NORWALK, Conn. -- Labor Day weekend is so close you can almost taste it. Which is why we went to Damon Daye, a Norwalk native and self-taught private chef, for a crowd-pleasing dish.
Whether you're grilling in, going out or simply chilling, Daye says his below recipe, designed per chicken, makes for an easy holiday weekend meal.
Sweet & Zesty Rosemary & Garlic Grilled Whole Chicken
- 1/2 cup Olive oil
- 1/4 cup Fresh lemon juice
- 3 Tbsp Honey
- 5-6 cloves Garlic, finely chopped and mashed (use side of knife or large spoon to mash) or you can buy chopped garlic in a jar from your local grocer.
- 1/2 cup Finely chopped fresh rosemary leaves
- 1 (2-3-pound) Whole chicken butterflied
- Salt and ground black pepper
- Optional (For a little kick add 1/2 teaspoon of cayenne pepper)
- Place the chicken on a cutting board breast-side-down. Working from the cavity opening up to the neck, cut down each side of the back bone with a pair of kitchen shears. Discard the backbone. Grab the chicken with one breast in each hand and open it like a book, exposing the cavity of the bird.
- Whisk together the olive oil, honey, lemon juice, lemon zest, garlic and rosemary in a large baking dish. Add the whole chicken and turn to coat the entire chicken. Cover and marinate in the refrigerator for at least three hours.
- Preheat the grill to medium. Remove the chicken from the marinade, hold chicken over baking dish to let excess marinade drip away, place chicken on a sheet pan and season with salt and pepper on both sides to taste.
- Place the chicken on the grill, skin-side down, and cook at a grill temp of 325 to 350 for about 20 minutes with cover closed , baste with leftover marinade then turn over, close the cover and continue cooking for another 15 minutes or until cooked through, about 160 degrees internal temp.
- Let rest for 10 minutes. Cut desired amount for serving. It goes great with grilled corn or grilled bell peppers.
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