I am not one for cooking gadgets or silly pans, I am sort of a traditionalist when it comes to cooking equipment and believe you can create delicious food with simple cooking techniques. However, I bought this grill pan for my dad a few years ago, and he never used it, so he brought it back to me and I thought I would give it a whirl. Turns out, I cooked one of the most delicious and easy Wine & Herb Infused Grilled Chickens in my life and I thought I would share the recipe with you.
For starters, you don’t need this fancy pan to duplicate the recipe. You can use a soup can, cut-off soda can or any metal (grill proof) cup to infuse your chicken. Also, you can prepare this recipe on any type of grill, just make sure that directly underneath the chicken, has no heat, you only want heat on the sides of the grill.
The wine and herbs in the cup or can, act like a portable steamer that infuses the chicken like a miniature sauna. The chicken becomes plump and juicy with a hint of herbaceous flavor. This is one of the best tasting chickens I’ve ever had.
I prepared some simple grilled potatoes along with the chicken, which make for a tasty side dish. This is definitely a Social Sunday meal, your friends will not forget!
3 pound whole chicken, organic preferably
6 fresh basil leaves
3 sprigs fresh dill
1 cup white wine
3 tablespoons butter, room temperature
12 new potatoes or other non-starchy potatoes
1. Heat grill to 400 degrees with one section with no heat. Pour wine into the center of your pan, or cup and place 3 basil leaves and 1 sprig of dill in center.
2. Brush chicken with butter on all sides. Sprinkle chicken heavily with salt and pepper. Place chicken over cup of wine and herbs, legs facing down. Set chicken on the grill over the no-heat area. Grill chicken for about 1 hour, or until the thermometer reads 165 degrees.
3. Half way through grilling, cut potatoes in half and place them in a microwave safe bowl with 1/2 cup water. Cover bowl with plastic wrap and microwave for 8 minutes. Remove potatoes from microwave and drain water. Drizzle potatoes with 2 tablespoons olive oil and sprinkle with salt and pepper. Place potatoes in pan around chicken on grill, or directly on grill. Grill for 15 minutes, or until fork tender and golden brown.
4. When chicken is finished cooking, place on cutting board and tent with foil. Let chicken rest for 10 minutes, chop remaining herbs. Remove chicken off can and place in a serving dish, along with potatoes. Squeeze juice lemon over chicken and potatoes, sprinkle with fresh herbs. Enjoy!