Sizzling Whole Range Fed Washington Chicken on the Grill with Rosemary-Balsamic Strawberries
Serves: 4 to 6
This recipe is based on a glorious dish prepared by a Basque chef I worked with many years ago. The sweet and spicy notes of the glaze make the chicken succulent and the zesty, peppercorn-dusted local strawberries counterpoint it perfectly.
- 1 whole chicken (about 4 pounds) Add to list
- 1 cup organic apple cider Add to list
- 1/4 cup balsamic vinegar Add to list
- 1/4 cup brown sugar Add to list
- 3 cloves garlic, chopped Add to list
- 1 teaspoon chopped organic rosemary Add to list
- 1/2 teaspoon cayenne pepper Add to list
- Sea salt and freshly cracked pepper to taste Add to list
Rinse and dry the chicken and place in a shallow dish. Place all of the remaining ingredients in a small saucepan and boil hard for 5 minutes. Cool completely. Pour half of the cider-cayenne glaze over the outer surface. Let marinate for 1 hour to overnight, uncovered, in your refrigerator. Reserve the remaining glaze.
Prepare a generous bed of hot coals and make a clearing in the center. Place an old cake pan or several layers of foil formed into a bowl shape in the center. This will act as a drip pan to prevent flare ups. If you are using a gas grill, light the flame on one side of the grill only. (You will place the chicken on the unlighted side. This is called indirect cooking and will keep the chicken from dripping fat directly into the flame.)
Place the chicken, breast side down, on the grill and brush with a little of the glaze. Cover the grill. Cook for 30 to 35 minutes. (At this point you may need to add a few more charcoal briquettes to the fire.)
Turn the chicken over, brush generously with the glaze, and cook another 35 minutes or until it is sizzling and golden and the interior temperature is 165° F.
Place the chicken on a serving platter and surround with the strawberries. Carve and serve.
For Rosemary-Balsamic Strawberries
Toss all of the ingredients together gently. You may add a dash of brown sugar if your tastes lean in that direction.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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