Featured Varietal: Sonoma Coast Chardonnay
Lemon Brick Chicken with Olive Tapenade
Enjoy the Chardonnay’s bright citrus notes highlighted by the lemon in the chicken’s marinade.
Ingredients
1 (5-6 lb) whole chicken
1/4 cup olive oil, plus more for brushing grates
1 lemon, juiced
1 tsp. chopped oregano
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Tapenade Ingredients:
1 cup pitted Castelvetrano olives, roughly chopped
1 1/2 cups pitted kalamata olives, roughly chopped
1/2 cup olive oil
1/4 cup chopped fresh parsley
1/2 lemon, juiced
1 T. drained capers, chopped
2 cloves garlic, grated
Cooking Instructions
Prep time: 15 minutes, Cook time: 35 minutes
Serves: 4-6
- For chicken: On a cutting board, pat chicken dry with paper towels. Using a sharp knife or kitchen shears, cut down both sides of the backbone to remove. Place chicken breast-side-up on the cutting board. Firmly press on the chicken breast to crack the breastbone and flatten the rib cage. Transfer chicken to a rimmed baking sheet. There may be some silver skin that needs to be removed with a sharp filet or boning knife. That will help with texture when it is done.
- In a small bowl, whisk oil, lemon juice, oregano, salt and pepper together until combined. Massage lemon mixture into chicken to cover completely. Marinate at room temperature for 30 minutes, or cover with plastic wrap and refrigerate for 4 hours or overnight. Brush excess marinade off chicken.
- Heat grill to low heat and brush the grates with oil. Wrap a brick with two layers of heavy-duty aluminum foil. Place chicken skin-side-down on grill, and top with prepared brick. Grill the chicken, until golden brown, about 10-15 minutes. Flip chicken over and remove brick. Continue to cook until golden-brown, about 15-20 minutes, or until meat thermometer reads 165°F. Transfer the chicken to a plate and let rest for 10 minute before carving.
- For tapenade: Meanwhile, in a small bowl, combine olives, oil, parsley, lemon juice, capers and garlic. Serve tapenade with chicken, and enjoy.
