Recipes Dinner Poultry Dishes Chicken Main Course Five-Herb Grilled Chicken with Green Aioli 5.0 (5,905) Add your rating & review A fresh herb pesto does double-duty in the chicken marinade and in the sauce. Slideshow: F&W Staff Favorite Grilled Chicken Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on August 27, 2015 Rate PRINT Share Total Time: 1 hr Yield: 10 to 12 Ingredients Three 3 1/2- to 4-pound chickens, quartered (see Note) 1/2 cup packed flat-leaf parsley leaves 1/2 cup packed basil leaves 1/2 cup snipped chives 2 tablespoons minced jalapeño 1 tablespoon minced thyme 1 tablespoon minced rosemary 1 tablespoon minced garlic Kosher salt 1 cup extra-virgin olive oil, plus more for the grill 1 cup mayonnaise 1 1/2 tablespoons fresh lemon juice Grilled bread, for serving Directions Using a sharp knife, score each piece of chicken 2 or 3 times through the skin. Transfer the chicken to a large bowl. In a food processor, combine the parsley, basil, chives, jalapeño, thyme, rosemary, garlic and 1 tablespoon of salt; pulse until the herbs are finely chopped. With the machine on, add the 1 cup of olive oil in a steady stream. Pour all but 1/2 cup of the marinade over the chicken and turn to coat; rub the marinade into the gashes. Refrigerate the chicken for at least 4 hours or overnight. Add the mayonnaise and lemon juice to the remaining marinade in the processor and pulse until bright green. Scrape the green aioli into a small bowl and refrigerate. Light a grill and oil the grates. Grill the chicken over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the inner thighs registers 168°, about 35 minutes. Serve the chicken with the green aioli and grilled bread. Notes Variation: Preheat the broiler and set a rack in the lower third of the oven. Arrange the chicken skin side up on a sturdy rimmed baking sheet and broil for about 40 minutes, turning occasionally. You can use 4 pounds skinless, boneless chicken breasts instead. Pound them lightly before marinating and grill over high heat for about 12 minutes. Suggested Pairing Lemony southern-French white, like a Picpoul de Pinet. Originally appeared: June 2013 Rate It Print