Brined Butterflied Chicken Alla Diavola with Lemony Fennel Slaw

Name: Brined Butterflied Chicken Alla Diavola with Lemony Fennel Slaw
Prep time: 11 h 25 min
Cook time: 11 h 25 min
Total time: 11 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 whole chiles de arbol, crushed; 6 dried chiles de arbol, lightly toasted and crushed; 1 teaspoon whole black peppercorns, plus more for seasoning; 8 whole black peppercorns; 59 milliliters fennel fronds (leaves); 1 small bulb fennel, thinly sliced; 118 milliliters fresh Italian flat-leaf parsley; 1 head garlic, halved lengthwise; 6 cloves garlic, chopped; 946 milliliters ice cubes; 237 milliliters kosher salt, plus more for seasoning; 1 teaspoon kosher salt; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters fresh lemon juice; 1 teaspoon finely grated lemon zest; 3 lemons, halved and grilled; 118 milliliters mayonnaise; 237 milliliters extra-virgin olive oil; 1 teaspoon fresh oregano leaves; 1 leave Parsley; 1 small head Savoy cabbage, thinly sliced; 1 teaspoon sugar; 1 kilograms whole chicken, butterflied

You can never have too many main course recipes, so give Brined Butterflied Chicken Alla Diavola with Lemony Fennel Slaw a try. This gluten free and dairy free recipe serves 4. One portion of this dish contains roughly 38g of protein, 52g of fat, and a total of 729 calories. Head to the store and pick up bulb fennel, chiles de arbol, chicken, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 11 hour and 25 minutes.

Instructions

For the brine: Bring 4 cups water, the salt, peppercorns, garlic and chiles to a boil. Stir until the salt is dissolved.

Ingredients you will need

Peppercorns

Chili Pepper

Garlic

Brine

Water

Salt

Remove the brine from the heat and cool slightly. Stir in the ice cubes. The brine should be cold when you add the chicken.

Ingredients you will need

Ice Cubes

Whole Chicken

Brine

Add the chicken, cover and refrigerate for at least 1 hour and up to 4 hours.

Ingredients you will need

Whole Chicken

Whisk the mayonnaise, lemon zest, lemon juice and sugar in a large bowl.

Ingredients you will need

Lemon Juice

Lemon Zest

Mayonnaise

Sugar

Equipment you will use

Whisk

Bowl

Add the cabbage, fennel, fronds and parsley in a large bowl and sprinkle with salt and pepper. Cover and refrigerate for at least 30 minutes.

Ingredients you will need

Salt And Pepper

Cabbage

Parsley

Fennel

Equipment you will use

Bowl

Remove the chicken from the brine, rinse well with cold water and pat dry.

Ingredients you will need

Whole Chicken

Brine

Water

Place the chicken skin-side up on a baking rack set over a baking sheet. Refrigerate the chicken for at least 1 hour and up to 4 hours. This will allow the chicken skin to dry out and produce a crisper crust on the grill.

Ingredients you will need

Whole Chicken

Crust

Equipment you will use

Baking Sheet

Grill

Combine the oil, peppercorns, chiles, garlic, oregano and salt in a small saucepan over low heat and simmer.

Ingredients you will need

Peppercorns

Oregano

Chili Pepper

Garlic

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Remove the saucepan from the heat and keep at room temperature for at least 30 minutes and up to 4 hours.

Equipment you will use

Sauce Pan

Transfer the oil to a blender and blend until smooth.

Ingredients you will need

Cooking Oil

Equipment you will use

Blender

Drain the oil into a bowl.

Ingredients you will need

Cooking Oil

Equipment you will use

Bowl

Heat the grill for direct medium heat and indirect grilling. If using charcoal, make sure the bottom vents and top vents of the grill are open.

Equipment you will use

Grill

Remove the chicken from the refrigerator 30 minutes before grilling.

Ingredients you will need

Whole Chicken

Brush the chicken with 3 tablespoons of the chile oil and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Chili Oil

Whole Chicken

Place the chicken skin-side down over the coals, on direct heat. Grill the chicken until the skin is golden brown and crispy, about 10 minutes. Flip the chicken and move it over the indirect heat. Cover the grill and cook the chicken until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 30 minutes.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer