Grilled Deviled Chicken
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Grilled Deviled Chicken
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Adapted from Taming the Flame by Elizabeth Karmel As mentioned, per person portion sizes can vary. I found one chicken thigh sufficient per person, served as part of a meal with other things on the plate, such as vegetables or potatoes. We used a compact grill, but if your grill is larger, or you want to serve more people, feel free to double the recipe. If you want to make it without the wine or vermouth, use a mix of lemon juice and water. Elizabeth noted that this works fine with boneless, skinless chicken breasts, but to be aware that they will cook faster than thighs. You can also use it with a whole chicken. If so, you’ll want to butterfly the chicken, removing the backbone, cracking the breastbone, then opening the chicken up (like a book) so it lies flat. Tuck the wing tips under the wings, so they don’t burn. She advises grilling the chicken skin side up for 20 minutes, turn the ...
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Ingredients
- 1 tablespoon white wine or vermouth
- 2 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons butter salted or unsalted, melted
- 2 tablespoons olive oil plus additional for coating the chicken
- 1/2 teaspoon thyme or 1 teaspoon fresh thyme, minced, dried
- Very generous pinch cayenne pepper red pepper powder, or paprika (sweet or smoked
- 2 scallion chopped, small
- 8 chicken thigh about 2 pounds, 1kg, bone-in, skinless
- 1/4 cup (20g) breadcrumbs panko, or cracker crumbs, toasted
- salt freshly ground
- black pepper freshly ground
Instructions
- Heat the grill to about 375ºF (190ºC), if your grill has a thermometer. If not, get it moderately hot, but remember that this cooks best over medium, indirect heat.
- In a small bowl, whisk the white wine and mustard together. Slowly drizzle the butter and olive oil into the mustard mixture, whisking constantly. Add the thyme, cayenne and scallions. Set aside.
- Toss the chicken thighs in a bowl with a good drizzle of olive oil and salt and pepper.
- Without unrolling or flattening the thighs, set them on a grill, bone side down over indirect heat, not over a direct flame. Lower the cover of the grill and let cook, checking frequently, until the tops of the thighs go from being raw to changing color with the exterior looking cooked. The inside will still be undercooked, and they will have shrunk by about one-third. They should take about 15 minutes to reach this point. The bottom may be nice and crispy. If they get too dark, slip a sheet of aluminum foil under them.
- Start basting the chicken frequently with the sauce, closing the cover, then lifting it a few minutes later to baste them again. Continue cooking, and basting a bit, until the thighs are cooked through, which will be between 15 and 20 more minutes depending on the temperature of the grill.
- About ten minutes before the thighs are finished, sprinkle the tops with breadcrumbs and keep basting; avoid disturbing the crumb crust and dribble the sauce over the crumbs, rather than brushing. The thighs are done when you poke a paring knife into one and the chicken is cooked close to the bone or an instant-read thermometer inserted into the thickest part registers at least 165ºF/75ºC. Remove from the grill and serve.
Notes
- Do-Ahead: Like most grilled food, this is best served hot off the grill. You can make the sauce the same day you plan to grill the chicken.
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