Barbecued chicken
Discover the ultimate barbecued chicken recipe featuring a delicious marinade made with olive oil, white wine, lemon juice, oregano, and rosemary, with a spicy kick from red hot chili peppers. Perfectly grilled for tender, flavorful results every time!
Cook time 40 min
Prep time 260 min
Ingredients:
1/3 cup olive oil1/3 cup white wine
2 tbsp lemon juice
1 tbsp dried oregano
1 tsp rosemary
2 red hot chili peppers
3 lb whole chicken
Barbecued chicken is a delightful, timeless dish that combines the smoky flavors of a grill with a medley of aromatic ingredients. This recipe guides you through creating a succulent and flavorful barbecued chicken, perfect for any outdoor gathering or family meal. By marinating the chicken in a blend of olive oil, white wine, and a variety of spices, you ensure that the meat is both tender and rich with flavor.
Instructions:
- In a medium mixing bowl, combine the olive oil, white wine, lemon juice, dried oregano, and rosemary. Mix well to ensure all ingredients are thoroughly combined.
- If you prefer a milder flavor, remove the seeds from the chili peppers. Mince the chili peppers finely and add them to the marinade mixture. Stir to incorporate.
- Place the whole chicken in a large resealable plastic bag or a deep dish.
- Pour the marinade over the chicken, ensuring that the entire chicken is well coated. If using a bag, seal it and turn it a few times to distribute the marinade evenly. If using a dish, cover it with plastic wrap.
- Refrigerate the marinating chicken for at least 2 hours, or preferably overnight, to allow the flavors to fully penetrate the meat.
- Preheat your barbecue or grill to medium-high heat.
- If using a charcoal grill, ensure the coals are evenly distributed and well-heated before grilling.
- Remove the chicken from the marinade, letting any excess marinade drip off. Discard the leftover marinade.
- Place the chicken on the preheated grill. If using a whole chicken, you may want to butterfly it for more even cooking.
- Grill the chicken for approximately 30-35 minutes on each side, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh. Use a meat thermometer for accuracy.
- Once cooked, remove the chicken from the grill and let it rest for about 10 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
- Carve the chicken into desired portions and serve hot.
Tips:
- Ensure the chicken is thoroughly marinated.: Allow the chicken to marinate for at least 1-2 hours, or preferably overnight, to let the flavors fully penetrate the meat.
- Preheat the grill.: Make sure your grill is preheated to medium-high heat before placing the chicken on it. This ensures a good sear and prevents sticking.
- Use a meat thermometer.: Check that the internal temperature of the chicken reaches 165°F (75°C) to ensure it is fully cooked and safe to eat.
- Monitor the grill temperature.: Keep an eye on the grill to maintain an even temperature, avoiding flare-ups that can burn the chicken.
- Let the chicken rest.: Allow the cooked chicken to rest for about 10 minutes before carving. This helps retain the juices, resulting in moister meat.
Enjoy your barbecued chicken hot off the grill, infused with the nuanced flavors of olive oil, white wine, and herbs. This dish is sure to be a hit at any gathering, bringing smiles and satisfied appetites all around. Serve it with your favorite sides, and relish the taste of a well-crafted barbecue meal.
Nutrition per serving
8 ServingsCalories 530kcal
Protein 44g
Carbohydrates 2.51g
Fiber 0.95g
Sugar 0.73g
Fat 45g
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