1 free range chicken, cut into 8 pieces, you can have your butcher do this
1/3 cup Dijon mustard
1 bunch finely cut fresh sage leaves, stems removed
3 cloves garlic, chopped fine
juice from 2 limes
zest from 2 limes
2 tsp chili flakes
1/2 cup olive oil
1/4 cup light Karo syrup
Mix all ingredients together and let marinate over night.
Remove from marinade and grill.
The most difficult part is getting all of the meat finished at the same time.
I do it by setting up the grill with different temperatures.
On a charcoal grill I accomplish this by banking the bulk of the hot coals
to one side of the grill. This gives me a hot side and a warm side.
On a gas grill I put one burner on high and other burners turned lower.
When putting the chicken on the grill. I put the larger pieces closer (not direct over)
to higher temperature and the smaller pieces as far from the high temperature as possible.
After about 15 minutes it will be time to check the chicken for turning.
As chicken cooks it becomes firmer. You want to look for good brown color
and firmer meat on the bottom side of the chicken. Once you have this you
want to turn the chicken over. Turn it over and rotate the pieces so that the top side
closest to you is now the bottom side farthest from you. This way you get even heat on
each piece of chicken. Expect about 45 minutes to get through the whole grilling time
until the internal temperature reaches 165 degrees F. (74 degrees C.) When the
chicken is finished let rest for 5 minutes.
Serve this with grilled broccolini that has been blanched for 1 minute than shocked in ice water.
Let drain, pat dry and marinate in a little olive oil, chili flakes, grated garlic, salt and pepper.
As soon as the chicken gets off the grill put the broccolini on it. Putting it over the hotter part of the grill.