My F&W
quick save (...)

Five-Herb Grilled Chicken with Green Aioli

  • TOTAL TIME: 1 HR plus 4 hr marinating
  • SERVINGS: 10 to 12

A fresh herb pesto does double-duty in the chicken marinade and in the sauce.

  1. Three 3 1/2- to 4-pound chickens, quartered (see Note)
  2. 1/2 cup packed flat-leaf parsley leaves
  3. 1/2 cup packed basil leaves
  4. 1/2 cup snipped chives
  5. 2 tablespoons minced jalapeño
  6. 1 tablespoon minced thyme
  7. 1 tablespoon minced rosemary
  8. 1 tablespoon minced garlic
  9. Kosher salt
  10. 1 cup extra-virgin olive oil, plus more for the grill
  11. 1 cup mayonnaise
  12. 1 1/2 tablespoons fresh lemon juice
  13. Grilled bread, for serving
  1. Using a sharp knife, score each piece of chicken 2 or 3 times through the skin. Transfer the chicken to a large bowl.
  2. In a food processor, combine the parsley, basil, chives, jalapeño, thyme, rosemary, garlic and 1 tablespoon of salt; pulse until the herbs are finely chopped. With the machine on, add the 1 cup of olive oil in a steady stream.
  3. Pour all but 1/2 cup of the marinade over the chicken and turn to coat; rub the marinade into the gashes. Refrigerate the chicken for at least 4 hours or overnight. Add the mayonnaise and lemon juice to the remaining marinade in the processor and pulse until bright green. Scrape the green aioli into a small bowl and refrigerate.
  4. Light a grill and oil the grates. Grill the chicken over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the inner thighs registers 168°, about 35 minutes. Serve the chicken with the green aioli and grilled bread.

Variation: Preheat the broiler and set a rack in the lower third of the oven. Arrange the chicken skin side up on a sturdy rimmed baking sheet and broil for about 40 minutes, turning occasionally. You can use 4 pounds skinless, boneless chicken breasts instead. Pound them lightly before marinating and grill over high heat for about 12 minutes.

Suggested Pairing

Lemony southern-French white, like a Picpoul de Pinet.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.