SMOKED SPANISH- STYLE GRILLED CHICKEN
HONEY AND CUMIN make for an intoxicating duet of aromas and flavors. This dish speaks of the sweet- and- sour Moorish infl uences that prevail in so much Spanish food.
- 1 whole broiler chicken, about 3 pounds, trimmed
- 1⁄4 cup olive oil, plus more as needed
- 2 to 3 tablespoons sherry vinegar, plus more as needed
- 2 garlic cloves, very finely chopped
- 1 tablespoon ground cumin
- Salt and freshly ground black pepper to taste
- 3 tablespoons honey
Instructions:
- Trim the back from the chicken. Remove the giblets packet and set aside for another use. Wash the chicken inside and out and pat dry.
- In a large, shallow bowl, whisk together the olive oil and vinegar. Mix in the garlic, cumin, salt, and pepper. Place the chicken in the bowl and turn to coat all over with the marinade. Cover, refrigerate, and marinate for 1 to 4 hours, turning every now and then in the marinade.
- Heat the grill to medium.
- Place the chicken breast side up on a rack in a shallow roasting pan. Generously brush the breast, thighs, and wings with marinade. Place the pan on the grill rack. Cover the grill (make sure the vents are open) and smoke the chicken for 11⁄4 to 13⁄4 hours. During the course of cooking, brush the chicken every 10 or 15 minutes with the marinade. About 15 to 20 minutes before the chicken is cooked, whisk the honey into the marinade and replenish with a little olive oil and vinegar. Brush this all over the chicken.
- Continue grilling until the chicken is a deep brown with a crisp skin and is cooked all the way through, about 10 more minutes. Remove the chicken from the grill, cover with aluminum foil to keep warm, and let it rest for 10 minutes before carving.