Barcelona Chicken

Generally speaking, kinda okay.


  • 5 scallions, cut into 1" pieces
  • 1 lightly packed cup fresh basil
  • 3 large garlic cloves
  • 2 serrano chile peppers, seeded and chopped
  • 1/4 cup extra virgin olive oil
  • 2 tbl sherry vinegar
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4-5 lb whole chicken or parts, 2 breasts, whole legs and wings


Process all ingredients except the chicken in a blender or food processor until smooth: 1 to 2 minutes. Bag-marinade sectioned chicken in the refridgerator for at least 4-6 and as many as 12 hours. Grill chicken skin-side down over indirect medium heat until fully cooked: breast and wings will be done first (~30 mins) the leg pieces next (~40 minutes). Webber suggests moving the pieces over direct heat for their last 10 minutes to brown the chicken fully.