. Prepare an outdoor grill with a medium high fire for both direct and indirect grilling. Position a drip pan under the grate on the indirect side of the grill.
  4. Remove the chicken from the marinade and pat dry,discard the marinade. Brush the chicken lightly with olive oil and season salt and black pepper. Place the chicken pieces bone side down on the indirect side of the grill over the drip pan, positioning the dark meat closer to the fire. Cover and cook until golden brown, about 15 minutes. Turn and cook, uncovered until the skin crisps and an instant-read thermometer inserted in the thickest part of each piece registers 170° about 15 minutes more. Serve warm

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