Archive for January, 2012

Don’t confuse this tangy, sweet, and spicy grill-roasted chicken with authentic jerk. It is not nearly as incendiary, it doesn’t take hours to prepare, and you don’t cry with every bite. Think of it as G-rated jerk, or jerk for the whole family, or … okay, we admit it – it’s wimpy, it’s mainstream, and it’s really good. What’s more, the sauce is a great all-purpose barbecue sauce, good on ribs, pork, beef, and seafood, as well as chicken.

TIMING
Prep: 15 minutes (plus 5 minutes for rub)
Grill: About 1½ hours.

BBQ TOOLS AND EQUIPMENT
– Kitchen twine
– Long-handled tongs
– Long-handled spatula
– Long-handled basting brush.

THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
Charcoal:
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)
4 teaspoons Jerk Rub
1 chicken, about 4 pounds, washed and dried
1 tablespoon vegetable oil
2 tablespoons dark rum 1 tablespoon ketchup
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon canola oil
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Sprinkle 1 teaspoon jerk rub into the interior cavity of the chicken. Rub 2 teaspoons over the outside, and coat the outside with the vegetable oil. Tie the legs of the chicken together with kitchen twine.
3. Mix the rum, remaining 1 teaspoon jerk rub, ketchup, brown sugar, Worcestershire sauce, vinegar, and canola oil in a bowl until blended; set aside.
4. 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. Baste 3 times with the rum mixture 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.
5. Remove the chicken to a large serving platter using tongs, with a spatula for support. Let rest for 8 to 10 minutes; carve and serve.

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Coconut milk is sweet and rich, the perfect balm for a jolt of chile. In this recipe the two are infused deep into the flesh of a grill-roasted chicken. The result is subtle, radiating a peppery glow with every bite.

TIMING
Prep: 15 minutes (plus 5 minutes for brine)
Brine: 2 to 3 hours
Grill: About 1½ hours.

THE GRILL
Gas:
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
Charcoal:
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 high setting.

BBQ TOOLS AND EQUIPMENT
– Kitchen twine
– Long-handled tongs
– Long-handled spatula.

INGREDIENTS (MAKES 4 SERVINGS)
3 cups Javanese Coconut Brine
1 teaspoon ground habanero or other very hot ground chile
1 chicken, about 4 pounds, washed and dried
1 tablespoon toasted sesame oil
¼ teaspoon Chinese chili paste with garlic
Oil for coating grill grate
Juice of 1 lime
2 tablespoons chopped fresh cilantro.

DIRECTIONS
1. Set the zipper-lock bag containing the brine in a mixing bowl. Add the ground chile to the brine; stir to combine. Add the chicken and seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the chicken and refrigerate for 2 to 3 hours.
2. Heat the grill as directed.
3. Remove the chicken from the brine. Mix the sesame oil and chili paste and rub all over the outside of the chicken.
4. 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. 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.
5. Remove the chicken to a cutting board with tongs, using a spatula for support. Let rest for 8 to 10 minutes; carve and arrange the chicken pieces on a platter. Squeeze the lime juice over the chicken and scatter the cilantro over the top; serve.

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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.

TIMING
Prep: 20 minutes
Grill: About 1½ hours.

BBQ TOOLS AND EQUIPMENT
– Kitchen twine
– Rotisserie for grill
– Long-handled basting brush.

THE GRILL
Gas:
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
Charcoal:
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.

INGREDIENTS (MAKES 4 SERVINGS)
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.

DIRECTIONS
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.

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