Brined Butterflied Chicken Alla Diavola With Lemony Fennel Slaw
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
62
Spice
73
Sweetness
47
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Kosher Salt6 cloves
Garlic (chopped)4 cups
Ice Cubes1 cup
Mayonnaise1 cup
Lemon Juice (fresh)1 tsp
Sugar1 small
Fennel (bulb, thinly sliced)1 cup
Extra-Virgin Olive Oil1 tsp
Oregano Leaves (fresh)Directions:
1
For the brine: Bring 4 cups water, the salt, peppercorns, garlic and chiles to a boil
2
Stir until the salt is dissolved
3
Remove the brine from the heat and cool slightly
4
Stir in the ice cubes
5
The brine should be cold when you add the chicken
6
Add the chicken, cover and refrigerate for at least 1 hour and up to 4 hours
7
Meanwhile, for the lemony fennel slaw: Whisk the mayonnaise, lemon zest, lemon juice and sugar in a large bowl
8
Add the cabbage, fennel, fronds and parsley in a large bowl and sprinkle with salt and pepper
9
Cover and refrigerate for at least 30 minutes
10
Remove the chicken from the brine, rinse well with cold water and pat dry
11
Place the chicken skin-side up on a baking rack set over a baking sheet
12
Refrigerate the chicken for at least 1 hour and up to 4 hours
13
This will allow the chicken skin to dry out and produce a crisper crust on the grill
14
Meanwhile, for the chile oil: Combine the oil, peppercorns, chiles, garlic, oregano and salt in a small saucepan over low heat and simmer
15
Remove the saucepan from the heat and keep at room temperature for at least 30 minutes and up to 4 hours
16
Transfer the oil to a blender and blend until smooth
17
Drain the oil into a bowl
18
Heat the grill for direct medium heat and indirect grilling
19
If using charcoal, make sure the bottom vents and top vents of the grill are open
20
Remove the chicken from the refrigerator 30 minutes before grilling
21
Brush the chicken with 3 tablespoons of the chile oil and sprinkle with salt and pepper
22
Place the chicken skin-side down over the coals, on direct heat
23
Grill the chicken until the skin is golden brown and crispy, about 10 minutes
24
Flip the chicken and move it over the indirect heat
25
Cover the grill and cook the chicken until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 30 minutes
26
Add coals as necessary to maintain the grill temperature at about 400 degrees F
27
Transfer the chicken to a cutting board; wait 10 minutes before carving
28
Carve the chicken and drizzle with the remaining chile oil
29
Garnish the chicken with grilled lemon halves and parsley leaves
30
Serve with the lemony fennel slaw on the side