Salt Slab Chicken with Pepperoncini VinaigretteSteven Raichlen
Salt Slab Chicken with Pepperoncini Vinaigrette
- Yield: 2 to 3, but can be multiplied, if desired
- Method: Direct Grilling / Indirect Grilling
- 1 chicken (3-1/2 to 4 pounds), preferably organic
- Extra virgin olive oil
- 1 tablespoon coarse salt (sea or kosher)
- 1 tablespoon cracked black peppercorns or freshly ground black pepper
- 1 tablespoon Calabrian hot peppers or hot red pepper flakes
- 2 cloves garlic, peeled and minced
- 2 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Zest of 1 lemon
- 1 pound horn peppers or Fresno peppers, for grilling
You’ll also need:
- 1 salt slab per chicken (lacking one, use a cast iron skillet or a foil-covered fire brick)
- 2 hardwood chunks
1: Spatchcock (butterfly) the chicken and place in a baking dish or on a rimmed sheet pan.
2: Make the rub: Combine the salt, pepper, hot pepper flakes, garlic, rosemary, thyme, and lemon zest in a small mixing bowl and mix well with your fingers. Drizzle the chicken with olive oil, turning to coat both sides. Marinate the chicken in the refrigerator for 30 minutes while you light the grill.
3: Set up your grill for indirect grilling and heat to medium-high (400 degrees). Brush or scrape the grill grate clean and oil it well. Place wood chunks on the fire.
4: Place the chicken skin side down on the grill. Place the salt slab on top. Grill until the bottom is browned, 20 to 25 minutes.
5: Invert the chicken and place it on top of the salt slab. Continue indirect grilling the chicken until sizzling and browned and the meat is cooked through, another 15 to 20 minutes. The internal temperature of the meat should be at least 165 degrees.
6: Meanwhile, grill the horn peppers until browned on both sides. Set aside and keep warm.
7: Arrange the chicken on a serving platter along with the red peppers. Spoon the Pepperoncini Vinaigrette over the chicken (or on the side) and serve at once.
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