Marinade and Memorial Day Weekend are one in the same to me. The cooking technique is one of those unspoken requirements every barbecuing activity must have to ensure this holiday weekend is fully enjoyed. For speed and even cooking, I spatchcocked this chicken. It’s a french term for literally, butterflying an entire chicken by removing its backbone with a pair shears (preferably, a pair of PT signature shears) or a knife. You try grilling a whole chicken without butterflying it and let me know how it turns out.
When you spatchock, you end up with a beautiful barbecued bird which will create a serious wow factor for your guests. Also, make sure you marinade this chicken overnight or at least 16 hours. You really want the wine sauce to penetrate the meat and the flesh.
7oz red wine
3½ fl oz port wine
2 garlic cloves, sliced
2 small bay leaves
4 sprigs thyme
4 strips lemon zest
4 pinches sea salt
2 pinches freshly ground black pepper
3lb to 5lb free-range chicken, spatchcocked, legs and thighs scored to the bone
sunflower oil, for oiling
- 2 free-range egg yolks (preferably organic)
- 2 tsp Dijon mustard
- 150ml/5fl oz rapeseed oil
- 1 tsp white wine vinegar
- 2 pinches sea salt
- 1 pinch pepper, cayenne
- 1 tsp lemon juice
- 8 – 12 oz pack of shredded cabbage or broccoli spears
For the chicken, in a large pan on a high heat cook the red wine and port until the volume of liquid has reduced by three-quarters. Remove from the heat and add the garlic, bay, thyme and lemon zest. Season to taste and set aside to cool.
Add the cooled marinade to the chicken and work it in well, ensuring that you lift the skin away from the breasts and get the marinade under the skin. Cover with cling film and refrigerate overnight to marinade.
Remove the chicken from the fridge, discard the cling film and allow the chicken to sit at room temperature for an hour.
Preheat the oven to 150C/300F/Gas 2.
Place the chicken and its marinade in a roasting tray. Cover with foil and pierce the foil a few times with a knife. Place in the oven for an hour. By pre-cooking the chicken at a low temperature you ensure that you get juicy meat. Remove the chicken from the oven and reserve any juices in the roasting tray.
Meanwhile for the coleslaw, in a medium bowl, whisk together the egg yolk and mustard until a pale color. Continuing to whisk, slowly add the oil, drop by drop until the egg begins to thicken and the dressing turns to mayonnaise. Add the oil in a thin steady stream until it is all incorporated. Feel free to do this in a food processor or blender for faster results.
Whisk in the vinegar, salt, pepper and lemon juice. Taste and correct the seasoning and then mix in the shredded greens. Set aside in the fridge.
Preheat your barbecue to about 150C/300F and lightly oil the grill bars with sunflower oil.
Lay the chicken, skin-side down in the centre of the barbecue and cook for seven minutes with the lid closed. Turn the chicken over and cook for another five minutes with the lid closed. Baste with the reserved cooking liquid.
Remove from the barbecue to a carving board and allow to rest for 10 minutes. Joint the chicken and carve the breasts into long strips.
Serve with the coleslaw and a beer alongside.
Have a great weekend!
‘Plated or Poured’ is our weekly food and drink column curated by Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.
Follow Rashad’s journey on Instagram.