BRICKED CITRUS CHICKEN Flattening chicken on the grill with heavy foil- wrapped bricks allows it to cook evenly and quickly. total time 45 minutes, plus marinating time • serves 4 INGREDIENTS 1 (4 lb.) Fresh Thyme fryer chicken, halved 1 cup Fresh Thyme extra virgin olive oil Juice of 2 oranges Juice of 2 lemons Juice of 2 limes 1 medium red onion, thinly sliced 2 Tbsp. Fresh Thyme fine sea salt 1 Tbsp. minced fresh garlic 1 Tbsp. dried rosemary 2 tsp. white ground pepper or black ground pepper Non-stick cooking spray 1 large foil pan 1 cup apple juice, beer, or water (if using charcoal grill) 2 (12-inch) metal or wooden skewers* INSTRUCTIONS 1. Cut ½-inch slashes into the drumsticks, thighs, and breast halves of chicken. Add the oil, juices, red onion, salt, garlic, rosemary, and pepper to a large bowl. Stir to combine. Add the chicken and toss to coat thoroughly. Refrigerate, covered, at least 3 hours or up to overnight. Reserve marinade. 2. Prepare a charcoal or gas grill for indirect cooking over medium heat. Coat grate with cooking spray. If using a charcoal grill, pour apple juice in foil pan and place on indirect side of grill under grate. Wrap two new bricks in foil (or use a large cast-iron skillet instead and skip the foil). 3. Thread one skewer through drumstick, thigh, and breast of each chicken half. Grill chicken halves skin sides down over direct heat, with a brick on top of each chicken half, 10 minutes or until skin is well-browned and grill marks form. Remove bricks and turn chicken halves over onto indirect side of grill. Place bricks back onto chicken and grill 10 minutes more. Remove bricks and grill 10 minutes or until skin is crispy and chicken is fully cooked (165°F in the breast, 175°F in the thigh). Transfer to a cutting board and let stand, covered, 10 minutes. 4. Meanwhile, in a large saucepan, bring reserved marinade to boiling over high heat. Brush chicken with marinade. Cut into pieces at joints. Serve immediately. *Note: Soak wooden skewers in water for 30 minutes before grilling. Each serving (with skin removed) contains: 334 calories, 15 g fat, 3 g saturated fat, 0 g trans fat, 152 mg cholesterol, 337 mg sodium, 1 g carbohydrate, 0 g fiber, 1 g sugar, 47 g protein. Daily values: 2% vitamin A, 11% vitamin C, 2% calcium, 10% iron. clucky day GET READY TO ENJOY TRULY SUCCULENT GRILLED CHICKEN. Poultry on the grill is infamous for being dry and bland. Well, not anymore. Master the art of delicious charbroiled chicken with smart techniques guaranteed to produce meals your family will love. These foolproof recipes use marinades, rubs, sauces, and even bricks to make sure both the white and dark meat grill to juicy, flavorful perfection. To keep the leg and breast from separating when turning, secure them with a skewer. It's Your #FreshThymeFinds Tight on time? Snag our Rotisserie Chickens that are already ready for dinner. | May/June 2017 33 32 Fresh Thyme Crave |