Recipes Grilled Chicken with Spicy-Sweet Chile Oil Be the first to rate & review! Chef Paul Kahan uses garlic, lemon juice, chile and the mildly spicy Basque red pepper piment d’Espelette to flavor the oil for his chicken. He brushes half of the seasoned oil on the chicken as it cooks; the rest gets served at the table. Slideshow: Grilled Chicken Recipes By Paul Kahan Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research.Restaurants: Blackbird, The Publican, Avec, Publican Quality Meats, Big Star (Chicago)Experience: Metropolis, Erwin, Topolobampo (Chicago)Education: Northern Illinois University (Computer Science)Accolades: Kahan's restaurants reflect his commitment to working with Midwestern farmers, which helped him earn the following accolades:*James Beard Foundation Award for Outstanding Chef in 2013 *Who's Who of Food & Beverage in America in 2014 *Best Chefs in America in 2004 *Food & Wine Best New Chef in 1999 *One MICHELIN star at Blackbird in 2011 through 2020 Food & Wine's Editorial Guidelines Updated on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 30 mins Total Time: 1 hrs Yield: 2 Ingredients 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 Directions 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. Serve With French fries. Suggested Pairing Juicy, medium-bodied Garnacha from Spain. Rate it Print