Herb Marinated Chicken

Name: Herb Marinated Chicken
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup extra virgin olive oil, plus more for brushing; 1/4 cup white wine vinegar; 2 slice shallots, sliced; 2 clove garlic, coarsely chopped; 1/2 cup roughly chopped mixed fresh herbs such as flat leaf parsley, sage, oregano, thyme, and rosemary; 1 tsp kosher salt; 1 tsp ground pepper; 1 pinch pepper flakes; 1 3 to 4 pound chicken cut into 8 pieces excess fat trimmed

Stevecamp @cook_2984539

Herb Marinated Chicken

Stevecamp @cook_2984539

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Ingredients

6 servings

1/2 cupextra virgin olive oil, plus more for brushing
1/4 cupwhite wine vinegar
2 sliceshallots, sliced
2 clovegarlic, coarsely chopped
1/2 cuproughly chopped mixed fresh herbs such as flat leaf parsley, sage, oregano, thyme, and rosemary
1 tspkosher salt
1 tspground pepper
1 pinchpepper flakes
13 to 4 pound chicken cut into 8 pieces excess fat trimmed

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Steps

1

whisk the olive oil, vinegar, shallots, garlic, herbs,2 teaspoons salt, crushed red pepper flakes and pepper, to taste in a dish large enough to hold the chicken
2

Add the chicken pieces and turn to coat evenly. (Alternatively, put all the ingredients in a large resealable plastic bag,seal, and give it a good shake.) marinate at room temperature for 1hour,turning once, or refrigerate for up to 12 hours.
3

Prepare an outdoor grill with a medium high fire for both direct and indirect grilling. Position a drip pan under the grate on the indirect side of the grill.
4

Remove the chicken from the marinade and pat dry,discard the marinade. Brush the chicken lightly with olive oil and season salt and black pepper. Place the chicken pieces bone side down on the indirect side of the grill over the drip pan, positioning the dark meat closer to the fire. Cover and cook until golden brown, about 15 minutes. Turn and cook, uncovered until the skin crisps and an instant-read thermometer inserted in the thickest part of each piece registers 170° about 15 minutes more. Serve warm