Ingredients
1/4 cup chopped shallots
1 tablespoon chopped fresh rosemary
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
2 teaspoons low-sodium soy sauce
6 garlic cloves, minced
1 (4-pound) whole chicken
Cooking spray
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
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Preparation
Combine the first 11 ingredients in a 13 x 9-inch baking dish.
Remove and discard giblets and neck from chicken. Trim excess fat. With a sharp knife or kitchen shears, remove the wings at the first joint; discard wings. Split chicken in half lengthwise. Remove and discard skin; pierce entire surface of chicken with a fork. Place chicken in the dish, turning to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
Remove chicken from dish; discard marinade. Coat chicken with cooking spray; sprinkle chicken evenly with salt and pepper.
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 400°.
Wrap 2 bricks with aluminum foil. Place chicken, breast side down, on grill rack coated with cooking spray on unheated side. Place 1 prepared brick on each chicken half. Cover and grill 1 hour or until a thermometer inserted into the thickest part of the thigh registers 165°. Carefully remove hot bricks; remove chicken from grill. Let chicken stand 5 minutes. Carve chicken.
Cooking Light DT
