Bring on the Grill!

This is probably one of the best grilled chicken recipes I have ever come across.  It might have to do something with the chicken coming directly from a butcher and the herbs were directly out of my garden!

I did change it slightly - left out the lemons and used Canola oil instead of olive oil.  Otherwise, very good.  For those that want a little spice, brush on some of your favorite BBQ sauce just before the chicken is done grilling.  Enjoy!

From Safeway.com (yeah, you read that right!)

Tuscan Grilled Chicken

Ingredients

1 lemon, cut into wedges

1 tsp coarsely ground black pepper

2 cloves garlic, finely chopped

2 tbsp fresh rosemary, finely chopped

2 tbsp fresh thyme, finely chopped

2 tsp sea salt

3½ lb whole chicken, butterflied (ask your butcher to butterfly it for you)

fresh sprigs of thyme & rosemary

sprinkle of sweet Hungarian paprika

¼ cup olive oil

Instructions

Marinate The Chicken

1. Place the butterflied chicken in a large bowl and sprinkle with the oil, garlic, salt, pepper, thyme, rosemary, lemon zest and a generous sprinkling of paprika

2. Make sure the chicken is coated well with the marinade, cover and refrigerate for at least 1 hour (24 hours ideal)

Grill & Serve

1. Remove the chicken from the marinade and let come to room temperature

2. Light a grill over high heat, about 425º

3. Cover 2 clean bricks with aluminum foil and place over the hot heat. (If you don't have access to bricks use a heavy, ovenproof skillet.) Let the bricks warm up for about 3 minutes or until very hot

4. If using a gas grill, turn the heat down to low on one side of the grill. If using charcoal push more than half the charcoal to one side to create two heat zones: one very hot and one low

5. Remove the chicken from the pan and let excess oil drip off. You can also blot it dry with a paper towel on both sides

6. Grill until done (about 20-25 minutes).

7. Let stand 5 minutes to cool.