This is my absolute favorite way to do chicken on the grill, because all of the flavors just come together for something that really defines the summer grilling season. It's simple & not prep intensive so you can set it up and get on with your life. Try it out, and I bet you will find yourself making it over and over.
The Necessities:
1 Head Garlic - Peeled & Diced
4 Lemons - Halved & Sliced Thin
1 Whole Chicken - Boned & Cut 8-ways
2T Champagne Vinegar
1/4C Fresh Basil - Chopped
2T Fresh Rosemary - Chopped
1/2T Cracked Black Pepper
1T Extra Virgin Olive Oil
Salt Before Grilling
Toss All of the Ingredients into a Mixing Bowl Until it is Sufficiently Jumbled About Then Cover With plastic Wrap and Weight the Top With a Plate. You Want Enough Pressure to Keep the Chicken Fully Covered in the Marinade.
preferably the next day, Fire up your grill and toss on the Chicken Skin side down. Watch for flare ups because as the flames lick the Chicken they like to leave an off flavor of burning oil. I usually have a spray bottle of water to keep them in check. Grill the Chicken until the outside is thoroughly Grilled but not burnt. In order to minimize burning, I usually grill the chicken and then pop it in the oven on 400 degrees for about twenty minutes to make sure it is cooked evenly and to the proper temp.
Finally, Pull it out and dig in.
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