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Five-Herb Grilled Chicken with Green Aioli
5.0 (5906 reviews)
This five-herb grilled chicken recipe is the summer meal you've been waiting for. The juicy meat is marinated with a pesto of basil, chives, rosemary, parsley, and thyme (plus chiles and garlic for spice), then served with grilled bread and a bright aioli.
Total Time315
Servings?
6368
Caloriesper servingNutrition Information
6368
Calories
508 g
Fat
183 g
Carbs
260 g
Protein
12 g
Fiber
23 g
Sugar
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
Instructions
- 1Using a sharp knife, score each piece of chicken 2 or 3 times through the skin. Transfer the chicken to a large bowl.
- 2In a food processor, combine the parsley, basil, chives, jalapeño, thyme, rosemary, garlic, and salt; pulse until the herbs are finely chopped. With the machine on, add the 1 cup of olive oil in a steady stream.
- 3Pour 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.
- 4Light 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°F, about 35 minutes. Serve the chicken with the green aioli and grilled bread.