Recipe for grilled chicken in herb marinade

Recipe for grilled chicken in herb marinade

Start frying, bone-side up, for 15 minutes, then flip every 10 minutes, always on medium to medium-low heat, for up to an hour.  / Credit: Harry Sasson

Start frying, bone-side up, for 15 minutes, then flip every 10 minutes, always on medium to medium-low heat, for up to an hour. / Credit: Harry Sasson

After thousands of years, despite all the advances in the field of cooking, nothing has been able to defeat the fire. I mean pure fire, fire from wood and coal, an essential element of our diet and our evolution. That’s why we’re so excited about grilling and baking here and all over the world. Each culinary culture has its own tradition of fire: the famous smoked BBQ gringo, the asado that made Argentina famous, Colombian Sunday traditions, Spanish grills, bonfires in China, Japan and Korea… Just to name a few. One of the richest cuts over direct fire is chicken, but at the same time it is also one of the most difficult to handle: a common mistake is to use direct or very strong fire, as a result of which the chicken is burnt on the outside and damp inside. For this reason, it is important control embers, and they should always be fired at a medium temperature down. In this way, the preparation is long and patient, at least an hour, so that the result is impressive: juicy, with a toasted skin, full of flavor. In this week’s recipe, I recommend first using the brine for a few hours to maintain moisture (although this is optional), and then the marinade, which will form a crust of layers and layers of flavor.

hsasson28@hotmail.com / www.harrysasson.com

INGREDIENTS

(For 2-3 persons)

1 large whole chicken

1 beer

2 tablespoons Dijon mustard

1/2 cup olive oil

4 garlic cloves, minced

2 tablespoons dried herbs to taste (oregano, thyme, bay leaf, rosemary…)

salt and black pepper

PREPARATION

Wash the chicken well, dry it and cut it in half, leaving the tail in one of the parts. Season with salt and pepper. Mix the marinade ingredients, brush the chicken, and let it rest for at least two hours in the refrigerator. Use a gas grill on medium heat or a charcoal grill on low heat. Start frying, bone-side up, for 15 minutes, then flip every 10 minutes, always on medium to medium-low heat, for up to an hour. Constantly bathe in the same marinade to give it moisture. The skin should be crispy and the meat juicy.

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