• Cut the back bone, remove the ribs and breast bone from the chicken (use a sharp knife or poultry shears). Discard the bones and set the chicken aside. • In a food processor, add the parsley and garlic and pulse until roughly chopped. Add the lemon zest, lemon juice, olive oil, honey, salt and pepper and pulse until combined. • Rub the marinade all over the chicken and under the skin. Allow to marinate for1- 3 hours before grilling. • Preheat grill to medium heat or prepare your charcoal grill. • Place the chicken, skin down, on the grill and leave for 6-10 minutes. Turn the chicken a quarter turn and cook for another 4-8 minutes. (If you are using a charcoal grill you will need to place chicken on indirect heat to keep the chicken from burning). Flip the chicken over and repeat until chicken is fully cooked through and moist, about 1 hour and 20 minutes). Remove from the grill and allow to rest for 6-8 minutes before serving.

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