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Arabian Nights Grilled Herbed Chicken

The yogurt and fresh herbs make this chicken so moist, flavorful, and low-fat, you'll make this recipe often! In a hurry? Have your butcher butterfly the chicken for you.

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/2 cup 20g / 0.7ozFinely-chopped flat leaf parsley
1/2 cup 73g / 2.6ozFinely-chopped fresh fennel tops = (or 2 tspns dried fennel seed)
1/2 cup 31g / 1.1ozFinely-chopped green onions
1 packet  Nonfat plain yogurt - (8 oz)
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Chicken - (abt 3 lbs) - butterflied
1 teaspoon 5mlOlive oil

Recipe Instructions

Combine parsley, fennel, onions, yogurt, in a glass bowl. Season with salt and pepper to taste. Cover and chill until ready to use.

Remove excess fat from chicken. Rinse and pat dry. To butterfly chicken, use poultry shears or a sharp knife to split the bird lengthwise along one side of the backbone. With the breast side up, pull the body open, pressing down firmly on the breast until the rib bones crack and the bird lays reasonably flat.

Place fingers between the skin and meat of the chicken to separate and make space for the herb mixture. Place herb mixture under chicken skin, pushing it in gently under skin until all parts of meat are covered. Massage the chicken to evenly distribute herb mixture under the skin. Let sit at least 30 minutes or overnight in the refrigerator.

Brush chicken skin lightly with oil; season with salt and pepper to taste. Place breast side up in center of cooking grate and grill for 45 to 55 minutes or until the juices run clear and the skin is crisp. It is not necessary to turn chicken.


Wine Recommendation: A full-bodied Zinfandel with plum, cherry, and black pepper notes makes a great match for the fennel in the moist chicken.

Beer Recommendation: A traditional Märzen beer will have the light body and spicy profile to match this refreshingly herbaceous chicken.

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