Julio's Delicatessen

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Parsley, sage, rosemary, and thyme – get it? Of course you do.  I was tempted to give this a better name before posting, but that’s how I learned it so I figured I’d just leave it.  This has become my go-to chicken-on-the-grill recipe.  It really is the best grilled chicken I’ve ever had – a fact entirely attributable to the Grilldome rather than to my cooking skills. 

Adapted from the Big Green Egg website

• 4 bone-in, skin-on chicken breasts
• Olive oil
• 1 Tb minced parsley
• 1 Tb minced sage
• 1 Tb minced rosemary
• 1 Tb minced thume
• Salt and pepper

If you’re planning a day or two in advance, place the chicken on a platter – skin side up – uncovered in the fridge.  This is a Thomas Keller trick.  It dries out the chicken skin, ensuring it will be crisp when you cook it.  This works equally well when cooking a whole chicken.  (Speaking of whole chicken, this recipe works equally well with a whole chicken instead of the four breasts.  Remove the backbone using kitchen shears.  Spread the chicken on your cutting board, then cut into quarters.)

Prep – rub chicken on all sides with oil, then with the herbs and spices.  Put in fridge until ~45 minutes before you’re ready to cook, up to a day in advance.

1:30 before mealtime – Remove from fridge and place on counter

50 minutes before mealtime – Put on grill skin side down (ideally a grilldome with lump charcoal and a single chunk of fruit wood) set to direct cooking at 350 degrees.

30 minutes before mealtime – After the skin side is brown (15 – 20 minutes), flip chicken.  Continue cooking until the temperature is exactly 160 degrees.  Remove from heat, place on a platter, and cover tightly with foil.  Rest for 10 – 20 minutes.

Mealtime – remove foil and serve.