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DIRECTIONS

1. Heat the grill as directed.

2. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the shrimp and the rub, and sauté until the shrimp are firm and opaque. Stir in 1 tablespoon of the lemon relish. Set aside to cool.

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 remaining 2 tablespoons preserved lemon relish under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread it around.

5. Spoon the shrimp mixture into the cavity of the chicken.

Tie the legs together with kitchen twine. Rub the outside of the chicken with the remaining 1 tablespoon olive oil.

6. 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 instant-read thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. Drizzle with the lemon juice 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.

7. Remove the chicken to a large serving platter with tongs, using a spatula for support. Let rest for 8 to 10 minutes; carve (see page 184) and serve.

Roasted Chicken Grilled with Hot Pepper Pears and Honey

The crisp skin cracks like a single layer of Chinese lacquer as you carve into this savory, spicy, sweet roast chicken. The aromas of herbs swirl with the scent of soy sauce and honey, while the texture of the crackled skin, moistened by meaty steam and syrupy pears, is enough to make your head swim. Take a whiff and dive in.

TIMING

Prep: 15 minutes (plus 10 minutes for rub and Peking crackle)

Grill: About 1½ hours

GRILL TOOLS AND EQUIPMENT

• Kitchen twine

• Long-handled spatula

• Long-handled tongs

• 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

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 medium setting

INGREDIENTS (MAKES 4 SERVINGS)

2 tablespoons Tuscan Rosemary Rub (page 375)

2 tablespoons salted butter, softened

1 chicken, about 3½ pounds, washed and dried

Oil for coating grill grate

½ cup Peking Crackle (page 385)

3 large Bartlett pears, firm but not hard

1 tablespoon vegetable oil

DIRECTIONS

1. Heat the grill as directed.

2. Mix 1 tablespoon of the rub with the 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 herb 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. Spoon the remaining 1 tablespoon rub into the interior of the chicken and rub it over the walls of the internal cavity. Tie the legs of the chicken together with kitchen twine.

6. 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 instant-read thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. Baste with half of the glaze during the last 20 minutes of cooking. If your grill has a temperature gauge, it should