How to cook barbeque chicken to perfection

This method using direct then indirect heat allows you to get perfectly cooked chicken -- avoiding the common problem of chicken that is burned on the outside and undercooked in the middle. The key: Once the chicken is seared OVER DIRECT HEAT, you move it to the side of the grill THAT DOES NOT HAVE COALS UNDERNEATH and finish the cooking over indirect heat.

Grilled Asian Chicken:

  • 6 large pieces of chicken
  • Leg and thigh (not separated works best) or breast or any combination

For the rub:

  • 1 1/2 Tbs paprika
  • 2 Tbs brown sugar
  • 1Tbs ground fennel
  • 1Tbs Chinese 5 spice
  • 1Tbs Kosher salt
  • 2 tsp minced garlic

Combine rub ingredients. Rub chicken and place in plastic bag or container Refrigerate at least 1 hour, up to overnight

For the glaze:

  • 1/4 C Hoisin Sauce
  • 1/4 C sugar
  • 1/4 C dry sherry
  • 1 tsp Chinese 5 spice
  • 3 Tbs toasted sesame oil
  • Whisk ingredients together

For the grilling:

Mound coals on one side of the grill. Leave the other half of the grill without goals. ON ONE SIDE OF THE GRILL. When coals are completely > covered with white ash, place the chicken pieces over the coals. Sear chicken until it has a nice browned color, turning as often as needed to prevent burning. Once chicken is seared, move it to the "cooler side" of the grill so there are no coals directly under the chicken & close the lid.

Check every 10 minutes or so. Move chicken if some pieces closer to the heat are getting dark. When chicken is almost done (25-30 minutes) brush on the glaze and return the chicken to the hot side of the grill & cook briefly to caramelize the glaze but take care not to burn it. This should only take a minute or so. Flip chicken & brush glaze on other side & grill about a minute or until the glaze is caramelized.

4 SERVINGS

Mediterranean Lentil Salad

If you can find them, the tiny green French lentils work best for this tangy salad. They cook quickly, hold their shape and seem to have more flavor than other kinds. Ordinary brown lentils can be used, but take care not to overcook them.

  • 2 cups dried French or other lentils
  • 4 cups chicken stock
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 2 Tbs olive oil
  • 1/2 cup chopped fresh parsley (Italian flat-leaf is best)
  • 4 oz fresh goat cheese, crumbled
  • 1 cup shelled walnut halves

Mustard Vinaigrette (following)

Salt and freshly ground black pepper to taste. Pick over the lentils for rocks or other debris and rinse with cold hater. Bring the stock to a boil in a large non-reactive pot and add the lentils, bay leaves and thyme. Lower the heat and cook until lentils are tender (about 20 minutes). Sample every few minutes to make sure you don't overcook. Drain the lentils thoroughly and save the stock for soup. Place in a mixing bowl. Add the parsley and cheese, reserving a few tablespoons for garnish.

In a small pan over low heat, fry the walnuts in the 2Tbs of olive oil. Add nuts and any oil in the pan to the lentils. Pour the dressing over the lentils and mix until well blended. Taste for salt and pepper. Spoon the salad into a shallow bowl or platter and garnish with remaining bits of cheese and a little parsley. Serve at room temperature.

Mustard Vinaigrette

  • 1Tbs Dijon mustard
  • 2Tbs red wine vinegar
  • 1/ 2 cup extra-virgin olive oil
  • Salt and freshly ground pepper to taste

To make the vinaigrette, whisk together the mustard and vinegar in a small bowl, then gradually beat in the oil. Taste for salt and pepper

Variations:

Add 1/2 lb of cooked sausage

6 SERVINGS

For more recipes from Chef Bruce Aidells, visit: www.aidells.com

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