Friday, Jun. 25, 2010

Butterflied Whole Chicken

Serves 6-8

2 3 ½-to-4-lb.chickens, spatchcocked or butterflied, thighs and legs slashed

The Brine:
¼ cup sea salt or kosher salt
1 tbsp. freshly ground black pepper
10 garlic cloves, crushed
2 tbsp. fresh rosemary leaves
2 tbsp. fresh oregano leaves
2 tbsp. fresh thyme leaves
6 cups cold water
2 tbsp. canola oil or vegetable oil

The Glaze:
4 tbsp. extra virgin olive oil
5 garlic cloves, crushed
Juice of 1 lemon
¼ cup honey
2 tbsp. white-wine vinegar
1 tsp. water

BRINE: Combine all the brine ingredients in a large bowl or sealable plastic bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing to release maximum flavor. Transfer half the brine to another bowl or bag. Put the chickens in the brine, transfer to the refrigerator and brine for at least three hours and up to 24 hours.

Prepare the grill for indirect cooking; the temperature should be 300°F. Drain the chicken and dry with paper towels. Glisten with the canola oil. Put the chickens skin side up on the well-oiled, preheated grill and cook, covered, with the addition of wood of your choice (I prefer fruit woods when available) for 45 min.

Meanwhile, combine all the glaze ingredients in a small bowl. Baste the chickens, using a brush, and continue to cook, covered, basting every 15 min., for 45 min. or until the chicken is done: the juices should run clear when a thigh is pierced, and the thickest part of the thigh should register 165°F on an instant-read thermometer.

Transfer the chickens to a cutting board, skin side up, and allow to rest for 10 min. before cutting into six pieces each (two breasts, two thighs, two drumsticks).

Courtesy of BBQ 25, by Adam Perry Lang ©2010, with permission of William Morrow/an imprint of HarperCollins Publishers