Directions: |
Directions:For The Grill Baste:
Melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about two (2) minutes. Add the garlic and cook until the onion is translucent, about two (2) minutes. Sprinkle in the flour, stir well, and cook without browning for one (1) minute.
Whisk in the oil, vinegar, lemon juice, mustard, and sugar. Bring to a boil and reduce the heat to medium-low. Add the parsley and cook, whisking often, until lightly thickened, about five (5) minutes. Let cool. The baste will separate. Whisk well before using. (The grill baste can be made up to one (1) week ahead, cooled, covered, and refrigerated. Bring to room temperature before using.)
For The Grilled Chicken:
Prepare an outdoor grill for indirect cooking placing a foil pan with water under the side of the grill to be used for the chicken and the other burner on at medium heat so that the temperature of the grill is approximately 300 degrees F.
Season the chicken pieces with the grill seasoning. Let stand at room temperature while the grill heats.
Brush the grate clean. Lightly oil the grate. Brush the chicken well with some of the grill baste. Place chicken on the grill over the foil pan with water.
Cook, with the grill closed as much as possible, turning and basting well with the grill baste every ten (10) minutes, until an instant-read thermometer, inserted in the thickest part of the breast half, reads 165º F, about 45 minutes.
Transfer the chicken to a carving board. Let rest for five (5) minutes. Put the chicken on a serving platter and serve hot.ºº |
This recipe for Carrabba's Grilled Chicken is from