Re-Publican Chicken
Whilst visiting Chicago, we tried the almighty bird at the Publican restaurant. Read more about our adventure here.
We liked the bird so much, we attempted to replicate it at home over a charcoal powered Webber grill, using the prescription from the New York Times. As predicted, our bird was good, but not as good as the real deal.
So, we tried again with a few tweaks to the recipe to create Redux Publican chicken, or re-publican chicken. We enjoyed this tweaked version significantly more.
Recipe: Re-Publican Chicken
Ingredients
1 3 to 4 pound whole chicken, best you can find, butterflied
3 and 1/2 tablespoons hot pimenton
A hand full of hickory or apple wood chips
Instructions
Using a mortar, pulverize the garlic. Add the pimenton, kosher salt, oregano and lemon juice and continue to pulverize. Whisk in the olive oil to form a smooth paste.
Place the chicken in a large plastic refrigeration bag. Pour the marinade over the the chicken, and use your hands to massage it into the chicken. Make sure you hit the get the wings and legs well coated. Place the bag in a bowl or tray, and refrigerate over night, up to 48 hours.
Setup a gas or charcoal grill for indirect grilling. When the temperature reaches 350, place the bird, breast side down on the cool side of the grill. Toss the wood chips on the coals, or place in an aluminum foil pouch for a gas grill, and lower into the gas. Cover and let roast an smoke for about 20 minutes.
This is tricky. Using a big pair of tongs and a big BBQ spatula, flip the bird. Roast for an additional 15 minutes. Use a quick read thermometer to test the internal temperature in the thigh. When it registers 170F, the bird is done
Remove the bird to a carving board. Let rest for 15 minutes. Carve and serve.
Serves 4, approximately 400 Calories per serving.
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Tags: aluminum foil , apple wood , bbq chicken , charcoal grill , chicago , chicken ingredients , foil pouch , garlic cloves , pair of tongs , publican , tweaked version , webber grill , wood chips
