Chef Ben Says: Cook a Chicken
I'd be crazy if I said I haven't benefitted from the resurgence of food and barbecue in the media. You can turn on any one of a dozen channels at any given point in time and learn the finer points of supreme sauces and magic marinades.
My question then, is this: What happened to chicken? We have a billion flavorful preparations milliseconds from our eyeballs, and yet, here's what we choose:
A true culinary tragedy. One of the most basic of all grillables, the flavor bomb contained in the domestic chicken has left our kitchens and backyards. Chickens have taken up temporary housing in the mega-mart rotisserie machine, and are retired to a sweaty plastic box under the hot lights. This epicurean crime is compounded again and again as the infractions move from sad seasonings, to wet sloppy skin, to the dry, grey meat.
I'm not saying that there is no use for these birds in our day to day lives. I'm not judging whether they have the ability to assist in the creation of a quick weeknight meal. I AM questioning, however, how a flavorless chicken in a plastic box ended up on the center of America's dinner plate.
Evidence from around the world supporting my case? I give you the Mexican roadside chicken, the Pollo a la Brasa from Peru, and my personal favorite: The Jamaican Jerk Chicken.
So whether your fancy is assertive spice from Mexico or Peru, firey chili heat from Jamaica, or simple salt and pepper, I implore you, cook a chicken!
Jamaican Jerk Chicken
1 spanish onion, chopped
4 bunches green onions, trimmed and roughly chopped
8 garlic cloves, peeled
2 tablespoons fresh ginger, minced (about 1 ½ inch root)
4 scotch bonnet or habanero chilis, stems removed, seeds optional, sliced
4 jalapeno chili peppers, stems removed, seeds optional, sliced
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons freshly ground allspice
2 tablespoons dried thyme
½ cup olive oil
½ cup soy sauce
2 whole chickens, whole, approximately 3 ½ - 4 pounds, giblets removed, washed and patted dry
Make the jerk marinade: Combine Spanish onions, green onions, garlic, ginger, scotch bonnets, jalapenos, salt, pepper, allspice, thyme, oil, vinegar, and soy sauce in the jar of a blender or food processor. Run on high speed until the mixture is a very fine puree. Set aside. This should make approximately 5 cups. Reserve 2 ½ cups for the marinade, one for basting, one for serving and ½ for your rice and peas.
“Spatchcock” the chickens: Lay the chicken, breast side down on a cutting board. With good poultry shears or a large, sharp knife, cut along the backbone of the chicken starting at the neck, and working toward the rear.
Repeat process on the other side of the backbone. Remove backbone, and save for your stock pot. Lay the chicken flat with the breast down and press firmly in the center of the breast, breaking the wishbone enough for the breast to lie flat.
Put each chicken in a zip-top bag with 1 ¼ cups of the marinade, pressing all of the air out of the bag. Allow to marinate at least 4 hours. Preheat grill to low heat. Place the chickens, breast side up directly on the grates over the low heat. Baste generously with the marinade.
Allow to cook approximately 10 minutes, or until the underside of the birds is golden brown. Turn over and baste again with the marinade and allow to cook 10 more minutes on the breast side. Repeat until the birds are dark brown and crispy, and your thermometer reads at least 165 to 170 degrees in the leg quarters and the breast. If you are having difficulties with flare ups, or overbrowning, you can certainly use the indirect method as well. When done, remove chickens to a platter, cover loosely with foil, and allow to rest 10 minutes. Carve into pieces, serve with rice and peas. Grab a beverage, this one is gonna burn a bit!
Rice and Peas
1 tablespoon olive oil
3 tablespoons jerk marinade
1 teaspoon kosher salt
1 can coconut milk
2 cups water
2 cups jasmine rice
In a small sauce pan over medium heat, add the olive oil, swirl to coat, and then the marinade. Fry the marinade until fragrant. Add the coconut milk, water, and rice. Stir to combine. Bring to a boil, cover, then reduce to a simmer. Cook 20 minutes until all of the liquid is absorbed. Serve with jerk chicken.
