Spring time makes me want to fire up the grill and eat something that has been cooked outside. This chicken is light and enjoyable for spring time grilling.
1 whole chicken – cut into 10 pieces (cut the breasts in half to ensure even cooking time)
1/2 tbls fresh ground black pepper
1 tbls Herbes de Provence
1 tsp kosher salt
1 tsp dried thyme
4 tbls olive oil
1 tbls + 1/3 cup olive oil
8 cloves garlic, minced
10 fresh sage leaves, chopped
1 lemon, juiced
3 tbls honey
1 tbls apple cider vinegar
2 tbls sweet and spicy Dijon mustard
1 cup dry Riesling
pinch of salt
Combine ingredients for marinade and chicken, skin on, in a bowl and allow to marinate for 1 hour in the refrigerator.
For the Sauce:
Heat up olive oil over medium heat and saute the garlic until it begins to soften, but not brown. Add the sage and saute for another minute. Add lemon juice, honey, vinegar and mustard and stir until well combined. Add 1 cup of dry Riesling and a pinch of salt. Simmer on low heat until reduced by half. Set aside to cool.
Once the sauce has cooled pour into food processor and pulse until garlic pieces are no longer visible. Drizzle 1/3 cup of olive oil in slowly while continuing to pulse. Set aside (this mix will not be thick).
Prepare grill and heat one side of grill to high heat while leaving the other side on the lowest flame setting. Begin with chicken skin side down on hot side of the grill for 10 minutes or until a good sear is established.
Move chicken to low side of grill, skin side up. Turn high side of the grill to lowest setting and cover grill. Let cook undisturbed for 20 minutes.
Open grill and coat skin side with sauce, turn sauce side down. Cover and cook for another 10 minutes.
Coat flesh side with sauce and flip, cover and cook for 10 minutes. After the initial 50 minutes, begin flipping ever 5 minutes while coating with sauce until chicken has reached an internal temperature of 170 degrees. I will sometimes turn up the heat in the last 2 minutes to get a little extra char on the chicken.