This is another recipe from Smoky Mountain Cafe. I saw this recipe and I knew I had to make it. We absolutely loved it. You could call this Fire Chicken II - it flames up on the grill because of the oil. I would cut the oil in half next time. We marinated the chicken all day in half of the basting sauce and basted it with the sauce after it was on the grill. This had fantastic flavor and we will be making this again soon!
1 head of roasted garlic
1/4 cup white wine (or chicken stock)
2 Tbps fresh parsley (I used 1 Tbsp dried parsley)
2 Tbsp fresh basil (I used 1 Tbsp dried basil)
1 Tbsp honey
1 tsp salt
1/4 tsp red pepper flakes
3/4 cup olive oil
Combine all ingredients except the olive oil in the food processor or blender. Pulse until combined. Stream olive oil into the mixture. Pour off your sauce into a container. Season chicken with salt and pepper and place on the grill. Sear each side of the chicken and then baste with Roasted Garlic Herb Sauce. Continue grilling and basting chicken until chicken is thoroughly cooked.
http://smokymountaincafe.blogspot.com/2009/05/garlic-and-herb-griled-chicken.html
3 comments:
This looks really really good. Most certainly will give it a try. That garlic looks so pretty and delicious. Thanks for the post.
Mm, looks yummy! Thanks for the recipe!
Great looking grilled chicken. The oil will cause flare ups, just cook with the lid closed as much as possible. The lack of available oxygen prevents most flare ups.
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