Grilled Chicken in Herb Marinade Rick's Recipes Rick's Famous BBQ Ribs Grilled Chicken in Herb Marinade Orzo Taboulleh Spicy Cabbage and Radish Slaw Mango and Raspberry Cobbler Bruschetta with Roasted Garlic and Ricotta Dip Barbecued Beef Ribs with Hoisin Glaze Tuna and Zucchini Kebabs with Orange-Tarragon Marinade Roasted Beet and Vidalia Onion Salad Tortellini Antipasto Salad Mexican Bananas Foster Perfect Roast Turkey Turkey Broth Best Ever Gravy Root Vegetable Chips Smokehouse Beef Brisket with Can of Suds Basting Sauce Corn, Tomato, and Black Bean Salad with Feta-Lime Vinaigrette Mozzarella Quesadillas with Tomato Olivada Peach-Buttermilk Ice Cream Share this recipe with your friends! Marinated chicken is a prime choice for the grill, but it really isn't the easiest thing to cook outdoors. My method guarantees excellent results--no more chicken that is charcoal black on the outside, and raw within. The thick, pesto-like marinade creates a flavorful crust around the juicy chicken, and by placing the poultry around the cooler edges of the grill, it cooks through without irritating flareups. Makes 8 to 12 servings 2 (3 1/2 pounds each) fryer chickens, cut into 8 pieces each 2 cups packed fresh basil leaves 1 cup packed fresh parsley leaves 1/3 cup chopped fresh oregano, or 1 1/2 tablespoons dried oregano 1/4 cup chopped fresh chives or 1 scallion, chopped 3 tablespoons chopped rosemary leaves or 1 tablespoon dried rosemary 1/3 cup Dijon mustard 1/4 cup fresh lemon juice 1/4 cup dry vermouth, preferably Martini and Rossi 2 large garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon crushed hot red pepper flakes 1/4 cup extra virgin olive oil 1. Rinse the chicken under cold water and pat dry with paper towels. Place in a large bowl. 2. In a food processor fitted with the metal blade, combine basil, parsley, oregano, chives, rosemary, and garlic; pulse to chop. Add mustard, lemon juice, vermouth, salt and red pepper flakes. With the machine running, slowly pour oil through feed tube until marinade is smooth. You can also combine all of the ingredients in a blender, in batches, and run until smooth. (The marinade can be prepared up to 3 days ahead, covered and refrigerated.) Add to chicken and mix well until coated. Cover with plastic wrap and refrigerate at least 4 hours and up to 8 hours. 3. Build a hot fire in a charcoal grill. Lightly oil grill rack. Grill chicken in center area of grill, turning once, until barely beginning to brown, about 5 minutes. Arrange chicken in a circle around outside edges of grill. Cover with grill lid (or fashion a dome out of a double thickness of heavy-duty aluminum foil) and cook, turning once, until the juices run clear yellow when pierced with the tip of a sharp knife, about 45 minutes. (If using a gas grill, preheat one side of grill on High. Adjust heat to Medium, then place chicken on non-preheated area of grill. Cook, turning occasionally, until cooked through, about 45 minutes.)

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