main (305) dessert (180) soup (88) sides (65) starter (62) salads (35) mixology (26) breakfast (14)

Friday, July 26

Lemon-cured chicken

Chicken, whole, cut in half
4 pounds
Garlic, crushed
Oregano leaves, fresh
2 tablespoons
Rosemary leaves, fresh
2 tablespoons
Salt, kosher
4 teaspoons
Lemon zest, finely grated
1 tablespoon
Black pepper, freshly ground
½ teaspoon
Thyme, fresh
10 sprigs
Lemon, halved
Sugar, raw or light brown
2 teaspoons
  1. Combine the garlic, oregano, rosemary, salt, zest, and pepper, and rub the chicken with the mixture. 
  2. Place in a Ziploc bag, add the thyme, seal, and chill for at least 12 hours. 
  3. Heat a grill pan over medium heat. 
  4. Remove the chicken from the bag, and grill, turning occasionally, until cooked through, until the oven probe registers 165°F, about 30 to 40 minutes. 
  5. Sprinkle the cut sides of the lemon with sugar, and grill until caramelized, about 2 minutes. 
  6. Serve the chicken with the lemon. 
Recipe from Bon Appétit, August 2013.

No comments:

Post a Comment