Tag Archives: grilled chicken

Lemon-Lime Lacquered Chicken with Japanese Potato Salad

We recently returned from a two-week vacation on Cape Cod. Before departure, we knew that along with dining out sparingly (due to COVID restrictions) and ordering take-out, there would also be a fair amount of home-cheffing taking place. In preparation, we created a dinner menu and grocery list ahead of time.

Yes, we are “those people” who bring our own knives, spices and other culinary paraphernalia because let’s face it, when was the last time you ever vacationed with a fully-equipped kitchen? More often than not, you’ll be forced to make do with dull knives that barely cut butter, scratched non-stick skillets and only salt and pepper for seasoning. Been there, done that.

Two sons and their girlfriends were joining us for part of the stay. In determining recipes, we knew everyone allows chicken in their diets and all of us prefer bold flavored food, making these two recipes a slam dunk. These guys are big eaters so we cooked a little over 8 pounds of poultry and doubled everything else. WOW, these were amazingly delicious and packed with flavor!

Both recipes hailed from Milk Street where their online accompanying article explained this Filipino chicken barbecue, inihaw na manok (which translates simply as “grilled chicken”) commonly includes multiple sweet ingredients, the most intriguing being lemon-lime soda such as Sprite or 7Up. Yes, we were indeed intrigued. (Don’t use diet soda.)

With that sweetness tempered by tangy vinegar, salty soy sauce and savory garlic and black pepper, the marinade infuses bone-in, skin-on chicken parts and produces nicely lacquered skin. We made the marinade in the morning before we all hit the beach, then later in the afternoon, we simply added the chicken parts to the marinade for two hours.

If you cook both breasts and legs, make sure to take the internal temperatures of the different parts and remove the pieces as they are done cooking, as white meat is done at about 160°F and dark meat at about 175°F. Don’t flip the chicken or place the pieces directly over the fire until final the minutes of cooking. The basting sauce contains a good dose of sugar and will burn if it gets too much direct heat.

Our rental property only had a small charcoal grill, and let me tell you, it took much longer than anticipated for all of the chicken to come to temperature—like 10 o’clock at night late! Oh well, let’s just say cocktail time was a bit extended that evening.

Lemon-Lime Lacquered Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¾ Cup cider vinegar
  • ½ Cup ketchup
  • ⅓ Cup soy sauce
  • 6 Tbsp. packed light or dark brown sugar
  • 6 Garlic cloves, peeled
  • 4 Bay leaves
  • 1 Tbsp. black peppercorns
  • Kosher salt
  • 1 Cup lemon-lime soda, such as sprite or 7up
  • 3 Lbs. bone-in, skin-on chicken breasts, thighs and/or drumsticks, trimmed and patted dry
  • 1 Tbsp. lime juice

Directions

  1. In a blender, combine the vinegar, ketchup, soy sauce, sugar, garlic, bay, peppercorns and 1½ teaspoons salt. Blend until well combined and the bay leaves are broken into tiny bits, 15 to 30 seconds. Pour the mixture into a large bowl, then stir in the soda.
  2. If using chicken breasts, use a sharp chef’s knife to cut each in half crosswise. Cut 2 or 3 diagonal slashes about ½ inch deep through the skin and meat of each piece of chicken. Add the chicken to the marinade and turn to coat. Cover and refrigerate for 1 hour or up to 2 hours.
  3. Prepare a charcoal or gas grill for indirect cooking. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed; open the bottom grill vents and the lid vent. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate; leave the primary burner on high and turn the remaining burner(s) to low.
  4. While the grill heats, transfer the chicken to a large plate, allowing the marinade to drip off. Pour the marinade into a medium saucepan, bring to a simmer over medium and cook, stirring occasionally, until reduced to 1 cup, about 20 minutes. (I reduced it for more like 40 minutes to get it thick enough since I had doubled the recipe.)
  5. Stir in the lime juice and set aside. Set aside ⅓ cup for serving; use the remainder as a basting sauce.
  6. Place the chicken skin side up on the cooler side of the grill. Cover and cook for 15 minutes. Generously brush the pieces with basting sauce, then re-cover and cook until the thickest part of the breast, if using, reaches 160°F or the thickest part of the thighs and drumsticks, if using, reach 175°F, another 15 to 20 minutes.
  7. Brush the chicken with the reduced sauce, then flip the chicken skin side down onto the hot side of the grill. Cook until deeply browned, about 1 minute. Brush the bone side with basting sauce, then flip a final time and cook until deeply browned, about 1 minute.
  8. Transfer skin side up to a platter and let rest for about 5 minutes. Serve with the reserved sauce.

By Laura Russell from Milk Street

http://www.lynnandruss.com

Japanese Potato Salad

First of all, while this sounded very intriguing, I was a bit concerned over the process but I went with it. However, I did take issue with mashing half of the cooked potatoes while leaving the remainder whole—so I halved those whole spuds.

Getting potato salad just so is no picnic, right? Too often it lacks the acidity or piquancy needed to cut through the richness of the mayonnaise. Milk Street found that in Japan potato salads are partially mashed to create a creamier texture. And they balance that texture with crumbled hard-boiled egg and the crisp bite of vegetables, such as cucumber and carrots. For a savory touch, diced ham is added and finished with scallions.

NOTE: Don’t substitute starchy russet or waxy new potatoes. The smooth texture of partly mashed Yukon Golds gave us the creamy consistency we wanted.

