It’s still summer, so don’t put away the grill yet! Our Gigi marinade goes with just about all you can throw on the grill, including rib eye steaks, pork loin or chops, shrimp, whole fish like snapper, salmon or swordfish filets, to name a few. It is, however, especially delicious on tender and juicy Northwind Farms chicken. To increase the surface area with the delicious marinade and cut the cooking time on the grill, we butterfly it. This flattened approach, when grilled to perfection, is also easy to cut into quarters or eighths. Please check out our video to better understand how to butterfly. Alternately, we’ll do it for you at Gigi Market or you can pick up a grill-ready marinated NWF chicken or simply the Gigi marinade in our retail case at the market in Red Hook.
Make 3 to 4 servings
1 2 pound NWF chicken
1 cup Gigi Marinade*
Salt and freshly ground black pepper
Makes 1 cup
4 to 5 fresh sage leaves
leaves pulled from 1 large sprig fresh rosemary
2 cups fresh Italian parsley leaves
1 fresh garlic clove
1 cup extra-virgin olive oil
Prepare the marinade: In the work bowl of a food processor, combine the herbs and garlic and pulse a few times to chop. With the motor running, drizzle the oil through the feed tube. Process until well combined. The marinade can be held, covered and refrigerated for up to 4 days.
Butterfly the chicken: On a cutting board using a sharp chef knife, remove the excess skin from the chicken neck. Place the chicken on its legs, with breasts facing away from you, and cut down the backbone on both sides to remove. Turn the chicken around, and place on cutting board breast side down. Using your hands slightly bend the chicken back to flatten. Pull out the triangular cartilage between the legs at the base of the breasts to further flatten. The chicken is now ready to marinate.
Pour half of the marinade into a large Zip Lock bag then add the chicken. Pour the remaining marinade into the bag, zip, and massage the tasty marinade into the chicken. Let marinate in the refrigerator for at least 2 hours and up to 8 hours.
Preheat the grill to medium – high. Have a squirt bottle of water ready by the grill. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and grill until the skin becomes golden brown and crisp, about 2 to 3 minutes. Extinguish any flare-ups with the squirt bottle. Turn the chicken 90 degrees and cook another 2 to 3 minutes (this will give you those lovely grill marks.) Turn the chicken over and cook about 5 minutes more. Using grill tongs, transfer the chicken to the “off” side of the grill and turn the other side to high. Cover and let the chicken roast in the grill until cooked through and over, close the cover and continue grilling until just cooked through, about 20 to 30 minutes; an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F. Transfer to a cutting board, loosely tent with foil and let rest for 5 to 10 minutes before carving.
Cut the chicken in half along the breast bone, then cut between joint holding the leg to breast to quarter. Enjoy immediately.