Grilled Garlic & Herb Chicken
- 1 1/2 Tbsp extra virgin olive oil
- 1 tsp garlic, minced
- 1 tsp fresh rosemary, minced
- 1 tsp fresh thyme, minced
- 1 whole chicken, quartered
- extra virgin olive oil
- salt & pepper
- smoked paprika (optional)
Preheat grill to 425 degrees Fahrenheit. Combine oil, garlic, rosemary, and thyme in a small bowl and set aside. Rinse and pat the chicken dry after quartering. Cover lightly with olive oil and season with salt, pepper, and smoked paprika, if using.
Once grill reaches temperature, clean grates with a wire brush. Add chicken, skin-side down and cover. Once internal temperature reaches 140 degrees Fahrenheit, turn chicken skin-side up and brush herb mixture over the skin. Cover the grill and cook until white meat reaches an internal temperature of 160 degrees and dark meat reaches an internal temperature of 170 degrees.
Remove chicken from grill and cover with tin foil. Rest for 10 - 15 minutes before serving.