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  Provence Grilled Chicken

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Great served with warm potato salad, cous cous salad or a simple wild green salad with homemade vinaigrette.

Herbs de Provence is a classic dried herb blend used to season meat, poultry, hearty fish, vegetables, vinaigrettes, soups, etc. The blend contains fennel seeds, lavender buds, marjoram or oregano, rosemary leaves, sage leaves, savory and thyme leaves.



 
Who knew your backyard grill could take you on a trip to the South of France? With a crispy skin rubbed with Herbs de Provence, olive oil, coarse French sea salt and black pepper, this simple grilled chicken dish can be made indoors or out.

To Grill Chicken:
3-4 lb. chicken
2-3 tbs. olive oil
1-2 tsp. coarse, French sea salt
Black pepper to taste
2 tbs. Herbs de Provence

Preheat outdoor grill or ovenproof grill pan and oven to 375 degrees.

Prep chicken by emptying and rinsing cavity and then using kitchen scissors to split chicken down its back by removing the backbone. Trim excess fat and skin and press chicken flat.

Rub with olive oil, herbs, salt and pepper. Place breast side down on grill or grill pan. Do not cover. Weight with another pan or a grill press to ensure skin contact with grill.

Grill for 20-25 minutes on first side, flip and finish grilling on other side. If grilling indoors, grill on this second side for 10-15 minutes and finish in the oven.

Chicken will be done when the thigh meat registers 160 degrees on an instant read thermometer.

Remove from grill or oven when done. Let rest 10-15 minutes, carve and serve on a bed of wild greens such as mache, etc.

Copyright 2006.