Grilled Herb and Garlic Chicken

Grilled Herb and Garlic ChickenEveryone loves a simple chicken recipe.  I know I do.  Well I’ve got a great chicken recipe that uses ingredients you probably have laying around your kitchen.  This recipe is one of my go-to recipes when I have chicken and want something quick but looks like you spent all day cooking.  This is a great recipe to use up those leftover herbs and onion pieces too.  I know the name doesn’t sound very Japanese but it’s actually a recipe from a favorite Italian restaurant hubby and I used to frequent when we first started dating in Japan.  We were so happy when we discovered this little Italian gem in our neighborhood we had dinner there at least twice a week.  We both love Italian food almost as much as Japanese food.

Like most neighborhood restaurants in Japan this restaurant was very small, only about eight small tables.  The Owner was a young Japanese guy in his late twenties who went to Italy to learn to cook right after high school then returned to his hometown near Yokohama to open his small restaurant.  Unfortunately the restaurant closed about eight years ago but I will never forget his popular chicken dish.  I would order the chicken probably every other time I was there.  It was just simple, comfort food with a hint of garlic, white wine and herbs, some of my favorite ingredients.  One of the last times I visited the restaurant, about ten years ago right before we moved to Seattle, I asked the owner what was in his famous chicken dish.  I could figure out most of the ingredients but the one thing I didn’t guess was the grated onion.  It really gives the chicken such great flavor and I recreated the recipe as soon as we returned to the United States.  It has been a favorite of ours ever since.

I know this will be a popular chicken dish with your family as well and it is even fancy enough to serve as a main dish at a dinner party.  Everyone will think you were cooking all day!  I love serving this with Japanese rice or roasted potatoes and a green vegetable on the side.

Grilled Herb and Garlic Chicken ingredientsIngredients:  2-3 servings

4 Boneless or Bone-in Chicken Thighs, Drumsticks or Breasts (you can use any chicken pieces you prefer) with the skin on

1 Tablespoon Extra Virgin Olive Oil

Optional:  a few sprigs of herbs for plating

Marinade Ingredients:

1/2 Yellow Onion, peeled & finely grated

4 cloves of Garlic, roughly chopped

3/4 cup White Wine

1 Tablespoon fresh Thyme

1 Tablespoon fresh Rosemary, finely chopped

1 1/2 teaspoon Sea Salt

Preparation:

Whisk the ingredients for the Marinade in a small bowl and set aside.

Place chicken in a medium bowl.  Pour the Marinade over the chicken.  Cover, and marinate 20 to 30 minutes in the refrigerator.

Grilled Herb and Garlic Chicken marinating

Preheat the broiler (with rack in the center of oven) or grill.

Discard marinade and pat chicken pieces with a paper towel to remove excess marinade.  Place chicken on a large baking sheet lined with foil or parchment paper (skin side up) and drizzle with the olive oil.  Cook under the broiler (or on the grill) approximately 10-15 minutes on each side, or until exterior is nicely charred and juices run clear.

Remove chicken from the oven or grill and let rest for 10 minutes before serving.

Grilled Herb and Garlic Chicken
Serves: 2-3
 
Ingredients
  • 4 Boneless or Bone-in Chicken Thighs, Drumsticks or Breasts (you can use any chicken pieces you prefer) with the skin on
  • 1 Tablespoon Extra Virgin Olive Oil
  • Optional: a few sprigs of herbs for plating
  • Marinade Ingredients:
  • ½ Yellow Onion, peeled & finely grated
  • 4 cloves of Garlic, roughly chopped
  • ¾ cup White Wine
  • 1 Tablespoon fresh Thyme
  • 1 Tablespoon fresh Rosemary, finely chopped
  • 1½ teaspoon Sea Salt
Instructions
  1. Whisk the ingredients for the Marinade in a small bowl and set aside.
  2. Place chicken in a medium bowl. Pour the Marinade over the chicken. Cover, and marinate 20 to 30 minutes in the refrigerator.
  3. Preheat the broiler (with rack in the center of oven) or grill.
  4. Discard marinade and pat chicken pieces with a paper towel to remove excess marinade. Place chicken on a large baking sheet lined with foil or parchment paper (skin side up) and drizzle with the olive oil. Cook under the broiler (or on the grill) approximately 10-15 minutes on each side, or until exterior is nicely charred and juices run clear.
  5. Remove chicken from the oven or grill and let rest for 10 minutes before serving.

 

Comments

  1. Simple is often the most delicious, perfect for a quick Sunday roast.

  2. Stacey Fujimura says:

    The crispy skin on your chicken looks so good! Thanks for this easy, simple but delicious recipe!

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