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RECIPE: Grilled Chicken

The grilled chicken Publican is one most popular menu items. | Sun-Times

The grilled chicken at Publican is one of the most popular menu items. | Sun-Times

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Updated: May 9, 2012 9:54AM


1/2 cup extra-virgin olive oil

1 tablespoon Piment d’Espelette
(see Note)

1 tablespoon dried oregano


1/2 tablespoons brown sugar

2 garlic cloves, sliced

1/2 teaspoon salt

1/4 teaspoon black pepper

1 lemon, halved

1 whole chicken (about 3 pounds),
backbone removed

Combine olive oil through juice of 1/2 lemon in large bowl. Add chicken and toss to coat. Marinade in refrigerator at least 1 hour or overnight.

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

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