Robin Hood Chicken

Not sure how the dish got its name. But it is characterized by the rub mixture of herbs, olive oil, and lemon juice. The chicken has such a tangy flavor from the lemon juice, while the herbs are infused into the meat through indirect grilling techniques. This is so far one of my best chicken recipe that I collected from Cuisine at Home.

For the rub, combine and pulse in a processor:
1.2 cup olive oil
1/4 cup fresh lemon juice
3 Tbsp. each chopped fresh rosemary, parsley, and garlic
1 Tbsp. salt
1 Tbsp. black pepper

I use chicken quarters for this recipe because sometimes they can be on sale for pretty cheap. You can buy whole chickens and cut them yourself by cutting along both sides of the backbone and along the breastbone to separate the two halves.

Rinse chicken and dry with a paper towel. Rub the chicken pieces generously with the herb mixture and refrigerate for at least an hour.

Preheat half of your grill to medium high. Put the chicken on the unlit side of the grill and cover. Rotate the chicken every half an hour for even cooking. They are done when an instant thermometer reads 165 F. This will take a while, around 25 minutes per pound. After the chicken is done, let them rest for 15 minutes before serving.


This techniques is so gentle that even if you leave the chicken on there for longer, they still come out tender and moist. Indirect heat grilling is one of my favorite way to grill. Everything comes out so moist and induced with a smoky flavor from the amount of time they were on the grill. Direct grilling doesn't quite give you that affect that meat tends to dry out a lot faster over the flame.