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Tipsy Rosemary Chicken
Submitted by: csmith722
A large chicken, marinated in white wine, rosemary, lemon & thyme, is placed on a soda pop can filled with the same mixture, and grilled.
Ingredients
- One 4-pound whole chicken
- 1/4 cup dried rosemary
- 1 bunch fresh parsley
- 1 Tablespoon dried leaf thyme
- Zest of 2 lemons
- 2 Tablespoons chopped garlic
- 1 Tablespoon ground pepper
- 1 cup olive oil
- 1 1/2 cups chardonnay
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Method
In a food processor mix rosemary, parley, thyme, lemon zest, garlic, pepper, and olive oil. Process about a minute. Set aside 1/2 cup of the mixture; cover and chill. Pour the rest into a large 2-gallon resealable plastic bag. Add 1 cup of wine to the bag; seal and shake gently to combine. Add chicken to bag; place in large bowl. Marinate in refrigerator 8 hours or overnight, turning bag once or twice. Remove chicken from marinade, discarding this marinade. Preheat an outdoor grill for low heat. Add the reserved 1/2 cup of herbed oil and the 1/2 cup of wine to an empty aluminum soda ("pop") soft drink can. Place can on an aluminum foil-cover baking sheet or shallow pan. Set chicken on the can, inserting can into the cavity of the chicken on the prepared grill. (Chicken will stand upright.) Cover grill. Cook over low heat about 2 to 3 hours, or until internal temperature of chicken reaches 180 degrees.
Notes: A new twist to an old recipe. Everyone has had or heard of beer can chicken, and knows how tender and juicy it is. This is made a little differently! In this recipe wine is the liquid of choice. Marinated overnight in chardonnay and rosemary and slow-cooked on a grill, this chicken is juicy and fall-off-the-bone tender. It is a new classic!
Number of Servings: 4
Submitted by: csmith722 ( See all of csmith722 Recipes )
