Dog days of summer barbeque recipe from Kathy’s Kitchen!
- 1 whole chicken, 3½ to 4 lbs, cut into 8 serving pieces
For the marinade:
- ½ c finely chopped fresh Italian parsley
- ¼ c dry white wine
- ¼ c extra virgin olive oil
- 2 Tb fresh lemon juice
- 1 Tb minced garlic
- 1 Tb black olive tapenade
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- To make the marinade: whisk together the marinade ingredients in a medium bowl.
- Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
- Remove the chicken from the bag, reserving the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.
- Grill the chicken (indirect/medium heat) skin side up until the juices run clear and the internal temperature is 165° in the thickest part of the thighs and 170° in the breasts. The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces 30 to 40 minutes. Baste with the marinade during the last 10 to 20 minutes of grilling time. Remove from the grill and serve warm.