Olive-Brined Chicken with Grilled Onions and Paprika Oil

Name: Olive-Brined Chicken with Grilled Onions and Paprika Oil
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 10 bay leaves; 118 milliliters flat-leaf parsley leaves; 59 milliliters herbes de Provence; 2 Finely grated zest and juice of lemons; 118 milliliters kosher salt; 237 milliliters pitted Spanish green olives, smashed; 118 milliliters pimiento-stuffed Spanish olives, sliced crosswise 1/4 inch thick; 1 Tbsp hot pimentón de la Vera (smoked Spanish paprika); 12 servings Salt and freshly ground pepper; 59 milliliters sugar; 2 Tbsps chopped thyme; 118 milliliters vegetable oil; 3 larges Vidalia or other sweet onions, sliced crosswise 1/2 inch thick; 2 liters water; 12 whole chicken legs, divided into drumsticks and thighs

Need a gluten free and dairy free main course? Olive-Brined Chicken with Grilled Onions and Paprikan Oil could be a great recipe to try. This recipe serves 12. One portion of this dish contains around 22g of protein, 32g of fat, and a total of 426 calories. 1 person found this recipe to be yummy and satisfying. If you have thyme, vidalia, juice of lemon, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

In a large saucepan, combine the water, kosher salt, sugar, herbes de Provence, lemon zest and juice, smashed olives and bay leaves and simmer to dissolve the salt.

Ingredients you will need

Herbes De Provence

Salt

Bay Leaves

Lemon Zest

Olives

Juice

Sugar

Water

Equipment you will use

Sauce Pan

Pour the brine into a very large, nonreactive bowl or stock pot and let cool to room temperature, stirring occasionally. Submerge the chicken in the brine and cover, or put the chicken and brine in a heavy-duty plastic bag. Refrigerate overnight.

Ingredients you will need

Whole Chicken

Brine

Stock

Equipment you will use

Ziploc Bags

Pot

Bowl

In a small saucepan, whisk together the vegetable oil, pimentn de la Vera and 1 tablespoon of the chopped thyme.

Ingredients you will need

Vegetable Oil

Thyme

Equipment you will use

Sauce Pan

Whisk

Place over moderate heat until hot.

Light a grill.

Equipment you will use

Grill

Brush the onion slices with some of the paprika oil. Season with salt and pepper and sprinkle with the remaining 1 tablespoon of thyme. Grill the onions over moderately high heat, turning once, until lightly charred and crisp-tender, about 4 minutes per side.

Ingredients you will need

Salt And Pepper

Paprika

Onion

Thyme

Cooking Oil

Equipment you will use

Grill

Transfer the onions to a large platter. Toss to separate the rings and drizzle with 2 tablespoons of the paprika oil.

Ingredients you will need

Paprika

Onion

Cooking Oil

Add the sliced olives and parsley and toss again.

Ingredients you will need

Parsley

Olives

Remove the chicken pieces from the brine and pat dry. Season with salt and pepper. Grill the chicken over moderate heat, turning often, until the skin is nicely charred and the meat is cooked through, about 25 minutes. Toward the end of cooking, brush the chicken all over with the paprika oil.

Ingredients you will need

Salt And Pepper

Chicken Pieces