Archive for January 2nd, 2012

The triumvirate of ginger that dominates this chicken was divided in order to conquer. Fresh ginger minced with cardamom, garlic, and butter is rubbed under the skin. Ginger preserves mixed with soy sauce and balsamic vinegar form a piquant glaze, and the dish is served with a cool, clean combo of pickled ginger, scallions, and hot pepper.

Prep: 20 minutes
Grill: About 1½ hours.

– Kitchen twine
– Rotisserie for grill
– Long-handled basting brush.

Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill–1 side off
Grate removed
Rotisserie set up
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
Grate removed
Rotisserie set up.

2 tablespoons grated peeled gingerroot
3 cloves garlic, minced
¼ teaspoon ground cardamom
¼ teaspoon dried thyme
¼ teaspoon kosher salt, or more to taste
2 tablespoons unsalted butter, softened
1 chicken, about 4 pounds, washed and dried
1 teaspoon toasted sesame oil
½ cup ginger preserves
2 tablespoons plus 1 teaspoon soy sauce
1 teaspoon balsamic vinegar
1/3 cup pickled sushi ginger
3 scallions, roots trimmed, thinly sliced
Pinch of crushed red pepper flakes.

1. Heat the grill as directed.
2. Mix the ginger, 2 cloves of the garlic, the cardamom, thyme, salt, and butter by mashing them with a fork on a clean work surface until well blended.
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 spice butter under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread the butter.
5. Tie the legs of the chicken together with kitchen twine, rub the outside with the sesame oil, and slide onto the skewer of the rotisserie. Secure according to the rotisserie directions.
6. Combine the ginger preserves, 2 tablespoons soy sauce, and balsamic vinegar in a small saucepan. Heat until the preserves dissolve; set aside for glazing the chicken.
7. Put the skewered chicken into the rotisserie assembly. The chicken should be suspended away from direct heat and turn freely as the rotisserie rotates. Cover the grill and cook until an instantread thermometer inserted into the thickest part of the breast registers about 170°F, about 1½ hours, brushing the chicken with the glaze 3 times during the last 30 minutes of cooking. If your grill has an external thermometer, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
8. Remove the chicken from the skewer to a large serving platter; let rest for 10 minutes. In a bowl, mix the pickled ginger, remaining clove of garlic, 1 teaspoon soy sauce, scallions, and red pepper flakes. Carve the chicken and serve with the pickled ginger mixture.

Comments No Comments »