Balsamic Glazed Chicken

Course : Grilling
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 pounds whole chicken
2 cloves garlic -- finely minced
4 tablespoons rosemary leaves -- chopped
2 teaspoon freshly ground black pepper
1 teaspoon sea salt
5 tablespoons extra virgin olive oil
2 ounces prosciutto rind -- or bacon
2 ounces parmigiano-reggiano cheese rind
2 medium red onions -- 1 inch thick slices
3/4 cup lambrusco or other dry red wine
1/2 cup balsamic vinegar

Preparation / Directions:

Rinse the chicken and pat dry. Remove the giblets and set aside. Combine the garlic, rosemary, black pepper, and sea salt and mix with 3 tablespoons olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the proscuitto and cheese rinds inside the cavity. Cover and refrigerate for 3 hours or overnight. Preheat oven to 475F. Place the onion slices and reserved giblets in the bottom of a small, heavy-bottomed roasting pan. Place the chicken on top of the onions, breast side up. Pour the wine over the chicken and rub all over with 1/4 cup of the vinegar. Roast in the oven for 1 hour and 10 minutes or until a skewer pushed into the thickest part of the thigh shows clear - not bloody - juices. Remove the pan from the oven and let the chicken rest for 5 minutes. Transfer the chicken to a carving platter. Degrease the pan juices. Combine the onions and giblets with the pan juices. Carve the chicken. Drizzle with the remaining 1/4 cup vinegar. Pass the giblet gravy separately.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Grilling Recipes