Three 3 1/2- to 4-pound chickens, quartered (see Note)
1/2 cup packed flat-leaf parsley leaves
1/2 cup packed basil leaves
1/2 cup snipped chives
2 tablespoons minced jalapeño
1 tablespoon minced thyme
1 tablespoon minced rosemary
1 tablespoon minced garlic
1 cup extra-virgin olive oil, plus more for the grill
1 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
Grilled bread, for serving
How to Make It
Using a sharp knife, score each piece of chicken 2 or 3 times through the skin. Transfer the chicken to a large bowl.
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.
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.
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.
Lemony southern-French white, like a Picpoul de Pinet.
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