My mother’s an entertainer, so any weekend at the lake is sure to be an opportunity for her to try out some new recipes. That was the case this weekend as my co-worker and her family joined us for a day of fun, the adults sitting around chatting while four teenagers enjoyed splashing.
My co-worker’s husband was taken by some new ideas on grilling, but it was his daughter who especially delighted in the marinated chicken my mother experimented with.
This foolproof chicken, from epicurious.com, calls for brining the chicken before grilling, then coating it in a marinade before serving. The unexpected mint added a tang without overwhelming the chicken with a mint flavor, and the red pepper gave it a little kick. The fish sauce was enough to concern some, but it really didn’t provide any fishy flavor. It’s sure to be a hit at your next barbecue.
Foolproof Grilled Chicken
- 4 quarts cold water
- 1/4 cup sugar
- 1/2 cup plus 1 teaspoon kosher salt
- 5 1/2 to 6 pounds chicken parts with skin and bones
- 1/4 cup fresh lime juice plus 4 limes, halved crosswise
- 2 tablespoons Asian fish sauce
- 1 large garlic clove, minced
- 3 tablespoons finely chopped fresh mint
- 1/4 cup finely chopped fresh cilantro
- 1 teaspoon dried hot red pepper flakes
- 1/2 cup vegetable oil
Brine chicken and make vinaigrette:
Bring water, sugar, and 1/2 cup salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, uncovered, 15 minutes. Cool brine completely, then add chicken and soak, covered and chilled, 6 hours.
Remove chicken and pat dry.
Whisk together lime juice, fish sauce, garlic, mint, cilantro, red pepper flakes, and remaining teaspoon salt in a large bowl, then add oil in a stream, whisking until combined.
To cook chicken using a gas grill:
Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
For drumsticks, thighs, and wings (cooking time is longer than cooking times for charcoal grilling):
Sear chicken in 2 batches on lightly oiled grill rack, covered with lid, turning over once, until well browned, 6 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner.
Cook seared chicken, covered with lid, moving chicken around grill (to avoid flare-ups) and turning over occasionally, until cooked through, 12 to 20 minutes. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
For breast halves:
Sear chicken (in 2 batches if necessary to avoid crowding), starting with skin sides down, on grill, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all breasts on rack over shut-off burner.
Cook seared chicken, covered with lid, turning over once, until cooked through, 18 to 20 minutes. Transfer chicken to bowl with vinaigrette and turn to coat, then transfer to platter to keep warm, loosely covered with foil.
When chicken is almost done, grill lime halves, cut sides down, uncovered, over lit burner until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.
Read More http://www.epicurious.com/recipes/food/views/Foolproof-Grilled-Chicken-108166#ixzz0w7WnK3SD
