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Ring-of-Fire Chicken




Source of Recipe


the web


Recipe Introduction


Makes 4 servings


List of Ingredients




4 cloves garlic, peeled
1 tablespoon kosher salt, plus additional for seasoning

1/2 cup extra-virgin olive oil

2 teaspoons crushed red pepper

4 chicken halves, about 13/4 pounds each

1/2 cup balsamic vinegar

4 ripe peaches, halved lengthwise and pitted

1 medium red onion, quartered

3 to 4 sprigs fresh thyme

Freshly ground black pepper

1 tablespoon chopped fresh flat-leaf parsley


Recipe



Smash garlic cloves, sprinkle with 1 teaspoon of the salt and, with the flat side of a large knife, mash and smear mixture to a coarse paste.

• Put in a small bowl and stir in olive oil, remaining 2 teaspoons salt, and red pepper. Brush chicken with some garlic oil. Set aside.

• If using wooden skewers, soak them in water for at least 30 minutes before grilling. To prepare the "ring of fire," light 2 chimneys of charcoal (see 6D) in your grill. When the coals are ashed all over, distribute in a ring around the edge of the grill.

• Simmer the balsamic vinegar in small saucepan over medium heat until syrupy and reduced by about half. Meanwhile, skewer a peach half lengthwise, followed by an onion wedge, then another piece of peach. Repeat to make 3 more skewers.

• Toss the thyme sprigs on the coals and put the chicken on the grill, bone side down, over indirect heat inside the ring.

• Cover and cook until the skin is golden and the chicken is about three-quarters cooked, about 20 minutes.

• Brush the chicken with the garlic oil again, turn and cook, uncovered, until the skin is very crisp and an instant-read thermometer inserted in the thigh registers 170 degrees, about 15 minutes more.

• Remove the chicken from the grill and let it rest for about 10 minutes.

• Grill the fruit skewers over the direct heat of the ring until lightly charred, about 5 minutes. Turn and grill, the other side, until the fruit softens, about 5 minutes.

• Remove from the grill, brush with the balsamic glaze, season with salt and black pepper to taste, and sprinkle with parsley.

• Serve each chicken half with a fruit skewer.

• Note: A ring of fire is a variant of indirect-heat grilling, with the heat completely surrounding the chicken as it cooks. If you have a gas grill, set it up as a hot indirect fire and rotate the birds toward the heat periodically as they cook.