Labor Day Grilled Chicken

Labor Day Grilled Chicken


Serves 4

INGREDIENTS
Herb Rub
1 cup rosemary needles
1/2 cup sage leaves
2 large garlic cloves
2 tsp. coarse salt

Chicken
One 4.5 lb. chicken
Juice of 2 lemons
3 tbsp. extra virgin olive oil

To make the herb rub, make a pile of the rosemary, sage, garlic and salt on a cutting board. Use a chef's knife and mince the ingredients. Spread the mixture on the cutting board or on paper towels and allow it to dry overnight.

Transfer the mixture to a jar and keep it in the refrigerator.

Use it to rub on pork roasts, chicken, mix it into sautéing vegetables and soups. It makes a great little culinary gift too.Vary the herbs and add herbs like thyme, lemon zest, fennel seeds, or fennel pollen.

For the chicken:

In a large casserole dish combine the lemon juice and 2 tablespoons olive oil. Stir in 1/3 cup of the herb rub mixture.

Dry the chicken and using a kitchen scissors cut the backbone away.

Lay the chicken flat in the casserole dish and rub all over with the marinade. Refrigerate overnight uncovered.

When ready to grill, remove chicken from marinade and place on heated grill, breast side down, over indirect heat. Grill until internal temperature in thickest part of breast meat reaches 165F.