Aromatic grilled chicken

Name: Aromatic grilled chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 Portionen
Ingredients: 1 piece Chicken; 1 bunch Sage; 1 bunch Rosemary; 1 piece Lemon; Extra virgin olive oil (EVO); Salt; Black pepper

Main course

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Cook Time

55 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This aromatic grilled chicken is a dish that I often prepare for family and friends. The marinade with lemon, sage and rosemary makes it incredibly flavorful and tender. Grilling, after a short marinating time, enhances the aromas and gives an irresistible golden crust. Perfect for an informal dinner or a Sunday lunch, it goes wonderfully with a fresh tomato salad. The preparation is simple and fast, also ideal for those who have little time but do not want to give up taste. A real classic of Mediterranean cuisine, revisited with a touch of Thermomix® for a perfect marinade!

Ingredients (7 ingredients)

1 piece Chicken
1 bunch Sage
1 bunch Rosemary
1 piece Lemon
Extra virgin olive oil (EVO)
Salt
Black pepper

Preparation (7 steps)

Aromatic marinade

Thermomix® Setting

10 sec/Speed 4

Squeeze the lemon into the bowl, add the lemon zest cut into pieces, sage, rosemary, extra virgin olive oil, salt and black pepper. Mix for 10 Sec./Stufe 4 to blend the ingredients well.

Chicken preparation

Prepare the chicken for cooking: singe it to remove excess fluff and remove the tip of the wings and the tail. Separate the chicken skin from the pulp and insert pieces of rosemary and pieces of lemon zest under the skin.

Immersion in the marinade

Transfer the chicken to a baking dish and sprinkle it with the marinade prepared in the Thermomix®. Cover everything with transparent film and marinate for about 30 minutes.

Grilling

In the meantime, heat a possibly cast iron grill, sprinkle it with coarse salt and place the marinated chicken on top. Cover it with a heavy brick. After 5-6 minutes, turn the chicken over and cook for about 15 minutes.

Wetting with the marinade

Then wet the chicken with the marinade set aside, cover it again with the brick and continue cooking.

Final cooking

After about ten minutes, turn it over and cook it a little longer, until only clear liquid comes out when pierced. If pinkish liquid comes out, the chicken will have to cook a little longer.