Five-Herb Grilled Chicken with Green Aioli

By danyell923

Ingredients

• Three 3 1/2- to 4-pound chickens, quartered (see Note)
• 1/2 cup packed flat-leaf parsley leaves
• 1/2 cup packed basil leaves
• 1/2 cup snipped chives
• 2 tablespoons minced jalapeño
• 1 tablespoon minced thyme
• 1 tablespoon minced rosemary
• 1 tablespoon minced garlic
• Kosher salt
• 1 cup extra-virgin olive oil, plus more for the grill
• 1 cup mayonnaise
• 1 1/2 tablespoons fresh lemon juice
• Grilled bread, for serving

Details

Servings 10
Cooking time 300mins
Adapted from foodandwine.com

Preparation

Step 1

Using a sharp knife, score each piece of chicken 2 or 3 times through the skin. Transfer the chicken to a large bowl.

In a food processor, combine the parsley, basil, chives, jalapeño, thyme, rosemary, garlic and 1 tablespoon of salt; pulse until the herbs are finely chopped. With the machine on, add the 1 cup of olive oil in a steady stream.

Pour all but 1/2 cup of the marinade over the chicken and turn to coat; rub the marinade into the gashes. Refrigerate the chicken for at least 4 hours or overnight. Add the mayonnaise and lemon juice to the remaining marinade in the processor and pulse until bright green. Scrape the green aioli into a small bowl and refrigerate.

Light a grill and oil the grates. Grill the chicken over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the inner thighs registers 168°, about 35 minutes. Serve the chicken with the green aioli and grilled bread.