What’s for Dinner
-Courtesy 300 Big & Bold Barbeque & Grilling Recipes (Robert Rose, 2009) by Karen Adler and Judith Fertig
Sunny garlic-lemon-herb flavors make for flavorful and juicy chickens. If you like grill baby eggplant, pattypan squash and small tomatoes on the vine to round out the meal – and create a beautiful presentation on the platter.
6 cloves garlic, minced
1⁄2 cup finely chopped fresh flat-leaf (Italian) parsley
1⁄4 cup freshly squeezed lemon juice
1⁄4 cup olive oil
2 tsp ground fennel seeds
2 whole chickens (each 3 to 4 lbs/1.5 to 2 kg), giblets and necks removed
Kosher salt and freshly ground black pepper
1. In a bowl, whisk together garlic, parsley, lemon juice, olive oil and fennel. Transfer 1⁄4 cup of the marinade to another bowl; cover and refrigerate.
2. Rinse chickens under cold running water and pat dry. Place in a large dish and brush with the remaining marinade, coating evenly. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 8 hours.
3. Meanwhile, set up your grill for rotisserie cooking.
4. Season chickens inside and out with salt and pepper. Tie the legs together with soaked kitchen string. Attach chickens to the spit, leaving about 6 inches between the birds. Heat the grill to medium-high. Close the lid and grill for 3 to 4 hours, basting with the reserved marinade halfway through, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F and the leg joint moves easily. Transfer chickens to serving platters, tent with foil and let rest for 15 minutes.
5. Carve chickens and arrange the pieces attractively on a platter.