Mesquite Grilled Half Chicken Recipe
lemon oregano brined, herb-roasted potato & asparagus hash
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Ingredients
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Brined Chicken and Side Dish
Method
Preparation and Cooking
- 1
Brining the Chicken
In a large bowl, combine water, lemon juice, dried oregano, minced garlic, salt, and black pepper. Stir until the salt dissolves. Submerge the halved chicken in the brine, cover, and refrigerate for at least 2 hours or up to overnight.
- 2
Preparing the Hash
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add cubed potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften. Add asparagus and continue to cook for another 5 minutes, until both are tender. Stir in fresh oregano, season with salt and pepper, and set aside.
- 3
Grilling the Chicken
Preheat the grill to medium-high heat. Remove the chicken from the brine and pat dry with paper towels. Brush the chicken with the remaining olive oil and season with additional salt and pepper if desired. Place the chicken skin-side down on the grill and cook for about 30-35 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C).
- 4
Serving
Remove the chicken from the grill and let it rest for 5 minutes. Serve the grilled chicken alongside the herb-roasted potato and asparagus hash.
