Roasted-Garlic Grilled Chicken

Elizabeth Kurtz Elizabeth Kurtz
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This recipe uses my favorite non-traditional, sweet and savory chicken marinade. I use it on cutlets and whole pieces, and it creates a super flavorful and juicy chicken. Don’t forget to start your prep early, as the marinating time is crucial. I keep this recipe handy all year and use it on chicken that I roast in the oven, too.

5m 8
Easy Gluten Free Low Carb No Refined Sugar Paleo Meat Freezer-Friendly

Directions

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Slice the tops off the heads of garlic; discard the tops. Place each head on a piece of aluminum foil.

  3. Drizzle two tablespoons oil over each head of garlic, letting it drip down all over the garlic. Drizzle one teaspoon honey over each head (if using). Wrap tightly with the foil and place directly on the wire rack in the oven. Roast for 45 minutes, until garlic is softened. Let cool, then squeeze the roasted cloves out of their skins and set aside (you’ll use half in step 4 and half in step 8).

  4. In a bowl, whisk together half the roasted garlic cloves with the shallots, vinegar, maple syrup, mustard, rosemary, salt, and pepper. Slowly whisk in the remaining 1/2 cup oil until fully emulsified (use an immersion blender for best results).

  5. Place the chicken in a zip-top bag or glass dish and add the marinade, fully coating the chicken. Cover and refrigerate at least four hours and up to overnight.

  6. Preheat a gas grill (or grill pan) to high heat and grease the grates with oil. When the grill reaches 375 to 450 degrees Fahrenheit, reduce the heat to low (see “Indirect cooking technique,” below).

  7. Remove chicken from the marinade and place it on the grill (discard the marinade). Cover and cook four to five minutes per side for cutlets or 10 minutes per side for pieces, until the chicken reaches an internal temperature of 160 degrees Fahrenheit.

  8. Serve warm or at room temperature, drizzled with garlic oil (from the foil) and the remaining roasted garlic cloves.

Credits

Notes:
Indirect cooking technique: Some people prefer to turn off the burners directly below the chicken, leaving on only the adjacent or side burners (especially for cutlets and burgers, as they cook quickly and can dry out if overcooked). Cover the grill, keeping the side burners on high to maintain a temperature around 350 degrees Fahrenheit. Cook the chicken for five minutes, then flip and cook on the second for three more minutes, or until cooked through.

Prep ahead: The chicken can be marinated ahead of time and grilled right before serving. It can also be frozen in the marinade. Defrost in the refrigerator and bring to room temperature before grilling.

Description:
Photography and Styling by Chay Berger

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1 Comment

Gitty Weinberger •

can this be made Friday afternoon and served for the Friday night Seudah? if yes, should it be left on the blech to be warm, or can it be served room temperature?

Raquel Malul Kosher.com Team •
Reply to Gitty Weinberger

Either one should work. If you decide to rewarm it, make sure it's not too and doesn't dry out.