Grilled Chicken With Garlic-Herb Dressing and Grilled Lemon - Ty

Submitted by Scoutie

"This is a fantastic recipe, and we always double the dressing. This sauce is also excellent on shrimp, chicken...just about anything you want to grill! Tyler uses raddicchio in his recipe, but we don't care for it.I sometimes use bone-in chicken breasts instead of an entire chicken. Adapted from Tyler Florence."

 

• Ready In: 1hr 40mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 2 heads garlic
• kosher salt
• fresh ground black pepper
• 1⁄2 cup extra virgin olive oil (plus some for drizzling on garlic)
• 2 whole fresh thyme sprigs, plus leaves from 6 sprigs
• 1 1⁄2 lemons, juiced, plus 2 lemons, halved
• 1 bunch flat leaf parsley, leaves chopped
• 1 chicken (cut into pieces)
• fresh ground black pepper

directions

1. Preheat the oven to 400 degrees F.
2. Leaving the garlic heads intact, cut the tops off of the garlic. (as little as possible while still allowing the tops to be free of the garlic paper.)
3. Make a foil packet for the garlic, place the garlic on it, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil up tight, making a pouch.
4. Put the package in the oven and roast for 40 minutes, or longer, until the garlic is soft.
5. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender.
6. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette. Reserve about 1/4 of the vinaigrette.
7. Preheat an outdoor gas or charcoal grill to medium heat.
8. Rinse the chicken and pat dry with paper towels.
9. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil.
10. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
11. Put the chicken on the grill, skin side down, and grill.
12. Grill the chicken for about 20 minutes, turning once, then baste with the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes.
13. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
14. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with some of the reserved dressing.