- 2 C dry white wine
- 3 T fresh lemon juice
- 3 T olive oil
- 2 T fresh parsley (chopped)
- 2 T fresh thyme (chopped)
- 2 T packed light brown sugar
- 1 t fresh groung pepper
- 2 T kosher salt
- 1 ea (4 lb) chicken (butterflied)
In a blender cup combine wine, lemon juice, oil, parsley, thyme, sugar, garlic, and pepper and blend until emulsified. Reserve ¼ cup marinade and add salt to remaining mixture in blender and blend to dissolve.
Poke holes all over chicken with skewer or fork, place chicken in large zipper-lock bag, pour in salted marinade, seal bag, and turn to coat. Set bag in baking dish, breast side down, and refrigerate for 2 to 3 hours.
Heat charcoal or gas grill until hot (approx. 350 degrees.
Remove chicken from marinade and pat dry with paper towels. Discard used marinade.
Clean and oil cooking grate and place chicken skin side down over cooler part of grill with legs closest to hotter side of grill. Cover and cook until chicken is well browned and thigh meat registers 160 degrees, about 50 to 65 minutes.
Brush chicken with half of reserved marinade. Flip chicken, move it to hot side of grill and brush with remaining half of reserved marinade.
Cook, covered, until breasts register 160 degrees and thighs register 175 degrees, about 10 to 15 minutes longer.
Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest for 15 minutes.
Carve chicken to piece count. Serve and enjoy!
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