Do you ever grill chicken and think that it’s just missing some flavor? When it comes to grilling meats, sometimes it seems like there’s only a few flavor options. The first person that comes to mind when trying to solve a grilling dilemma is Bobby Flay. But that’s not where we turned for this delicious grilled chicken recipe. From now on, I think it’s going to be difficult to have grilled chicken without Tyler Florence’s garlic-herb dressing.
Here’s what you’ll need:
– 1 or 2 heads garlic, cut in half horizontally
– salt and pepper
– 1/2 cup olive oil, plus 2 tbsp
– 2 whole thyme springs, plus the leaves from 6 sprigs
– the juice of 2 lemons
– 1 small bunch fresh parsley
– 1 whole chicken (or any combination of chicken pieces you prefer), cut into 10 pieces
Before you can do anything with this recipe, you have to roast the garlic. This is going to take at least 30 minutes, so make sure you account for the extra time it takes to get everything prepared. Preheat the oven to 400 degrees. To roast the garlic, place the halved head(s) face-up on a large piece of aluminum foil, drizzle with olive oil, sprinkle with salt and pepper and add two whole thyme sprigs to the top. Fold up the aluminum foil to make a little packet and throw in a 400 degree oven for 30 minutes, or until the cloves are golden brown and soft.
Once the garlic is done, squeeze all the cloves out of the skin into a food processor. Also add the olive oil, lemon juice, thyme, and parsley and puree until you get a smooth, thick vinaigrette-type dressing. Now you’re ready to grill! About halfway through the cooking (after about 20 minutes) start basting the chicken with the dressing. The outside of the chicken will caramelize a little and get a result in a great crusty, crispy skin.
This was seriously the best grilled chicken I have ever had in my life. Once we took it off the grill, we added a little more of the dressing for an added flavor boost. I’m not sure that it needed it, but it sure made it tasty! The flavors of the garlic, lemon and herbs really came through in every bite of chicken…not just the skin (although the skin was the best part). The skin was nice a crispy, but not burnt, and the meat was nice and tender and juicy. I said it last time we made a Tyler Florence recipe and I’ll say it again — it’s called Tyler’s Ultimate for a reason! The deliciousness of this chicken is unexplainable. Period.