oftt

The Best Grilled Chicken

by Lisa
Print Email

bestchicken.jpgFor the Dry Rub:
1 Tablespoon seasoning salt, any brand
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon chile powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground turmeric
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin

For the Basting Sauce:

1/2 cup apple cider vinegar
1 Tablespoon oil (I used a roasted garlic olive oil but any kind is fine)
1/2 teaspoon kosher salt
1/4 teaspoon turmeric
Juice of one lemon
One drop liquid smoke, optional (no more than a drop, it's concentrated)

Other Ingredients:

One 4 lb. split-fryer chicken (or one whole chicken cut in half)
Your favorite grilling sauce

First, I always buy a split fryer, a whole chicken that has been cut in half. I never grill different sized, individual pieces, it's too difficult to vary the cooking times and the pieces dry out too easily. Forget them. A split fryer is the answer to your grilling prayers or buy a whole chicken and cut it in half yourself.

Next, make a dry rub. You do not want a dry rub with sugar in the list of ingredients. It will burn. The dry rub should be spread on the chicken, under and on top of the skin and in every nook and cranny. Do this three hours prior to grilling.

Also, bring the chicken to room temperature.  You do not want to put iced cold chicken on the grill.  Trust me.

Preheat the grill to very high heat, about 500 degrees. I then turn the middle burner completely off and place the chicken in there while lowering the other two burners, bringing the temperature to 350 degrees.

Next, baste the chicken and close the grill. Set a timer for 15 minutes.

After 15 minutes turn the chicken over and baste again. Repeat this step every 15 minutes for a total of one hour. At the last basting, let the chicken cook for only five minutes more.

Using your favorite grilling sauce, baste both sides of the chicken.

After basting with the sauce close the grill and cook for only five minutes. Not longer, this is when the chicken will burn. Make sure you have washed your baster or are using a new one to prevent any contamination from residual raw chicken.

Let the chicken rest for at least five minutes before cutting into it.

 

- Recipe courtesy of Cathy Pollak 

 

 

restaurant news

An Artful Dinner at The Modern in NYC
New York
by David Latt

momatartareWorking on an article for Bespoke Magazine about multi-course upscale dining, I interviewed Chef Gabriel Kreuther at MoMA's The Modern.

We talked on the phone for half an hour during which time he...

Read more...
Little Beast Comes to Eagle Rock
Los Angeles
by Lisa Dinsmore

littlebeastmenuI really needed a night out. Life has been conspiring against us lately, but it could be worse. Tired of being homebound and cooking three meals a day, I was desperate for a a little culinary...

Read more...
A Great Burger at Just For You Cafe - San Francisco
San Francisco
by Scott R. Kline

justforyouJust For You Cafe in the Dogpatch Neighborhood of San Francisco, sits about two blocks from where I now live. Their food is all fresh and local and is served with the Louisiana influence of owner...

Read more...
The Island Grill at the Lancaster in London
London - British Isles
by Carolan Nathan

island-grillThis lively bar and restaurant is situated in the towering Lancaster London Hotel opposite Hyde Park and is a ideal spot to enjoy modern European cuisine served with panache by a friendly staff...

Read more...