My Go-To Grilled Chicken
By Andrew Zimmern
My idea of a summer birthday BBQ is perfectly grilled chicken, corn salad with fresnos and plums, and my version of Flo Fab’s potato salad—a flawless classic I make all summer long. It’s simple, summery, and guaranteed to please everyone in the family.
My SECRET to grilled chicken actually delivers! It’s Shun’s boning knife. The flexible, razor-sharp blade makes breaking down a whole chicken effortless. It’s been a game-changer in my kitchen—and it will be in yours too. And the marinade and grilling tips will make sure your meal turns out perfectly, every time.
Lemon and Herb Grilled Chicken
Ingredients
- 2 whole chickens, each cut in 6 pieces
- 1/4 cup Andrew Zimmern’s Italian Blend
- 3 lemons
- 1/2 cup plain Greek yogurt
- 2 serrano peppers, minced
- 1/4 cup minced parsley
- Salt and pepper
Instructions
In a large mixing bowl, combine the chicken, Italian seasoning, juice from 2 lemons (reserve the other one for utilizing after the chicken comes off the grill), yogurt, peppers and parsley. Season with salt and pepper. Let marinate for at least 2 hours, or ideally, overnight.
Prepare a grill for medium-low direct heat cooking. Grill the chicken until nice and brown and cooked through, about 35 minutes for the dark meat and 20 minutes for the white meat. Plate on a platter, drizzle with the remaining lemon juice.
Serve with Potato Salad and Corn Salad.
