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Publican Chicken

5.0(349)

This quick, easy-to-put-together chicken comes from Paul Kahan of The Publican, a restaurant in Chicago. The ingredient list is short, and may include much of what you already have on hand. But the flavor it yields is paramount: Serve it with wedge fries and a frosty beer for a meal that will lift the most flagging spirits.

by Frank Bruni·published 2009-05-27

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AmericanDinner, Main Course

Servings

2 servings

Total time

40 min

Calories / serving

1521 kcal

Ingredients (9)

serves

1/2 cup extra-virgin olive oilolive-oil
2 1/2 tablespoons fresh lemon juicelemon-juice
1 1/2 tablespoons brown sugarbrown-sugar
1 tablespoon Espelette pepper or Spanish smoked hot paprikapaprika
1 tablespoon dried oreganooregano
2 garlic cloves, slicedgarlic
1/2 teaspoon saltsalt
1/4 teaspoon freshly ground black pepperpepper
1 (3-pound) chicken, backbone removedchicken

Instructions (4 steps)

01In a large mixing bowl, combine oil, lemon juice, brown sugar, Espelette pepper or hot paprika, oregano, garlic and salt and pepper. Mix well.
02Flatten chicken and add to marinade, turning it until coated. Cover and refrigerate for at least one hour or overnight.
03Prepare 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.

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Rich recipe — supports nutrition-aware planning.