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0 In business/ fall/ Recipes/ summer

Italian Grilled Chicken

Cook’s Illustrated is one of the best magazines for cooking. They include the scientific aspect that many chefs gloss over.  Recipe Testing is basic science.  There are hypothesis’ and variables and constants.  Not only do they test the mess out of their recipes, they explain in full detail why they change the variables they change and what the results are.  

But like any other chef/home cook you will even personalize their recipes to fit you and your taste buds.  I can probably count on 1 hand the number of recipes I found where I ALWAYS follow it word for word with no changes or substitutions.


This recipe incorporates three of my favorite flavors (garlic, lemon and thyme), my second favorite way to cook (grilling) and crispy chicken skin!

And check out our video of how I make this amazing recipe.

Italian Grilled Chicken
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  1. 1/3 cup extra virgin olive oil
  2. 8 medium garlic cloves, minced or pressed
  3. 1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon
  4. Pinch crushed red pepper flakes
  5. 4 teaspoons chopped fresh thyme leaves
  6. 3 teaspoons chopped fresh rosemary leaves
  7. 1 3 3/4- to 4 1/4-pound whole chicken
  8. Kosher salt and ground black pepper
  9. Vegetable oil for cooking grate
  1. In a small saucepan, combine the oil, garlic, lemon zest and pepper flakes.
  2. Simmer and stir frequently over medium-low heat for about 2 minutes.
  3. As soon as it reaches a simmer, add 3 teaspoons thyme and 2 teaspoons rosemary.
  4. Cook for 30 seconds more.
  5. Strain the mixture through a fine mesh sieve over a bowl, making sure to push the solids with a spatula to remove all the oil.
  6. Transfer the solids to another bowl and set both aside.
  7. Spatchcock or Butterfly the chicken and flatten the breastbone.
  8. Loosen the skin on the breast and thighs, being sure to remove any fat.
  9. Mix together 1 tablespoon salt and 1 teaspoon pepper.
  10. Mix 3 teaspoons of that salt mixture with the cooled garlic mixture.
  11. Spread the salt and garlic mixture under the skin that you loosened earlier.
  12. Sprinkle the rest of the salt mixture on the underside of the chicken.
  13. Put a wire rack in a rimmed baking sheet and the chicken on the rack.
  14. Refrigerate for 1-2 hours.
  15. Light 4 1/2 quarts briquettes on one side of a grill, leaving the other side empty.
  16. When the grill is medium-hot, scrape the grates clean.
  17. Put the chicken skin side down over the side without the coals and lay the bricks over the chicken’s breasts.
  18. Cover the grill and cook for 22-25 minutes, until the skin is lightly brown and there are faint grill marks.
  19. Take the bricks off the chicken.
  20. Carefully flip the chicken over on to the side with the coals using tongs or a towel.
  21. Place the bricks back over the chicken.
  22. Cover the grill and cook for an additional 12-15 minutes, until the chicken is well browned.
  23. Remove the bricks.
  24. Flip the chicken over again, so the skin side is down, on the hot side of the grill.
  25. Cook until the chicken skin is nice and crisp and an instant read thermometer registers 165, an additional 5-10 minutes.
  26. Transfer the chicken to a cutting board and let it rest 10 minutes.
  27. Meanwhile, whisk the lemon juice and remaining thyme and rosemary into the reserved oil. Add salt and pepper to taste. Serve the chicken with the sauce separately.
  1. You can grab two bricks from any home improvement store for a couple of bucks but if you don't have any or can't get them use a very heavy pan (like cast iron). You need a good deal of weight to weigh down the chicken.
Adapted from Cook’s Illustrated Summer Grilling 2011
Adapted from Cook’s Illustrated Summer Grilling 2011
Tasty Tin http://tastytin.com/
0 In business/ Seasons/ summer

Grilling Season is Here

grilling chicken wings

It’s Grilling Season!

Summer is here! In the south, we start getting hot weather (90°+) in April. But by now, everyone should at least be getting grilling weather, which for me is anything above freezing!

This month, we celebrate the start of summer with all the great fathers and father figures in our lives. So when thinking of this box, I simply asked my husband (and the father to our 4 year old daughter) what we wanted me to grill for him.

Grilling is my second favorite way to cook (steaming edges out the win because of my love of blue crabs). When it’s hot and I don’t want to do dishes, we grill. When I’m craving local veggies, grilling them is the first thing that comes to mind.

And grilling is simple! Any basic charcoal grill can work for the summer. I live by 4 grilling rules:


  • No lighter fluid! Pick up a $15 chimney starter from your local hardware store like here. You won’t have to worry about the chemical taste that lighter fluid can leave behind.
  • Always build a 2-zone fire. After your charcoal is lit and ready, pour all the coals onto one side of the grill, leaving the other half empty. The zone with the coals is called direct cooking, and the side without the coals is indirect cooking. Having an indirect area allows you to save meat or veggies from flare-ups and it’s a great place to cook things more slowly, like bone-in chicken or ribs.
  • Clean your grates before cooking. I use a $5 grill stone, which can be found at your local hardware store. After you set up your zones, put your grate on for 5 minutes with the lid down. Then clean the grates with your stone. All of the caked-on food from your last meal will come off.
  • Cook to temp not time. This is a rule for all cooking, but we’ll help you out this month with a handy-dandy meat thermometer.


Check out our YouTube page for some helpful videos on my 4 grilling rules to live by.

And remember to post pictures and tag us #UnlockHomemade



Happy Grilling Season,