Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [135]
TIMING
Prep: 15 minutes (plus 5 minutes for brine)
Brine: 2 to 3 hours
Grill: About 1½ hours
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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
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GRILL TOOLS AND EQUIPMENT
• Kitchen twine
• Long-handled tongs
• Long-handled spatula
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INGREDIENTS (MAKES 4 SERVINGS)
3 cups Javanese Coconut Brine (page 367)
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 instant-read 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 (see page 184) and arrange the chicken pieces on a platter. Squeeze the lime juice over the chicken and scatter the cilantro over the top; serve.
Sweet Rummy Jerk Chicken
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
GRILL 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
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)
4 teaspoons Jerk Rub (page 377)
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