Grilled Lemon-Coriander Chicken

Ingredients for Grilled Lemon-Coriander Chicken

• 3/4 cup loosely packed fresh coriander sprigs

• 1/4 cup olive oil

• 2 shallots, chopped (60g )

• 1 large garlic clove, chopped

• 1 teaspoon finely grated fresh lemon <"">zest<

• 2 teaspoons fresh lemon juice

• 1 fresh serrano chilli, minced, including seeds

• 1 teaspoon ground coriander

• 1 teaspoon sugar

• 3/4 teaspoons salt

• 1 (3- to 3 1/2-lb) chicken, rinsed and patted dry

• 1/4 teaspoons black pepper

• 1 tablespoon unsalted butter, melted and cooled

• kitchen string

• a large chimney starter (if using charcoal)

• an instant-read thermometer

How to make Grilled Lemon-Coriander Chicken

Purée coriander, oil, shallots, garlic, lemon zest and juice, chilli, coriander, sugar, and 1/2 teaspoons salt in a food processor until it forms a paste. Leave any fat in opening of chicken cavity and sprinkle cavity with pepper and remaining 1/4 teaspoons salt. Starting at cavity end, gently slide an index finger between skin and flesh of breast and legs to loosen skin (be careful not to tear skin). Using a small spoon, slide coriander purée under skin over breast and drumsticks, using your finger on outside of skin to push purée out of spoon and distribute evenly. Tie legs together with kitchen string and tuck wing tips under. Brush outside of chicken all over with butter.

Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "<"">Grilling Procedure< >."

To cook chicken using a charcoal grill: Lightly oil grill rack, then put chicken on rack with no coals directly underneath and cook, covered with lid, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 77°C, 40 to 50 minutes. (Add more briquettes during grilling if necessary to maintain heat.) Transfer chicken to a platter and let stand 15 minutes.

To cook chicken using a gas grill: Lightly oil grill rack, then put chicken above shut-off burner. Grill, covered with lid, turning chicken 180 degrees halfway through cooking if using a 2-burner grill, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 77°C, 35 to 45 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.