PUBLICAN CHICKEN
This quick, easy-to-put-together chicken comes from Paul Kahan of The Publican, a restaurant in Chicago. The ingredient list is short, and may include much of what you already have on hand. But the flavor it yields is paramount: Serve it with wedge fries and a frosty beer for a meal that will lift the most flagging spirits.
Provided by Frank Bruni
Categories dinner, main course
Time 40m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine oil, lemon juice, brown sugar, Espelette pepper or hot paprika, oregano, garlic and salt and pepper. Mix well.
- Flatten chicken and add to marinade, turning it until coated. Cover and refrigerate for at least one hour or overnight.
- Prepare a grill, arranging coals or gas flame so it is hot on only one side. Place chicken skin-side down on unheated side of grill (so it will cook by indirect heat). Grill, basting every 5 minutes and turning chicken once about halfway through, until juices run clear when chicken is pierced near joint of thigh, about 30 minutes.
- Remove chicken from grill and allow to rest 5 minutes. Carve as desired, and serve.
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