The chicken was moist and tasty, but I wasn't surprised. One of the first preparations I ever learned for grilling chicken was using Italian dressing as a marinade. When I tasted how great this White Balsamic Vinaigrette was, I just KNEW I had to try it as a marinade.
The pasta was penne with a simple cream sauce with roasted red pepper and basil and it was just as good as the chicken. I'll post the recipe for the pasta on Thursday but it went really well with this dish.
Fire Roasted White Balsamic Chicken
- 4.5 lb chicken, butterflied* and wings tucked back
- 1 cup Girard's White Balsamic Vinaigrette
- 1 tsp Kosher salt
- 1 tsp fresh thyme
- 1/2 tsp pepper
- 1/2 cup chicken stock
- Place the butterflied chicken in a 1 gallon sized Glad™ Zipper Bag, pour in the vinaigrette, seal and make sure the vinaigrette gets all over the chicken. Let marinate in the refrigerator or 4 hours. Flip it every now and then.
- Remove the chicken from the marinade. Season the front and back with the salt, thyme and black pepper. Place in a stoneware pie pan or roasting pan with the chicken stock.
- Preheat a charcoal grill to 350f set up for direct heat.
- Place the chicken on the grill and cook until the chicken reaches an internal temp of 155-160f in the breast and 175-180f in the thighs. This should take about one hour.
- Remove, allow to rest for 5-10 minutes.
- Absolutely make sure to use a butterflied or "spatchcocked" chicken for this. It lies flat and cooks evenly this way.