Chicken with Warm Garlic, Mint, and Balsamic Vinaigrette
Rosemary is always a wonderful herb with chicken. These whole birds are sprinkled with chopped fresh rosemary leaves, and the stems are stuffed inside. The indirect grilling method assures the birds will cook all the way through before the outside becomes too dry. The rosemary-scented chicken becomes part of a salad dressed with garlic, mint, and balsamic vinaigrette.
Ingredients
- Whole Chickens - 2
- Garlic Clove - 1, chopped
- Salt and coarsely ground black pepper
- Fresh Rosemary - 2 stems
- Low-sodium soy sauce - 1 tablespoon
- Warm Garlic, Mint, and Balsamic Vinaigrette
- Chicken Stock - 1 cup
- Olive Oil - 1 tablespoon
- Garlic - 1/2 tablespoon, minced
- Balsamic Vinegar - 1/4 cup
- Ripe Tomatoes - 1 medium, peeled, seeded, and diced
- Fresh mint leaves - 3 tablespoons, minced
- Mixed salad greens - 4 cups (arugula, leeks, radicchio)
- Fried shoestring potatoes - 4 cups
- Fresh Parsley - 1 tablespoon, chopped
- Salt and coarsely ground black pepper
Instructions
To prepare the chicken: Light a large quantity of charcoal briquettes in a large, covered charcoal grill and let the coals burn until they are covered with light ash. Prepare for indirect cooking by forming the coals into a circle around the perimeter of the grill. Place the cooking grill on top.
Rinse the chickens and pat dry. Rub the inside and outside of the chickens with chopped garlic. Season with salt and pepper. Lightly rub the outside of the chickens with soy sauce. Strip the leaves from the rosemary stems; set the stems aside and chop the leaves. Sprinkle fresh rosemary over the chickens. Cut the rosemary stems in half and place in each chicken cavity. Place the chickens in the center of the cooking grate and cover, leaving the ventilation holes open. Cook 45 to 60 minutes, until the juices run clear. Remove the chickens from the grill and let rest 5 minutes before serving.
