Middle East Grilled Herb Chicken
1/2 cup finely chopped fresh Italian parsley
1/2 cup finely chopped fresh fennel tops
1/2 cup finely chopped green onions
1 8 ounce carton plain nonfat yogurt
salt and pepper
1 3 pound chicken, butterflied (see note)
1 teaspoon olive oil
Combine parsley, fennel, onions, yogurt, and salt and pepper to taste in a glass
bowl. Remove excess fat from chicken. Pat dry.
Place fingers between the skin and meat of the chicken to
separate and make space for herb mixture. Place herb mixture under chicken skin,
pushing it in gently under skin until all parts of meat are covered. Massage the
chicken to evenly distribute herb mixture under the skin. Let sit at least 30
minutes or overnight in the refrigerator. Brush skin lightly with olive oil
before grilling.
Place the chicken, skin side up, in center of the cooking
grate and grill for 45 to 55 minutes or until the juices run clear and the skin
is crisp. It is not necessary to turn over. Remove chicken skin before eating,
if desired.
Note: To butterfly whole chicken, take poultry shears or a sharp knife and split
the bird lengthwise along one side of the backbone. With the skin side up, pull
the body open, pressing firmly until the bones begin to crack and the bird lies
reasonably flat.
