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Grilled Chicken with Herbs

Serves 3 to 4


For the chicken

One 3 1/2 to 4 pound chicken

Juice of 2 lemons

3 tablespoons extra virgin olive oil

Tuscan Herb Mixture


In a large casserole dish combine the lemon juice and 2 tablespoons olive oil. Stir in 1/3 cup of the herb mixture.

Dry the chicken and using a kitchen scissors cut the backbone away.

Lay the chicken flat in the casserole dish and rub all over with the marinade. Refrigerate overnight.

When ready to grill, remove chicken from marinade and place on preheated grill, breast side down over indirect heat. Grill until internal temperature in thickest part of breast meat reaches 165°F.

This recipe is featured on Show 2714 – Supper on the Grill.


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