Girard's Giveaway ends Wednesday, September 7, 2011 at 8:00 PM EST. You can enter by commenting on this post or the previous post, Greek Grilled Chicken Salad, by following this blog, tweeting about the giveaway and by following me on Twitter.
I apologize for mis-communicating the contents of the prize package the prize package includes the four new Girard's salad dressings: Old Venice Italian Salad Dressing, Greek Feta Vinaigrette, White Balsamic Vinaigrette, and Light Champagne Dressing.
Let me show you this awesome Brick Chicken recipe I got from Girard's, I just loved it!
3/4 cup Girard's Old Venice Italian Dressing
2 fresh rosemary sprigs
Butterfly the fryer by removing the backbone with a pair of poultry shears.
Place the chicken in a shallow dish and loosen the skin around the chicken breast and tuck several small pieces of rosemary under the skin and pour 1/2 cup of the dressing over the chicken. Turn the chicken several times to coat well. Cover the dish with plastic wrap and refrigerate for one hour.
Cover a brick with foil, I didn't have a brick so I used a cast iron skillet covered in foil.
Pre-heat your grill to medium-high and make the grill grates are spray with non-stick cooking spray or coated with oil to prevent sticking. Place the chicken on the grill skin side down and place the brick (skillet) on top of the chicken and grill for 8 to 10 minutes. Turn the chicken and place it on the cooler side of the grill so you are cooking using indirect heat. Place the brick (skillet) on top of the chicken, lower the heat to medium and continue cooking until the temperature registers 165 degrees F at the thigh. Turn the chicken approximately every 10 minutes.
Allow the chicken to rest for about 5 minutes before carving. Serve with the remaining Old Venice Italian Dressing.
Hope you're have a sunny and dry Labor Day!