Five Herb Grilled Chicken with Green Aioli

Five Herb Grilled Chicken with Green Aioli

Basil, parsley, chives, thyme, and rosemary make for a bright, beautifully summery marinade and sauce.

Ingredients :

• 3 (3 1/2- to 4-pound) chickens, quartered
• 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
• 1 tablespoon 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

1. Using a sharp knife, score each piece of chicken 2 or 3 times through the skin. Transfer the chicken to a large bowl.
2. In a food processor, combine the parsley, basil, chives, jalapeño, thyme, rosemary, garlic, and salt; pulse until the herbs are finely chopped. With the machine on, add the 1 cup of olive oil in a steady stream.
3. 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.
4. 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°F, about 35 minutes. Serve the chicken with the green aioli and grilled bread.