Tuesday, June 22, 2010

Garlic Chicken

Garlic Chicken

This recipe started out when we were called upon to do a family birthday party. This family made a heavily garliced chicken on the grill and asked us to include this as part of their menu so I created my version of their family favorite and loved it so much that it has become a regular menu item for us in the summer. As with many of my recipes, the measurements should become in your hand rather than with a measuring cup and spoons. Add different herbs and spices, adjust quantities, make this your own.

This preparation takes little time to make but it does require a day or two in the frig so plan ahead.

2-3 Days ahead:

1 whole chicken cup up in 8 pieces OR 8 pieces of chicken OR boneless cutlets, white or dark.

¼ cup kosher salt
1 cup Boiling water
1 large onion cut in ½” thick slices
½ cups smashed garlic cloves
2 jalapeno sliced ¼” thick slices
¼ cup fresh rosemary leaves
1/8 cup fresh thyme leaves
½ cup fresh parsley leaves
Cold water and ice cubes
A nice amount of freshly ground black pepper
-Dissolve the salt into the boiling water.
-Add the onions, jalapeƱo, garlic, herbs & spices and let sit till the onions soften a bit.
-Add ice cubes till this mixture is cold.
-Add Chicken pieces
-Cover with cold water. Mix a bit. Cover and put in the frig for at least one day and up to three.

Day of Cooking.

Olive Oil
Crushed Red Pepper
Black Pepper
Granulated Garlic
NOTE: You can also add more herbs or more smashed garlic here.
-Drain chicken discarding brine.
-LIGHTLY coat brined chicken in olive oil.
-Season with more black pepper, crushed red pepper, granulated garlic & re-season with additional herbs if you like
-Now here’s the key: Grill your chicken LOW & SLOW. Low heat and very slowly. This is the key to juicy, tender grilled chicken!

I like to serve this at home with something that can soak up the incredible juices that will come out. Orzo, Israeli Cous Cous or other small pasta shapes like Trofie or Strozzapretti work well. The pasta I use at home is an artisanal pasta named Dal Raccolto that I think is superb. Made in Italy it is distributed by Colavita in this country and you can find it in good Italian markets, Fairway (www.fairwaymarket.com), at the retail outlet of Ace Endico (
http://www.aceendicocompanystore.com/) located off of 84 on the border of Brewster and Southeast or at Colivita’s online “store” (www.colavita.com/store).

1 comment:

  1. This looks DIVINE! I'm going to try it and let you know. Bon Appetit ♥