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© Meredith Corporation. All rights reserved. Used with permission.
In a large stock pot or Dutch oven, combine the water, kosher salt, peppercorns, bay leaves, rosemary sprigs and garlic. Bring to a boil over high heat. Add chicken; stir. Reduce heat. Simmer, covered, for 30 minutes.
Transfer chicken and garlic to a platter; discard cooking liquid and seasonings. Cool slightly. Cover and refrigerate for 2 to 24 hours.
Heat oil in a small saucepan over low heat until warm. Add snipped rosemary and crushed red pepper to the warm oil; cook for 15 minutes. Transfer the cooked garlic bulb to a cutting board; cut in half horizontally to expose the garlic. Using your fingers, squeeze the garlic onto the cutting board. Using a fork, coarsely mash garlic. Add garlic and the dash salt to the oil mixture. Cook for 10 minutes, stirring occasionally. Remove from heat; stir in vinegar. Cool slightly. Stir in Parmesan and parsley.
Sprinkle chicken with 1/4 teaspoon each salt and pepper. Grill the chicken on the rack of an uncovered charcoal grill directly over medium coals for 10 to 12 minutes or until chicken is heated through and skin is browned, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover; grill as above.)
To serve, drizzle the grilled chicken with the spicy garlic oil.