The grilled chicken at Publican is one of the most popular menu items. | Sun-Times
Updated: May 9, 2012 9:54AM
MAKES 2 SERVINGS
1/2 cup extra-virgin olive oil 1 tablespoon Piment d’Espelette 1 tablespoon dried oregano 1 2 garlic cloves, sliced
1 tablespoon Piment d’Espelette
1 tablespoon dried oregano
11/2 tablespoons brown sugar
2 garlic cloves, sliced
1/4 teaspoon black pepper 1 lemon, halved 1 whole chicken (about 3 pounds),
1 lemon, halved
1 whole chicken (about 3 pounds),
Heat charcoals on one side of the grill only (or light half of a gas grill). Remove chicken from marinade, reserving marinade. Grill chicken skin-side down over indirect heat (away from the coals), covered. Baste chicken every 5 minutes with reserved marinade for 30 to 40 minutes, or until juices run clear when you cut into chicken.
Remove from grill and let rest 5 minutes. Squeeze juice of other lemon half onto chicken, carve with sharp boning knife and serve.
Note: Piment d’Espelette is a pepper grown in the Basque region. Find it in specialty food stores or on online.
Adapted from Brian Huston, Publican
Nutrition facts per serving: 1,023 calories, 83 g fat, 21 g saturated fat, 242 mg cholesterol, 6 g carbohydrates, 4 g sugars, 60 g protein, 485 mg sodium, 1 g fiber