Serves: 4
Ingredients
2 free-range chickens, 3 1/2 to 4 pounds each, halved
2 tablespoons olive oil
2 cloves garlic, minced
4 teaspoons Dijon mustard
1/4 cup chipotle chili powder
Kosher salt and freshly ground black pepper
Roasted Squash Salad (recipe below)
1 lemon, cut into 4 wedges
2 free-range chickens, 3 1/2 to 4 pounds each, halved
2 tablespoons olive oil
2 cloves garlic, minced
4 teaspoons Dijon mustard
1/4 cup chipotle chili powder
Kosher salt and freshly ground black pepper
Roasted Squash Salad (recipe below)
1 lemon, cut into 4 wedges
Preparation
Rub the chicken halves all over with the olive oil, garlic, and mustard.
In a small bowl, mix together the chili powder and about a tablespoon each of salt and pepper and rub all over the chickens. Push some beneath the skin, being careful not to tear the skin. Refrigerate the chickens for about 1 hour or up to 24 hours.
Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot. Arrange the heating elements or charcoal for indirect grilling.
Put the chickens, skin sides down, on the unheated side of the cooking grate. Cover the grill and cook, turning once, for 15 to 20 minutes, until the meat is cooked through, the skin is crisp and well browned, and an instant-read thermometer inserted in the thickest part of a thigh reads 165°F. Watch carefully and move the chickens back and forth between the hot and cooler parts of the grill, first to crisp the chicken skin and then to cook the birds a little more slowly for a while. Use your judgment for this. This is simply a technique to prevent the birds from charring on the outside. Let the chickens rest for 5 to 10 minutes on a cutting board.
Great with roasted summer squash!
Rub the chicken halves all over with the olive oil, garlic, and mustard.
In a small bowl, mix together the chili powder and about a tablespoon each of salt and pepper and rub all over the chickens. Push some beneath the skin, being careful not to tear the skin. Refrigerate the chickens for about 1 hour or up to 24 hours.
Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot. Arrange the heating elements or charcoal for indirect grilling.
Put the chickens, skin sides down, on the unheated side of the cooking grate. Cover the grill and cook, turning once, for 15 to 20 minutes, until the meat is cooked through, the skin is crisp and well browned, and an instant-read thermometer inserted in the thickest part of a thigh reads 165°F. Watch carefully and move the chickens back and forth between the hot and cooler parts of the grill, first to crisp the chicken skin and then to cook the birds a little more slowly for a while. Use your judgment for this. This is simply a technique to prevent the birds from charring on the outside. Let the chickens rest for 5 to 10 minutes on a cutting board.
Great with roasted summer squash!
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