Grilled Chicken With Blanched Garlic Recipes

GRILLED GARLIC CHICKEN

Grilled Garlic Chicken image

Provided by Food Network

Time 1h57m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 (4-pound) chickens, cut into 8 pieces, backbone removed
1 bunch scallions, minced
6 garlic cloves, peeled and finely chopped
2 cups orange juice
1/4 cup cider vinegar
2 teaspoons dried oregano
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
Serving suggestion: Grilled Summer Vegetables and Corn, recipe follows
2 eggplants, cut into 1/2-inch slices
2 zucchini, cut into 1/2-inch slices
1 red onion, cut into 1/2-inch slices
2 plum tomatoes, cut in 1/2, lengthwise
6 ears corn, shucked
Olive oil
Salt and pepper

Steps:

Place the chicken pieces in 1 or 2 large re-sealable plastic bags and add the rest of the ingredients. Seal the bag and shake to mix. Refrigerate at least 1 hour or overnight.
Heat grill to medium heat, or until the coals are lightly covered with ash. Oil the grill.
Cook the chicken, skin side up, for 20 minutes. Turn the pieces and cook an additional 15 to 20 minutes, or until a meat thermometer inserted reaches 155 degrees and the chicken is fork-tender and the juices run clear when a thigh is pricked with a fork. (It should measure 180 degrees F on an instant read thermometer). Alternately, roast the chicken in a preheated 400 degree F oven for 35 to 40 minutes.
Serve 1 bird hot and reserve the other for Days 2 and 3.
Brush the vegetables with olive oil and sprinkle with salt and pepper.
Place everything on the grill over medium heat and cook, turning frequently, for 10 to 15 minutes, or until fork tender. Serve hot, reserving 1/3 of the vegetables for Day 2 and two ears of corn for Day 3.

GRILLED CHICKEN WITH BLANCHED GARLIC

Grilled Chicken with Blanched Garlic image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 whole chickens, about 2 pounds each
2 small heads garlic, separated into cloves and peeled
1/4 cup Italian parsley leaves
Kosher salt
Freshly ground white pepper
2 tablespoons (1-ounce) unsalted butter
1 large lemon, juiced

Steps:

Halve and bone the chickens completely, leaving the first wing joint intact.
In a small saute pan, blanch the garlic cloves in boiling water for 1 minute. Drain. Cut the garlic into paper-thin slices. Toss them in a small bowl with the parsley and a little salt and pepper.
Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts and thighs (about 2 teaspoons per chicken). Transfer the chicken to a large plate, cover with plastic wrap and chill until ready to use.
Heat a charcoal or gas grill until moderately hot. Grill the chickens 7 to 10 minutes per side, or just until the pinkness disappears. Do not overcook.
Heat the butter in a saute pan and in it, gently saute the remaining garlic mixture. Add the lemon juice and season, to taste, with salt and pepper.
Divide the chicken halves among 4 large heated dinner plates. Top with the Sauteed garlic and parsley. Serve with fresh vegetables cooked al dente.

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