If you want cold chicken leftovers or are cooking for 4, do a whole chicken, otherwise just do your favorite pieces. I did 5 leg-thigh pieces, which we prefer. The herb mixture is enough for a whole chicken.
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:4 servings 1x
1 chicken, cut-up, skin on or your favorite pieces
4 tbs snipped fresh chives
4 tbs finely chopped fresh parsley
2 tbs finely chopped fresh thyme
2 tbs finely chopped fresh tarragon
2 tbs finely chopped fresh oregano
2 tbs finely chopped fresh basil
4 cloves minced garlic
1/2 tsp salt
1 tsp pepper
1/3 cup lemon juice
1/4 – 1/2 cup olive oil
Early in the day or the night before snip, chop and mince herbs, garlic – you’re making a paste so they should be fairly fine.
Put all into a small bowl and add the lemon juice, salt and pepper. Mix well.
Add enough olive oil to make a thin paste.
Loosen the skin on the chicken by slowly working your fingers between the flesh and the skin. Try not to puncture the skin.
With your fingers take a bit of the herb mixture and put it under the skin, smoothing it over the flesh.
Stretch the skin to cover and put in a baking dish of some sort, just large enough to hold all of the pieces. You will want to put about half of the mixture under the skin of the pieces.
When finished, add a bit more oil to the remaining herb mixture and rub/pour over the the top of the pieces.
Cover with film and refrigerate until ready to cook.
Cook on barbecue grill for 30 – 45 minutes. Chicken is done at 170F (76C) or when juices run clear – poke with a skewer or knife. Thighs and legs take a bit longer than breasts. Try not to overcook.
Start it over direct heat, but watch carefully – the oil will cause flair-ups. Once it gets some nice color/flavor move it to indirect heat, close cover and let finish cooking.
If you need to use dried herbs, use 1/4 the amount of fresh. This needs at least several hours marinating time so do it earlier in the day or the night before.