Whole Grilled Chicken with Mediterranean Marinade and Olive-y Bread Salad


2 lemons, scrubbed
1 cup (approximately) flat-leaf parsley leaves (some stems are okay)
10 (approximately) basil leaves
2 garlic cloves
1/4 cup olive oil
1 3- to 4-pound butterflied free-range chicken
Kosher or sea salt
Freshly ground black pepper
Olive-y Bread Salad (see accompanying recipe)


Remove zest from lemons (reserve lemons) and place into the bowl of a food processor. Add parsley, basil, and garlic, and pulse to combine. With the motor running, add olive oil. Place the bird in a large freezer bag or shallow bowl. Add marinade and coat chicken thoroughly. Cover and refrigerate 12 to 24 hours.

Heat your grill to medium-high. Place chicken on grill, skin side down. Season with salt and pepper. Cover the grill with the lid and let cook 15 minutes. Turn chicken, and season with salt and pepper. Cover the grill again and cook 15 minutes, or until fully cooked through. Squeeze the juice of ½ reserved lemon. Serve with Olive-y Bread Salad (recipe below).

Olive-y Bread Salad


Toasted bread
Chopped tomatoes, cucumbers, and olives
5 to 6 cups day-old crusty peasant-style bread (ciabatta works well), cut into 1-inch cubes
1 garlic clove, minced
1/2 cup pitted olives, roughly chopped (your favorite variety, or a mix)
1 pound tomatoes, cut into 1/2-inch cubes (your favorite variety)
1/2 English cucumber, cut into 1/2-inch cubes
1 small red onion, finely diced
1/2 cup extra-virgin olive oil
2 tablespoons balsamic or red-wine vinegar
10 fresh basil leaves, shredded
Kosher or sea salt
Freshly ground black pepper


In a serving bowl, combine ingredients thoroughly. Season to taste with salt and pepper.

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