- One 3 1/2-pound whole chicken, backbone removed and chicken cut in half
- 2 teaspoons kosher salt
- 2 1/2 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1 tablespoon piment d’Espelette
- 1 Fresno or red jalapeño chile, chopped
- 1 1/2 tablespons light brown sugar
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon black pepper
- Place the chicken halves skin side up on a baking sheet. Season all over with the salt, cover and refrigerate overnight.
- In a medium bowl, combine all of the remaining ingredients and mix well. Pour half of the chile oil into a large bowl, add the chicken and turn to coat; refrigerate for 4 hours. Reserve the remaining chile oil for serving.
- Light a grill and set it up for indirect grilling. Alternately, preheat the broiler and position the rack 8 to 10 inches from the heat. Remove the chicken from the bowl; reserve any chile oil remaining. Grill the chicken skin side down over indirect heat for 20 minutes, until lightly golden. Alternately, broil the chicken skin side up on a rack set over a baking sheet for 20 minutes. Baste the chicken with any remaining chile oil from the large bowl and continue grilling or broiling for 15 minutes longer; if grilling, turn occasionally. The chicken is done when the skin is deep golden and an instant-read thermometer inserted in the inner thigh registers 165°. Let the chicken rest for 10 minutes. Carve into 8 pieces and serve with the reserved chile oil.
Juicy, medium-bodied Garnacha from Spain.