Arabian Nights Grilled Herbed Chicken

==Description==
This recipe yields 4 servings.
* Wine recommendation: a full-bodied zinfandel with plum, cherry, and black pepper notes makes a great match for the fennel in the moist chicken.
* Beer recommendation: a traditional marzen beer will have the light body and spicy profile to match this refreshingly herbaceous chicken.
==Ingredients==
* ½ cup finely-chopped flat leaf parsley
* ½ cup finely-chopped fresh fennel tops (or 2 tsp dried fennel seed)
* ½ cup finely-chopped green onions
* 1 carton non-fat plain yoghurt - (8 oz)
* salt to taste
* freshly-ground black pepper to taste
* 1 chicken - (about 3 lbs) butterflied
* 1 tsp olive oil
==Directions==
# Combine parsley, fennel, onions, yogurt, in a glass bowl.
# Season with salt and pepper to taste.
# Cover and chill until ready to use.
# Remove excess fat from chicken.
# Rinse and pat dry.
# To butterfly chicken, use poultry shears or a sharp knife to split the bird lengthwise along one side of the backbone.
# With the breast side up, pull the body open, pressing down firmly on the breast until the rib bones crack and the bird lies reasonably flat.
# Place fingers between the skin and meat of the chicken to separate and make space for the herb mixture.
# Place herb mixture under chicken skin, pushing it in gently under skin until all parts of meat are covered.
# Massage the chicken to evenly distribute herb mixture under the skin.
# Let sit at least 30 minutes or overnight in the refrigerator.
# Brush chicken skin lightly with oil; season with salt and pepper to taste.
# Place breast side up in center of cooking grate and grill for 45 to 55 minutes or until the juices run clear and the skin is crisp.
# It is not necessary to turn chicken.
Category:Saudi Arabian Meat Dishes
Category:Fennel Recipes
Category:Yogurt Recipes
Category:Chicken Recipes
Category:Fennel seed Recipes
Category:Italian parsley Recipes
Category:Green onion Recipes