This simple yet sophisticated roast chicken finds its culinary roots in Spain. The combination of seafood and poultry is pure Valencia (think paella), and the preserved lemon and Moroccan seasoning are Moorish.
Prep: 15 minutes (plus 10 minutes for rub and relish)
Grill: About 1½ hours.
BBQ TOOLS AND EQUIPMENT
– Kitchen twine
– Long-handled tongs
– Long-handled spatula.
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill–1 side off
Clean, oiled grate
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.
INGREDIENTS (MAKES 4 SERVINGS)
2 tablespoons extra-virgin olive oil
8 ounces medium shrimp, shelled and cleaned
1 tablespoon Moroccan Rub
3 tablespoons Preserved Lemon Relish
1 chicken, about 4 pounds, washed and dried
Oil for coating grill grate
1 tablespoon fresh lemon juice.
– If the Moroccan rub, redolent of cinnamon and coriander, seems too exotic for your taste, the dish can be made a bit more mainstream by switching to Tuscan Rosemary Rub instead.
– Gild this lily deliciously by mixing up a recipe of Lime-Cilantro Butter, substituting lemon juice for lime, and using it in place of the lemon juice on top of the chicken.
1. Heat the grill as directed.
2. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the shrimp and the rub, and sauté until the shrimp are firm and opaque. Stir in 1 tablespoon of the lemon relish. Set aside to cool.
3. Separate the skin from the breast and legs of the chicken, and gently but firmly insert your index finger under the skin at the neck end of the chicken. Move it around, separating the skin from the meat underneath. Gradually ease your whole hand under the skin, loosening the skin from the breast, legs, and drumsticks.
4. Spoon the remaining 2 tablespoons preserved lemon relish under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread it around.
5. Spoon the shrimp mixture into the cavity of the chicken. Tie the legs together with kitchen twine. Rub the outside of the chicken with the remaining 1 tablespoon olive oil.
6. Brush the grill grate and coat it with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instantread thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. Drizzle with the lemon juice during the last 20 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
7. Remove the chicken to a large serving platter with tongs, using a spatula for support. Let rest for 8 to 10 minutes; carve and serve.