Herbs de Provence Grilled Chicken
Nothing beats a juicy, flavorful grilled chicken. Especially during the warmer months when we are in full-swing for outdoor entertaining and summer barbecues. What makes this Herbs de Provence Grilled Chicken recipe so great, and ideal for entertaining is that most of the prepping can be done well ahead in advance.
Grilling chickens in a spatchcock style also make for an interesting show on the grill. Something most people rarely see done. The technique of spatchcocking require the opening up and flattening of a whole chicken. It results in a more evenly roasted chicken in less time than a whole chicken. You can use this method with most birds such as turkey, duck, game hen, pheasant, etc.
However, if you are feeling lazy you can always opt for skin-on chicken pieces, already cut up, or just chicken breasts. The choice is up to you. The most important part is allowing the meat to marinate for as long as possible to really inject all of the flavors and juiciness.
- Two - 2lb whole chickens, cleaned
- 1 cup olive oil
- 1/4 cup herbs de provence
- 2 tsp garlic powder
- Zest from 2 lemon - reserve juice for vinaigrette
- 2 tsp salt
- 2 tsp freshly ground black pepper
- 2 large ziplock bags
- 2 tbsp grain mustard
- 2 tbsp dijon mustard
- 1 tbsp honey
- 1 garlic clove, minced
- Juice of 2 lemons
- 1 tbsp white wine vinegar
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 cup olive oil, plus more if needed
- 1 lb baby broccolini, washed and tip of stem cut off
- olive oil
- salt and pepper, to taste
- To spatchcock your chickens, check out this great step by step.
- In a small bowl combine oil, herbs de provence, garlic powder, lemon zest, salt, and pepper. Divide between two large ziplock bags. Add 1 spatchcocked chicken to each ziplock bag. Close bag and give each bag a toss to coat chicken in marinade. Be careful not to puncture the ziplock bags with any rib bones. Place both bags on a tray and marinate in fridge for 2 hours or up to 24 hours.
- To make lemon vinaigrette - in a blender add grain mustard, dijon mustard, honey, garlic clove, lemon juice, white wine vinegar, salt and pepper. Blend ingredients to mix completely. While blender is running and lid is on, remove center cap on lid. Slowly pour olive oil in a small steady stream through opening. Vinaigrette with begin to thicken as oil is added. To know when it’s fully emulsified the center opening in the vinaigrette as it’s spinning around will start to close up. It’s ready when completely closed. Don’t overblend from there as it will cause the vinaigrette to break. Add more salt and pepper if needed. Place in a sealed container and refrigerate until ready to use. Can be made up to 1 day in advance. Use a whisk to blend right before using.
- Remove chickens from fridge 30 minutes before grilling, to bring closer to room temp. Toss baby broccolini in olive oil, salt and pepper. Set aside, covered. You can toss broccolini up to 4 hours before grilling, covered and refrigerated.
- Heat grill to 375°. Place chickens, breast side up on grill. Be careful of any flare ups caused by the oil. Close grill lid and cook for 25 minutes. Flip chickens over to breast side down, using thongs and metal spatula. Close grill lid and cook for another 10-15 minutes. Using an instant read thermometer check the internal temp of the breast or thigh for 165F degrees. Remove from heat once temp is reached. Cover and allow to rest for at least 15 minutes.
- With grill still on, scrape grill grates to clean off chicken bits. Place broccolini on grill and cook for 5 minutes on both sides. Remove and cover with foil. Cut rested chicken into pieces removing rib cage from breasts as much as possible. You should be left with the following cuts breasts, thighs, drumsticks, and wings. Breasts can be cut in half, if desired.
- Serve with grilled baby broccolini and lemon vinaigrette on the side.