Made this last night and want to get it written down before I forget what I did, because dayum was it good. It's basically this recipe adapted for a whole chicken roasted spatchcocked on the Weber.
Marinade:
Juice of 1 lemon (2-3 TBSP)
1 TBSP Oregano, but adjust to taste. I used about 2 TBSP of dried Mexican oregano because I couldn't find fresh.
1 Tsp ground coriander
Garlic. I used 5 cloves, but you do you. Garlic is a personal choice. Rough chop it.
Olive oil, enough to make about 1/2 cup
Salt & pepper. Pretty heavy on both.
Put everything in something that works for your immersion blender and blitz it until it's an emulsion. Loosen the skin on the breast and thighs of the chicken and rub marinade under the skin, rub the outside of the chicken with more marinade. Put Mr. Chook in the fridge and let him hang out for at least an hour. Meanwhile, make the sauce.
Sauce:
1/2 cup mayo
1/2 cup Greek yogurt
Garlic (Again, you do you. I used about 1 1/2 tsp of garlic powder. I got lazy, don't judge.)
2 TBSP white vinegar
1/4 cup chopped flat leaf parsley
1-2 TBSP sumac
Lemon juice, salt, & pepper to taste
Mix everything together and let it hang out in the fridge. I'd wait on adding the lemon juice until the sauce has time to come together since the sumac has a lemony flavor.
Great, we're good for a while. Grab a beer.
OK, so once the chicken has marinated for an hour or so set your weapon of choice up to run around 350 F. Sprinkle a good coat of Za'atar on both sides of the chicken. I didn't run any wood, but a small chunk of citrus wood might actually be nice. Cook until you're about 15-20 degrees of being done and then open everything up to try and crisp up the skin as best we can with that wet marinade.
While you're waiting on the chicken, make the rice. And here I'm just going to refer you to the Serious Eats recipe up top. Just make the rice just like that, it's fantastic.
Once the chicken's done, carve and serve with rice, salad (or tabouleh), and pita, top with the sauce and some harrisa hot sauce.
Enjoy.
A note on doing this on the PBC:
I've tried hanging halved chickens with a wet marinade a few times in the PBJr., and the marinade just seems to drip off. It usually just ends up tasting like PBC chicken, not really like what I was shooting for. If I was going to do this on a PBC, i'd spatchcock and cook on the grate, but YMMV.
Marinade:
Juice of 1 lemon (2-3 TBSP)
1 TBSP Oregano, but adjust to taste. I used about 2 TBSP of dried Mexican oregano because I couldn't find fresh.
1 Tsp ground coriander
Garlic. I used 5 cloves, but you do you. Garlic is a personal choice. Rough chop it.
Olive oil, enough to make about 1/2 cup
Salt & pepper. Pretty heavy on both.
Put everything in something that works for your immersion blender and blitz it until it's an emulsion. Loosen the skin on the breast and thighs of the chicken and rub marinade under the skin, rub the outside of the chicken with more marinade. Put Mr. Chook in the fridge and let him hang out for at least an hour. Meanwhile, make the sauce.
Sauce:
1/2 cup mayo
1/2 cup Greek yogurt
Garlic (Again, you do you. I used about 1 1/2 tsp of garlic powder. I got lazy, don't judge.)
2 TBSP white vinegar
1/4 cup chopped flat leaf parsley
1-2 TBSP sumac
Lemon juice, salt, & pepper to taste
Mix everything together and let it hang out in the fridge. I'd wait on adding the lemon juice until the sauce has time to come together since the sumac has a lemony flavor.
Great, we're good for a while. Grab a beer.
OK, so once the chicken has marinated for an hour or so set your weapon of choice up to run around 350 F. Sprinkle a good coat of Za'atar on both sides of the chicken. I didn't run any wood, but a small chunk of citrus wood might actually be nice. Cook until you're about 15-20 degrees of being done and then open everything up to try and crisp up the skin as best we can with that wet marinade.
While you're waiting on the chicken, make the rice. And here I'm just going to refer you to the Serious Eats recipe up top. Just make the rice just like that, it's fantastic.
Once the chicken's done, carve and serve with rice, salad (or tabouleh), and pita, top with the sauce and some harrisa hot sauce.
Enjoy.
A note on doing this on the PBC:
I've tried hanging halved chickens with a wet marinade a few times in the PBJr., and the marinade just seems to drip off. It usually just ends up tasting like PBC chicken, not really like what I was shooting for. If I was going to do this on a PBC, i'd spatchcock and cook on the grate, but YMMV.
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