Japanese Potato Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Persian cucumber, halved lengthwise and thinly sliced crosswise
  • 1 Medium carrot, peeled and shredded on the large holes of a box grater
  • ¼ Cup minced red onion
  • Kosher salt and ground black pepper
  • 1½ Lbs. yukon gold potatoes, peeled and cut into ¾-inch pieces
  • 3 Tbsp. unseasoned rice vinegar
  • ½ Cup mayonnaise
  • 2 Oz. thick-cut smoked deli ham, diced (about ⅓ cup)
  • 1 Hard-cooked egg plus 1 hard-cooked egg yolk, diced
  • 1 tsp. white sugar
  • 2 Scallions, thinly sliced

Directions

  1. In a medium bowl, stir together the cucumber, carrot, onion and 2 teaspoons salt; set aside. In a large saucepan over high, combine the potatoes with enough water to cover by 1 inch. Add 1 teaspoon of salt and bring to a boil. Reduce heat to medium-high and simmer until a skewer inserted into the potatoes meets no resistance, 12 to 15 minutes.
  2. Drain the potatoes, then transfer to a large bowl. Using a fork, coarsely mash half of the potatoes.
  3. Sprinkle with the vinegar and ¾ teaspoon of pepper. Stir to combine, then spread in an even layer along the bottom and sides of the bowl. Let cool for at least 20 minutes.
  4. Transfer the vegetable mixture to a fine mesh strainer, rinse well and drain. Working in batches, use your hands to squeeze the vegetables, removing as much liquid as possible, then add to the potatoes. Fold until well combined.
  5. Taste and season with salt and pepper, then sprinkle with scallions. Serve at room temperature or chilled.

http://www.lynnandruss.com

By Elizabeth Germain from Milk Street

Honey-Glazed Pepper Chicken

“A halved chicken is really easy to handle on the grill. Since it’s on the bone, it comes out super flavorful. There are nutrients and flavors in the bones.”

Brad Leone

Be aware, it’s crucial to dry-brine the chicken for at least eight hours, so plan ahead. This step seasons the meat and gives it time to absorb the floral kick of the mixed peppercorns. A fermented garlic-honey and vinegar glaze helps to mellow out the bite. You can make your own fermented garlic honey, but you will need to do this over a week ahead of time—time we didn’t have. You could also use regular honey or maple syrup instead.

Fresno chiles are similar, although a bit more fruity than jalapeños, but we had neither so we substituted a serrano, which tends to have more kick. It was near impossible to find pink peppercorns (another fallout from COVID-19??) so we used a blend of colored peppercorns that included some pink, red, green and black. Do not substitute all black peppercorns!

What’s the difference between black and pink? The most common variety, black peppercorns are just cooked green peppercorns that have then been left out to dry. They have the strongest, most pungent flavor. But the pink—which aren’t actually peppercorns at all—are berries that come from a South American shrub. Though they still have a peppery bite, they also have fruity and floral notes. 

To keep the meal lo-carb, colorful and healthy, we paired our chicken with a grilled vegetable medley of summer squash, cremini mushrooms, onion, bell peppers, garlic and rosemary. Cut everthing up into bite-sized pieces, marinate with some olive oil, herbs and spices in a ziploc bag for a couple of hours, then either thread onto metal skewers, or use a grill basket.

How the chicken looks after 24 hours uncovered in the fridge.

Honey-Glazed Pepper Chicken

  • Servings: 4
  • Difficulty: easy
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The honey pepper glaze gets reduced by about half.

Ingredients

  • 2 Tbsp. black peppercorns
  • 4 Tbsp. pink peppercorns, divided
  • 6 tsp. Diamond Crystal or 3¼ tsp. Morton kosher salt, divided
  • 1 3½–4-lb. whole chicken
  • 1 Tbsp. vegetable oil, plus more for grill
  • 2 medium Fresno chiles, thinly sliced
  • ½ cup fermented garlic honey, honey, or pure maple syrup
  • 3 Tbsp. Champagne vinegar or white wine vinegar

Directions

  1. Finely grind black peppercorns and 2 Tbsp. pink peppercorns in a spice mill or mortar and pestle. Transfer to a small bowl and mix in 5 tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; set seasoning aside.
  2. Place chicken, breast side down, on a cutting board and use kitchen shears to cut along both sides of the backbone to remove (freeze and save it for stock!). Open chicken and turn skin side up. Press down on center of breast to flatten chicken—you should hear the breastbone crack.
  3. Using a chef’s knife or cleaver, split chicken in half through breastbone. Pat dry; rub all over with 1 Tbsp. oil. Sprinkle reserved seasoning all over, making sure to get into all the nooks and crannies.
  4. Place on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 8 hours and up to 2 days.
  5. Coarsely grind remaining 2 Tbsp. pink peppercorns in spice mill or mortar and pestle.
  6. Cook chiles, honey, vinegar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over medium heat, stirring occasionally, until mixture just turns amber in color and is reduced by about half (it should coat a spoon), 10–12 minutes. Stir in pink pepper and set aside.
  7. Prepare a grill for medium heat. Lightly oil grate.
  8. Set chicken on grate, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 120°–130°, 15–20 minutes.
  9. Uncover and continue to grill, basting with honey mixture and turning chicken every 2–3 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 175° and 155° in the thickest part of breast, 10–15 minutes longer.
  10. Transfer to a cutting board and place skin side up. Let rest 30 minutes before carving.

http://www.lynnandruss.com

Adapted from a recipe by Brad Leone found in the 2020 Grilling issue of Bon Appétit