Antioxidant compounds in citrus fruits and herbs may reduce the formation of HCA compounds. Here, we leave the skin on the chicken for moisture while grilling, then discard.
1 (4-pound) roasting chicken
1 tablespoon grated lemon rind
1/3 cup fresh lemon juice
1/3 cup Sauternes or other dessert white wine
1/4 cup minced fresh sage leaves
1 tablespoon olive oil
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 large garlic cloves, grated
1/2 teaspoon salt
How to Make It
Remove and discard giblets and neck from chicken. Cut the chicken into drumsticks, thighs, and breasts; cut each breast in half crosswise to form 4 breast pieces total. Reserve wings and back for another use.
Combine rind and next 7 ingredients (through garlic) in a small bowl, and stir with a whisk. Place juice mixture in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator 1 hour. Remove chicken from bag, and discard marinade. Sprinkle chicken evenly with salt.
Prepare grill to medium-high heat. After preheating, turn the left burner off (leave the right burner on), or arrange charcoal on one side of grill for indirect heat.
Place chicken on grill rack covering right burner; grill over direct heat 15 minutes, turning every 5 minutes. Move chicken to grill rack covering left burner; grill over indirect heat 10 minutes or until a thermometer registers 165°. Discard chicken skin.
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I had to seek out the sauterne but it was worth it - I actually went with a sauterne-like wine that was less expensive that the wine shop owner recommended. It really added a nice light, almost honey-like flavor to the chicken that I don't think you'd get with a chardonnay or similar white wine. Anyway, that was the most difficult part of this dish. Next time, I'll just pick up a cut-up chicken vs a whole bird. I did marinate the chicken for about 4-5 hours and on our Traeger grill, it took about 15 minutes on each side. The meat was so tender. Even my husband commented on it. We allowed ourselves to enjoy the skin because that is where most of the flavor of the marinade was. Really good and very easy. Will definitely make this again.
I made this chicken as a part of our Cooking Light Virtual Supper Club. Here's the blog link - http://whistlestopcooking.blogspot.com/2011/03/cooking-light-notes-of-citrus.html - The citrus and sage make a flavorful marinade. I made a little extra and boiled that down for a thickend sauce. (of course not the same the chicken had been in) Beautiful flavors! Y'all enjoy ~ Sandi
This is one of the best grilled chicken recipes out there! You must use fresh sage leaves (don't bother chopping, just rip and throw in), fresh lemon and any good drinkable wine you like for the marinade (I generally use chardonnay or sav. blanc in this one). Don't forget a LOT of garlic (at least 5-8 cloves). Also, prep the chicken in the marinade the night before you are going to cook it and let it rest in the fridge till the next day. I usually buy a broken down chicken at the store for use or just 2-4 split breasts for this recipe; just note that the more chicken you have in the bag, the more surface area you have competing to absorb the marinade. If it doesn't have a lot of flavor, reduce the amount of chicken or double the marinade. Don't remove the skin as that's what helps it stay moist on the grill; if you are eating breasts, feel free to partake in skin as white meat is lean as is. Serve with grilled corn and roasted asparagus for a great meal. Wonderful recipe!!
I agree with Sarah below. The marinade didn't really penetrate into the meat. The chicken didn't have much flavor after the skin was removed (and I marinated longer than specified in the recipe). The chicken did stay nice and moist, though. I served the chicken with brown rice and grilled broccoli.
I made this with tarragon instead of sage (forgot to buy the sage), but I don't think that would make a huge difference in my rating. We did this with drumsticks, and it was ok, but most of the flavor of the marinade was in the skin, which the recipe calls for you to remove. I do think the flavor of the marinade is good, but it doesn't really "stick" to the chicken (other than the skin), and so it makes going to the trouble of marinating it kind of pointless.
This was easy and very tasty. I used two bone-in breast and a pack of legs and then doubled the marinade. I only used 1/4 cup chopped sage. The whole family liked it. The lemon flavor was perfect although the breast took longer then 15 minutes to cook. Will definitely make again.
deeeeeelicious! I followed the recipe pretty closely. I used dry sherry for the dessert wine and it worked out fine. you may need to adjust your grilling times based on the idiosyncracies of your grill; mine wasn't grilling on the direct heat side evenly so some pieces needed a bit longer - just grill until it looks nice and well cooked before switching to indirect heat. served w/ grilled asparagus and fresh bread - such a treat!
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