Grilling Recipes and Barbecue Recipes
Ring-of-Fire Chicken Recipe
Chicken BBQ and Barbecue Recipes

 

Ring-of-Fire Chicken
Makes 4 servings

4 cloves garlic, peeled

1 tablespoon kosher salt, plus additional for seasoning

1/2 cup extra-virgin olive oil

2 teaspoons crushed red pepper

4 chicken halves, about 13/4 pounds each

1/2 cup balsamic vinegar

4 ripe peaches, halved lengthwise and pitted

1 medium red onion, quartered

3 to 4 sprigs fresh thyme

Freshly ground black pepper

1 tablespoon chopped fresh flat-leaf parsley

Smash garlic cloves, sprinkle with 1 teaspoon of the salt and, with the flat side of a large knife, mash and smear mixture to a coarse paste.

Put in a small bowl and stir in olive oil, remaining 2 teaspoons salt, and red pepper. Brush chicken with some garlic oil. Set aside.

If using wooden skewers, soak them in water for at least 30 minutes before grilling. To prepare the "ring of fire," light 2 chimneys of charcoal (see 6D) in your grill. When the coals are ashed all over, distribute in a ring around the edge of the grill.

Simmer the balsamic vinegar in small saucepan over medium heat until syrupy and reduced by about half. Meanwhile, skewer a peach half lengthwise, followed by an onion wedge, then another piece of peach. Repeat to make 3 more skewers.

Toss the thyme sprigs on the coals and put the chicken on the grill, bone side down, over indirect heat inside the ring.

Cover and cook until the skin is golden and the chicken is about three-quarters cooked, about 20 minutes.

Brush the chicken with the garlic oil again, turn and cook, uncovered, until the skin is very crisp and an instant-read thermometer inserted in the thigh registers 170 degrees, about 15 minutes more.

Remove the chicken from the grill and let it rest for about 10 minutes.

Grill the fruit skewers over the direct heat of the ring until lightly charred, about 5 minutes. Turn and grill, the other side, until the fruit softens, about 5 minutes.

Remove from the grill, brush with the balsamic glaze, season with salt and black pepper to taste, and sprinkle with parsley.

Serve each chicken half with a fruit skewer.

Note: A ring of fire is a variant of indirect-heat grilling, with the heat completely surrounding the chicken as it cooks. If you have a gas grill, set it up as a hot indirect fire and rotate the birds toward the heat periodically as they cook.

Nutritional information per serving: 473 cal., 30 g fat (5 g sat.), 72 mg chol., 22 g carb., 1,518 mg sodium, 2 g fiber, 28 g pro.

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