According to Younger Daughter, tonight’s meal made up for the less-than-appealing experiments last week. Even if she had to eat her side dishes before the chicken finished cooking…
Whole chickens (spatchcocked or not) don’t land on our grills often; I prefer to cook game hens instead. As such, my timing was off on the entree, but that doesn’t mean dinner wasn’t successful in spite of absolutely everything being an experiment of some sort. I’ll likely remember to adjust my cook times better next time around, although I’m just as likely to go back to cooking game hens. Or smaller chickens.
The onion rings were cooked on the grill in a basket over the chicken, and although they didn’t turn out as I’d hoped, the flavor was outstanding. The finished result looked more like a casserole with a crispy topping than individual crunchy onion rings. I will have to continue my quest to get the panko to stick to the rings without deep-frying and keep the flavor profile from tonight (salt, pepper, panko, parmesan cheese, EVOO, egg white). As for the zucchini, it was brushed with EVOO, sprinkled with salt, pepper, granulated garlic, parmesan, and mozzarella cheese, then grilled next to the chicken.
As for the spatchcocked chicken, it was rubbed with fresh herbs (basil, thyme, rosemary) and doused with the juice from one lemon and one lime, then roasted until almost done, then glazed with a honey-citrus sauce that was inspired by a recipe found in Adam Perry Lang’s Serious Barbecue.
. Naturally, I didn’t follow the directions exactly and didn’t measure much of anything. And naturally, the results were great and likely never to be replicated again. However, for posterity’s sake, here is a ballpark estimation of the recipe I used tonight.
- 2 tbsp. honey
- Juice from one lemon
- Juice from one lime
- 2 tbsp. apple cider vinegar
- 1 tbsp. finely chopped cilantro
Thoroughly mix all ingredients with whisk. Brush on meat every 3-4 minutes during the last 15 minutes of the cook.