Tuscan Grilled Chicken with Garlic Mashed Potatoes
and Broccoli with Peppers at Carrabba's
TUSCAN GRILLED CHICKEN
Carrabba's Italian Grill Restaurant Recipe
1 chicken, about 5 pounds, cut into 2 wings, 2 thighs, 2 drumsticks, and 2 breast halves
2 teaspoons Grill Seasoning
3/4 cup Grill Baste
Prepare an outdoor grill for indirect cooking with medium heat. Season the chicken pieces with the grill seasoning. Let stand at room temperature while the grill heats.
Lightly oil the grill grate. Brush the chicken well with some of the grill baste. Place on the grill over a foil pan. Cook, with the grill closed as much as possible, turning and basting well with the grill baste every 10 minutes, until an instant read thermometer, inserted in the thickest part of a breast half reads 165 degrees, about 45 minutes.
Transfer the to to a carving board. Let stand for 5 minutes. Chop each breast in half to make 4 serving pieces and leave the other parts intact. Put the chicken on a serving platter and serve hot.
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
4 garlic cloves, chopped
1 tablespoon all purpose flour
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 1/2 tablespoons sugar
2 tablespoons fresh flat leaf parsley, finely chopped
To make Grill Baste: Melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 2 minutes. Add the garlic and cook until the onion is translucent, about 2 minutes.
Sprinkle in the flour, stir well, and cook without browning for 1 minute. Whisk in the oil, vinegar, lemon juice, mustard and sugar. Bring to a boil and reduce the heat to medium low. Add the parsley and cook, whisking often, until lightly thickened, about 5 minutes. Let cool. The baste will separate. Whisk well before using. (The grill baste can be make up to 1 week ahead, cooled, covered and refrigerated. Bring to room temperature before using.) Makes about 1 1/4 cups.
1/4 cup kosher salt
2 tablespoons freshly ground black pepper
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 1/2 teaspoons dry oregano
1/4 teaspoon crushed red pepper flakes
Mix all of the ingredients together in a small bowl. Transfer to an airtight container. (The seasoning can be stored in a cool, dark place indefinitely.)