NO PHOTO
Ingredients
Servings
- chicken, whole broiler/fryer; 3–4 pounds; cut into serving pieces1
- oregano, dried1 tbsp
- thyme, dried1 tbsp
- mint, dried flakes1 tbsp
- rosemary, dried2 tsp
- salt
- black pepper, freshly ground
- garlic powder1 tbsp
- extra virgin olive oil
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Brush chicken pieces with olive oil. Set aside.
Combine all remaining ingredients and rub into chicken. Refrigerate for at least 1 hour.
Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around bottom of grill and reapply the grate.
Add chicken and cook, turning often, until internal temperature of the breast is 165°F and the thigh is 170°F.
Remove to a plate and cover with foil. Let rest 10 minutes before serving warm.
