Mesquite Grilled Half Chicken Recipe
Lemon oregano-brined, herb-roasted potato & asparagus hash
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Brine the Chicken
In a large bowl, combine lemon juice, oregano, minced garlic, olive oil, salt, and black pepper. Add the halved chicken, ensuring it is well coated. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
- 3
Grill the Chicken
Remove the chicken from the brine and let excess liquid drip off. Place the chicken skin-side down on the grill. Cook for about 30-35 minutes, turning halfway through, until the internal temperature reaches 165°F (75°C).
- 4
Make the Potato & Asparagus Hash
While the chicken is grilling, in a large skillet over medium heat, add a little olive oil. Add the diced baby potatoes and cook for about 10 minutes until they start to soften. Add the asparagus and continue to cook for another 5-7 minutes until both are tender. Stir in chopped parsley and season with salt and pepper to taste.
- 5
Serve
Remove the chicken from the grill and let it rest for a few minutes before serving. Serve the grilled chicken alongside the potato and asparagus hash.
