Grilled Chicken with Savory

24 May

I love to buy chickens from Lily’s at the Goleta and Santa Barbara’s farmer’s markets because they are delicious, local, and free-range. This recipe comes to us from “The Herb Farm Cookbook” by Jerry Traunfeld– a great resource when cooking with herbs.


  • 2 Tablespoons Dijon mustard
  • 1/4 fresh savory (or rosemary, sage, marjoram, oregano, or thyme)
  • 1/4 cup lemon juice
  • 1 Tablespoon dark brown sugar
  • 3 Tablespoons extra virgin olive oil
  • 4 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 chicken (3 1/2 – 4 lbs) cut into 8 serving pieces without the back


  1. Marinade. In a large mixing bowl, stir together the mustard, chopped savory, lemon juice, brown sugar, olive oil, garlic, salt, and pepper. Toss the chicken pieces in this marinade until thoroughly coasted. Refrigerate covered for 1 to 2 hours.
  2. Grilling the chicken.  Start a medium-hot fire in a charcoal grill or preheat a gas grill to medium. If you are using a charcoal kettle grill, when the coals are ashed over and glowing, put the grill in rack position, and quickly arrange the chicken on the rack. Cover. If using a gas grill, arrange the chicken on the grill when it is preheated and cover. Tend the chicken carefully, lifting the lid and checking it every 3 to 5 minutes. Move the chicken away from hot spots as they become apparent and don’t let it blacken. Cook the chicken covered for 10 to 15 minutes on each side. The breast will be done first–remove them from the grill when they feel firm to the touch and when no pink is visible when you cut into the thickest part with a paring knife. Continue to cook the legs and wings until they are cooked through. The flesh at the base of the drumsticks will shrink to expose the bone, and when you poke the thigh with a fork, the juices that run out will be clear.

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