Ingredients
- 2 cups dry white wine
- 3 Tablespoons lemon juice
- 3 Tablespoons olive oil
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped frish thyme
- 2 Tablespoons brown sugar
- 4 garlic cloves minced
- 1 teaspoons pepper
- 2 Tablespoons salt
- 1 4-pound while chicken, butterflied
Preparation
Step 1
1. Proces wine, lemon juice, oil, parsley, thyme, garlic, sugar, and pepper in blender until emulsified, about 40 seconds. Reserve 1/4 cup marinade. Add salt to remaining mixture in blender and process to dissolve, about 20 seconds.
2. Poke holes all over chicken with skewer. Place chicken in large Ziploc bag, pour in the salted marinade, seal bag and turn to coat. Set bag in baking dish, breast side down and refrigerate for 2 to 3 hours.
3. PREPARE GAS GRILL: Turn all burners to high, cover and heat until hot about 15 minutes. Turn secondary burners to low and primary burner to medium. Adjust to maintain temperature between 350 and 375 degrees.
4. Remove chicken from marinade and pat dry with paper towels. Discard marinade. Clean and oil grill grate. Place chicken skin side down over cooler part of grill with legs closest to hotter side of grill.
5. Cover and cook until chicken is well browned and thigh meat register 160 degrees, 50 to 65 minutes. Brush chicken with half marinade . Flip chicken and move to hot side of grill. Brush with resto of marinade. Cook covered until breasts register 160 and thighs register 175. 10 to 15 minutes longer.
6. Transfer to cutting board, tent loosely with foil and let rest 15 minutes. Carve and serve.