Publican Chicken
Updated March 31, 2020
- Total Time
- 40 minutes, plus marinating
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup extra-virgin olive oil
- 2½tablespoons fresh lemon juice
- 1½tablespoons brown sugar
- 1tablespoon Espelette pepper or Spanish smoked hot paprika
- 1tablespoon dried oregano
- 2garlic cloves, sliced
- ½teaspoon salt
- ¼teaspoon freshly ground black pepper
- 1(3-pound) chicken, backbone removed
Nutritional analysis per serving (2 servings)
1521 calories; 124 grams fat; 28 grams saturated fat; 0 grams trans fat; 68 grams monounsaturated fat; 21 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 87 grams protein; 912 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a large mixing bowl, combine oil, lemon juice, brown sugar, Espelette pepper or hot paprika, oregano, garlic and salt and pepper. Mix well.
- Step 2
Flatten chicken and add to marinade, turning it until coated. Cover and refrigerate for at least one hour or overnight.
- Step 3
Prepare a grill, arranging coals or gas flame so it is hot on only one side. Place chicken skin-side down on unheated side of grill (so it will cook by indirect heat). Grill, basting every 5 minutes and turning chicken once about halfway through, until juices run clear when chicken is pierced near joint of thigh, about 30 minutes.
- Step 4
Remove chicken from grill and allow to rest 5 minutes. Carve as desired, and serve.
Private Notes
Comments
I do not have a grill, so I did this under the broiler per a suggestion for a similar recipe in Food & Wine. However, I recommend broiling on "low" and from the middle position of the oven. Otherwise, the skin gets too charred.
A keeper. Haven't made it to the Weber yet with my new hip. Roasted it in the oven in a Pyrex baking dish. 425 for 20 minutes skin side up, then flipped it and turned oven down to 375 for 10 minutes, then flipped it again and it was done after another 10 minutes. Can't wait to try it on the grill but this method worked quite well.
Baste with what? For sure that sugar solution will burn black. Is that intended?
I was looking through recipes on the grill for late summer meal ideas and stopped here to say that Frank Bruni is a national treasure.
Basting is ok as long as you give it a flip and have it hit the fire again. Don’t baste it and serve immediately. This comment is for those Who are worried about salmonella of bacterial issue from the basting marinade being in contact with raw chicken. The other option, set some of the marinade aside before pouring it in with the chicken.
I read the instructions and watched the video, and in both cases I'm a little perplexed how they keep the skin from sticking. In my experience, it's easier to keep the skin side up while the bird roasts on the indirect side. This slowly dries the skin out, which makes it less prone to sticking when it's flipped onto the hot side over medium+ heat. Recipe looks great, and I intend to try making it soon.
Advertisement