Grilled Wine-and-Herb-Marinated Chicken with Asparagus

Updated at: Thu, 17 Aug 2023 10:37:18 GMT

Step 1

1. Process wine, 1h tablespoons oil, lemon juice, parsley, thyme, sugar, garlic, and pepper in blender until emulsified, about 40 seconds. Reserve 2 tablespoons marinade. Add salt to remaining mixture in blender and process to dissolve, about 20 seconds.

Step 2

2. Poke holes all over chicken with skewver. Place chicken in large zipper-lock bag, pour in salted marinade, seal bag, and turn to coat. Set bag in baking dish, with chicken skin side down, and refrigerate for 2 to 3 hours.

Step 3

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn secondary burner(s) to low and primary burner to medium. (Adjust pri- mary burner as needed to maintain grill tem- perature between 350 and 375 degrees.) Remove chicken from marinade and pat dry with paper towels; discard used marinade. Clean and oil cooking grate. Place chicken, skin side down, over cooler side of grill (over secondary burner(s) if using gas), with legs closest to hotter side of grill. Cover and cook until chicken is well browned and thigh meat registers 150 degrees, 20 to 30 minutes. Brush chicken with 1 tablespoon reserved marinade. Flip chicken, slide to hotter side of grill (over primary burner if using gas), and brush with remaining tablespoon reserved marinade. Cook, covered, until thighs register 175 degrees, 10 to 15 minutes longer. Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. 6. While chicken rests, toss asparagus with maining 1 tablespoon oil in large bowl. Place asparagus on hotter side of grill (over primary burner if using gas) and cook until tender and spotty brown, 3 to minutes, turning as needed. Transfer asparagus to platter with chicken. Serve.

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