Grilled Whole Porchetta-Style Chicken
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
42
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cloves
Garlic (minced)1 tbsp
Fennel Seed (chopped)2 tsps
Ground Coriander1 tsp
Crushed Red Pepper450 g
Ground Chicken2 tbsps
Plain Breadcrumbs2 tbsps
Milk2 tbsps
Parsley (roughly chopped fresh)2 tbsps
Extra-Virgin Olive OilDirections:
1
Special equipment: Kitchen twine Stir together the garlic, lemon zest, rosemary, fennel seeds, coriander, red pepper and 1/4 teaspoon black pepper in a small bowl
2
Put the ground chicken in a medium bowl along with the breadcrumbs, milk, parsley, 1/2 teaspoon salt and 1 tablespoon of the spice mixture
3
Mix together with your hands to combine, being careful to not overmix
4
Set aside
5
Lay out the butterflied and deboned chicken, meat-side up
6
Rub the inside of the chicken with 1 tablespoon olive oil, 2 teaspoons salt and most of the remaining spice mixture (reserve about a teaspoon for the skin)
7
Cut 4 pieces of twine, each about 18 inches long, and cut 1 piece about 3 feet long
8
Put the ground chicken mixture in the middle of the butterflied chicken (right where the breastbone was) and form into a fat, mini meatloaf, leaving about a 1-inch border from the top and bottom edge of the chicken
9
Bring the sides of the chicken together to form a roll, overlapping the skin
10
Tie the chicken closed with 3 of the shorter pieces of twine, about 1 inch apart along the midsection, then use the long piece of twine to tie the chicken from top to bottom
11
Tie the legs together with the remaining piece of twine
12
Pat the skin dry with a paper towel, and rub with the remaining tablespoon of olive oil, another 1 teaspoon of salt and the remaining spice mixture
13
Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium
14
For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill
15
Set up a drip pan on the other side to avoid flare-ups
16
(Be sure to consult the grill manufacturer's guide for best results
17
) Put the chicken, breast-side up, on the indirect side of the grill, with the legs facing the hotter side of the grill
18
Cover and cook until an instant-read thermometer reads at least 165 degrees F in the middle of the chicken, 1 hour and 20 minutes to 1 hour and 30 minutes
19
Remove from the grill and let rest 20 minutes before carving