Friday, July 8, 2011

Finally, a Chicken Recipe

This grilled chicken is soooo good! I found the recipe last year in Food & Wine magazine and it's now my go-to recipe for summer grilling. The Food & Wine recipe calls for whole chicken legs (legs with thighs still attached as in this photo), but it works better for me with a whole cut-up chicken. Get started early as the chicken needs to marinate for at least four hours. Then watch the heat when grilling. My gas grill tends to be hot-hot-hot and I have to keep adjusting the heat, to keep it at 325°, and/or moving the chicken around (especially the smaller pieces), so it doesn't get over-charred (again, see photo - too much char). Serve this with corn on the cob, and watermelon or a fruit salad for a really wonderful backyard barbecue.

Fennel-Garlic Chicken  PRINTABLE RECIPE

1-1/2 Tbsp chopped garlic
2 tsp fennel seeds
1 tsp dried oregano
3/4 tsp crushed red pepper
Kosher salt
1-1/2 Tbsp extra-virgin olive oil, plus more for brushing
1 whole cut-up chicken

1. In a mortar, pound the garlic, fennel seeds, oregano, and crushed red pepper with 1-1/2 teaspoons of salt until a coarse paste forms. Stir in the 1-1/2 tablespoons of oil.
2. Make two to four deep slashes on each chicken piece, cutting to the bone.
3. Rub the paste into the slashes; cover and refrigerate for 4 hours or overnight.
5. Start the grill and while it's heating brush the chicken with oil and sprinkle with salt.
6. Grill over moderate heat (325° to 350° max.), turning, until lightly charred and cooked through - about 25 minutes.

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