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Categories:
chicken lemon rind lemon juice white wine sage olive oil paprika freshly ground black pepper garlic salt
Viewed: 99 - Published at: 7 years agoIngredients
- 1 (4-pound) roasting chicken
- 1 tablespoon grated lemon rind
- 1/3 cup fresh lemon juice
- 1/3 cup Sauternes or other dessert white wine
- 1/4 cup minced fresh sage leaves
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 2 large garlic cloves, grated
- 1/2 teaspoon salt
Method
- Remove and discard giblets and neck from chicken. Cut the chicken into drumsticks, thighs, and breasts; cut each breast in half crosswise to form 4 breast pieces total. Reserve wings and back for another use.
- Combine rind and next 7 ingredients (through garlic) in a small bowl, and stir with a whisk. Place juice mixture in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator 1 hour. Remove chicken from bag, and discard marinade. Sprinkle chicken evenly with salt.
- Prepare grill to medium-high heat. After preheating, turn the left burner off (leave the right burner on), or arrange charcoal on one side of grill for indirect heat.
- Place chicken on grill rack covering right burner; grill over direct heat 15 minutes, turning every 5 minutes. Move chicken to grill rack covering left burner; grill over indirect heat 10 minutes or until a thermometer registers 165°. Discard chicken skin.
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