This is an easy, perfect meal for a grill-worthy summer day. Brining the chicken overnight is a game-changer in terms of adding a beautiful flavor profile and moisture (there is nothing worse than bland, dry grilled chicken!). The shallots caramelize in the pan in the chicken juice, and the asparagus is prepared on the grill while the chicken rests. I like serving the same white wine as I use in my brine to magnify the flavors. Simplicity at its best!
SUMMER GRILLED WHOLE CHICKEN WITH ASPARAGUS AND CARAMELIZED SHALLOTS
12 cups tepid water
2 cups dry white wine (such as Sauvignon or Chardonnay)
4 heads of garlic, halved crosswise
1/2 cup kosher salt, plus more for seasoning
1 tablespoon peppercorns
4 lemons (2 thinly sliced, 1 quartered, and 1 for juice and garnish)
1 orange, thinly sliced
7 rosemary sprigs (plus more for garnish, optional)
One 3 to 4-pound chicken (I prefer the “Step 4” chickens at Whole Foods)
2 tablespoons salted butter, melted
3 large shallots, peeled and halved lengthwise
1 bunch thick asparagus, fibrous ends trimmed
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
INSTRUCTIONS
In a large pot, combine the water, wine, 3 heads of halved garlic, salt, pepper, the 2 thinly-sliced lemons, orange and 3 of the rosemary sprigs. Stir to dissolve the salt. Immerse the chicken in the brine, breast-side down. Cover and refrigerate overnight.
Preheat grill to 400 degrees. Remove the chicken from the brine and pat dry. Salt and pepper the inside cavity liberally. Stuff the cavity with the quartered lemon, 2 rosemary sprigs and 1 head of halved garlic. Tie the legs together using kitchen twine. Tuck the wings behind the back. Using your hands or a pastry brush, bathe the skin - front and back - in melted butter (I like using my hands because butter feels luxurious!). Salt and pepper the skin, front and back.
Place the bird in a cast iron griddle pan, breast side down. In a bowl, toss the shallots in olive oil, salt and pepper, and arrange around the bird with the remaining 2 rosemary sprigs. Grill with the lid closed at 400 degrees for 40 minutes. Ensure that the grill reads 400 degrees for the entirety of the grilling period.
After the first 40 minutes, carefully flip the bird on its back, taking care not to rip the skin (I use a combination of large tongs and a spatula). Grill until a thermometer inserted into the thickest part of the thigh reaches 160 degrees, another 30 to 40 minutes. Transfer to a platter, tent in foil and let rest for at least 10 minutes.
In a large sealable bag, combine the trimmed asparagus with the olive oil, juice from 1/2 a lemon, salt and pepper. While the chicken is resting, grill the asparagus until charred, turning occasionally. Arrange on the chicken platter.
Cut the breast off the bone, remove the thigh and leg in one piece, and serve with the shallots and asparagus. Garnish with fresh rosemary and lemon slices.
Yields 2 to 3 servings.
RESOURCES
© Simple Savant 2018