Back to Summer 2004 Grilling Recipes

See Also
Summer Recipes, Chicken Recipes
  Chicken With Preserved Lemon & Rosemary

The Chef
Laurent Tourondel, BLT Steak

Servings
Serves 4

Ingredients
3 sticks butter, softened
2 tablespoons chopped rosemary
6 tablespoons finely diced onion
1 1⁄4 cups fresh bread crumbs
1⁄2 cup rinsed, diced preserved-lemon rind (available at Kalustyan’s)
Salt and freshly ground black pepper
2 31⁄2-pound chickens, butterflied
6 tablespoons olive oil

Cooking Instructions
Combine butter, rosemary, onion, bread crumbs, and preserved lemon in a bowl, and season to taste with salt and pepper. Gently separate the chicken skin from the flesh, and stuff this mixture in between, covering the breast and thighs with a 1⁄4-inch layer. Brush the chickens with oil, and season to taste with salt and pepper.

Heat the grill to medium-high. Place the chickens on the grill skin-side down, and cook until the skin is brown, 4 to 5 minutes, moving to a cooler spot if the coals start to flare up. Turn the chickens over, close the grill hood, and cook for 15 minutes, or until the juices run clear. Remove chickens from grill, and cut in half down the breast bone.




 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit