Grilled Chicken With Board Dressing
"I am clearing out old magazines and putting the best recipes here. This is a delicious recipe from June 2013 Bon Appetit. Amazing what resting the chicken and letting it absorb this dressing does. I am writing it as printed, though Genius Kitchen doesn't allow me to write the first ingredient as "1 dried guajillo or New Mexico chili OR 1/2 teaspoon red pepper flakes." I only have experience with using the red pepper flakes and a gas grill. I always use lemon pepper instead of regular. It really is one of the best ways to do chicken you'll ever try."
photo by Vicki Kaye
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
1 Chicken
- Serves:
- 4
ingredients
- 1⁄2 teaspoon red pepper flakes, crushed
- 3⁄4 cup cilantro, chopped, fresh
- 1⁄4 cup oregano, fresh, chopped
- 1 teaspoon lime zest, finely grated
- 1⁄4 cup olive oil, plus more for grill
- 1 chicken, 4 lbs., halved, backbone removed
- 4 lime wedges (for serving)
directions
- If using whole chile, toast in a dry skillet, turning often, until slightly puffed and darkened, about 4 minutes. (Do not toast red pepper flakes). Discard stem and seeds. Finely chop chile and transfer to a small bowl. Stir in cilantro, oregano, lime zest, and 1/4 cup oil; season dressing with salt and pepper.
- Prepare grill for medium indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off). Brush grill rack with oil. Season chicken with salt and pepper and place, skin side down, on gril. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, 10-15 minutes per side (move chicken to cooler part of grill if its cooking too quickly). About 5 minutes before chicken is done, baste with some of dressing.
- Pour remaining dressing onto a carving board (or platter, if you don't have a large board) and place chicken, skin side up, on top. Let sit at least 10 minutes to rest and absorb flavor from dressing before carving. Drizzle chicken with some dressing from board and serve with limes.
- Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
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RECIPE SUBMITTED BY
<p>I am a busy mom of a 17-year-old college bound daughter and wife of a wonderful native Californian. (I myself hail from neighboring Arizona.). As a psychologist, I spend a lot of time inside people's heads, and there is nothing more soothing than to come home and begin chopping vegetables, warming olive oil, and doing things that are tangible, earthy, and will ultimately produce immediate gratification for those I love.</p>
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