Barcelona Chicken
by:
Ive seen Innocent Ed in backyards and patios from coast to coast. You have probably seen him, too. Please do us all a favor and ask him to sear bone-in chicken pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. Tell him that once the chicken pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly. And explain to him that by keeping the lid closed as much as possible, he will prevent flareups, he will speed up the cooking time, and he will capture the smokiness that gives grilled food its unique appeal. In short, Innocent Ed will be Excellent Ed, a true grilling guru and a much better host.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
1 whole chicken (4-5 pounds)
MARINADE:
5 scallions (cut into 1-inch pieces)
1 cup lightly packed fresh basil leaves
3 large garlic cloves
2 serrano chile peppers, roughly chopped
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 1029
- Total Fat: 49 g
- Saturated Fat: 11.8 g
- Trans Fat: 0 g
- Cholesterol: 381.4 mg
- Sodium: 921.1 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.9 g
- Sugars: 0.6 g
- Protein: 136.2 g
preparation
1. To make the marinade: In a food processor or blender, combine the marinade ingredients and process to a smooth paste, 1 to 2 minutes.
2. Cut the chicken into 6 pieces: 2 breast pieces, 2 legs with thighs, and 2 wings [remove and discard the wing tips]. Then cut the legs through the joint between the drumsticks and thighs. Cut each half-breast in half crosswise. Place the chicken pieces in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 4 to 6 hours, or as long as 12 hours, turning the bag occasionally.
3. Remove the chicken pieces from the bag and discard the marinade. Grill, skin side down, over Indirect Medium heat until fully cooked. The breast and wing pieces will take about 30 minutes. The leg-thigh pieces will take about 40 minutes. During the last 10 minutes of grilling time, move the chicken over Direct Medium heat until well browned all over, turning once. Serve warm.
0
comments
Mommy_loves_to_cook
November 14, 2011
Helen L
November 12, 2012