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Author: Meesha Halm, Kathryn Kleinman, The Balsamic Cookbook 01/01/2006
- 2 each whole chicken (approximately 3 1/2 lbs. each) cut into 8 pieces
- balsamic vinegar for drizzling
- 1 cup fresh basil firmly packed
- 1 cup fresh parsley chopped
- 1/2 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 4 Tbsp Dijon mustard
- 4 Tbsp fresh rosemary chopped
- 4 Tbsp fresh thyme chopped
- 1 1/2 tsp Salt
- 1/2 tsp red pepper flakes
- To make the herb paste: In a food processor fitted with the metal blade (or in batches in a blender), pulse together basil leaves, parsley, balsamic vinegar, olive oil, Dijon mustard, rosemary, thyme, salt and red pepper flakes until they resemble a coarse paste.
- Place the chicken pieces in a large nonreactive bowl and rub in the paste, coating the chicken completely. Cover and refrigerate for at least 4 hours or up to 24 hours.
- Prepare a fire in a kettle-type charcoal grill. Lightly oil the grill grate. When the coals are hot and turn white (leave them in a mound in the center of the grill - do not separate them), arrange the chicken, skin side down, around the cooler outer perimeter of the grate. Cover the grill. Grill the chicken pieces, turning occasionally until they show no sign of pink when pierced in the thickest part, approximately 45 minutes.
- Serve hot or warm, passing a curet of balsamic vinegar to allow guests to drizzle on the chicken as they wish.