This morning Cassie said that we were going to have a 'summer in the winter party' for dinner. I got excited because to me, summer food = grilled food. So I took out my trusty Weber cookbook to figure out what we should have for dinner and immediately turned to Barcelona Chicken. One of the reasons it just stuck out to me is that it uses a whole chicken cut up into pieces. When we eat chicken we usually eat boneless skinless chicken breast. But for this recipe I was going to use the pieces. That was until we went to the store which didn't have a chicken cut into pieces. We ended up getting breasts and legs, bone in and skin on. Good enough. I didn't get to marinade the chicken as long as they say to, and I think it would have been better if i did. But all in all, it was very good.
Ingredients
- 5 scallions
- 1 cup basil
- 3 cloves garlic
- 2 serrano chile peppers
- 1/2 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 whole chicken cut into pieces, 4 to 5 lbs
Directions
- Put everything in a blender, except the chicken. Blend into a paste.
- In a large bowl add the chicken and coat with the paste.
- Let marinade 4-6 hours.
- Grill over indirect medium heat until the internal temperature is 165.
- For the last 10 minutes of cooking, move the chicken over direct heat.
5 comments:
The recipe sounds so simple and it looks great. Best of both worlds. Bravo!
- Lauren
Thanks!! Surprisingly this is one of the pictures I took and not Cassie. She did help out and garnish the plate.
Did Cassie eat this? Usually she doesn't like eating things off a bone.
I also made some chicken breasts and then cut it off of the bone for her. I didn't put them in the picture because there was a bit of a flare up in the grill so they got all black. They still tasted good, but didn't look very good.
awww mich i love you for knowing that
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