Lunch / Dinner
Robin Hood Chicken
Who knows how this recipe for Robin Hood Chicken got its name, but the Merry Men of Nottingham probably loved eating it! And there’s definitely an art to grilling chicken. The secret to tender, juicy meat is using a special rub-in marinade. Full of rosemary, garlic, and lemon juice, this fragrant marinade sings with flavor. But you want to thoroughly work the rub mixture into the chicken, then let it marinate in the refrigerator at least one hour, or as long as overnight, before grilling. The citrus not only enhances the flavor of the chicken, it also tenderizes the flesh and helps the skin get crispy once it hits the grill.
You can prepare the chicken with the marinade up to 12 hours ahead — it’s actually better that way. And trim excess fat from the chicken to avoid flare-ups.
Prepare grill for indirect grilling, heating one side to medium-high heat, and keeping the other side unlit.
Combine oil, lemon juice, rosemary, parsley, garlic, salt, and pepper.
Halve each chicken by cutting along both sides of the backbones. Remove and discard backbones. Cut along one side of the breastbones to separate the halves; rinse thoroughly, and dry with paper towels.
Rub chicken with oil mixture; let stand in the refrigerator at least 1 hour.
Grill chicken, covered, over indirect heat, breast sides up, until a thermometer inserted in the thickest part, but not touching bone, registers 165°, about 25 minutes per pound, rotating halves every 30 minutes for even cooking. Transfer chicken to a platter, and let it rest 15 minutes before serving.
To keep the halves compact, make a slit in the skin on the breast, then tuck the leg through it.
Coat chicken thoroughly with the oil mixture. Refrigerate chicken while it marinates.
Grill chicken over indirect heat. Rotate it every 30 minutes and baste with marinade.
Per 1/4 chicken
% Daily Value*
Total Fat 43g 66%
Saturated Fat 12g 60%
Cholesterol 189mg 63%
Sodium 657mg 27%
Carbs 0g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.