The Chicken to Beat

Posted by on November 8, 2012

You’d never think to order it, but one of the best things on the menu at The Publican in Chicago is the farm chicken. Starting with a fresh, local, organic chicken, Publican chefs marinade the bird in a sweet, lemony, peppery glaze and grill it until the skin is lightly charred and crispy. What comes out is a remarkably juicy and perfectly seasoned piece of chicken better than just about any you’ve ever had.

Publicanchicken1

 

Last weekend, I set out to recreate this delicious meal at home. Fortunately, Chef Paul Kahan gave the New York Times a glimpse of his magical recipe. It’s a combination of olive oil, brown sugar, lemon, garlic, spanish paprika and oregano that smells amazing as it comes together. After removing the backbone from the chicken, I set it in a bowl and covered with the thick marinade and allowed it to rest in the refrigerator for several hours. Every hour or so, I’d flip it over and baste a little more to ensure maximum coverage with the delicious mixture.

 

Grilling was easy — just follow the recipe and use indirect heat, basting every so often. I highly recommend grilling and not roasting — the sugar in the marinade caramelizes on the skin and leaves the outside with a perfect crispy and sweet char.
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I served it with a roasted potato and parsnip mixture, redolent of olive oil and oregano, and some garlicky sauteed Russian red kale.

 

Recipe
Publican Chicken via The New York Times

 

 

 

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