Organic Marin by Tim Porter

Author:Tim Porter [Porter, Tim; Kingsley,Farina Wong]
Language: eng
Format: epub
ISBN: 978-0-7407-8620-4
Publisher: Andrews McMeel Publishing LLC
Published: 2008-06-03T04:00:00+00:00

Vinaigrette

Juice of 1 lemon

¼ cup extra-virgin olive oil, plus more for drizzling

¼ teaspoon salt

⅛ teaspoon freshly ground pepper

1 fennel bulb, trimmed and shaved

8 ounces dandelion greens or arugula leaves

Use a pair of kitchen shears to remove the backbone of the chicken by cutting along both sides of the bone. Reserve the backbone for another use. Flatten the chicken with the heel of your hand and place in a large, resealable plastic bag.

For the marinade: Combine all the ingredients in a food processor and puree to a smooth paste. Pour the marinade into the bag with the chicken, seal, and mix well. Refrigerate for at least 4 hours, or preferably overnight.

Remove the chicken from the refrigerator 30 minutes before cooking. Prepare a hot fire in a charcoal grill, or preheat a gas grill to high; also preheat an oven to 350°F. Oil the grill grids and sear the chicken, bone side down, for 7 to 10 minutes, until crisp and brown. Flip the chicken over and grill on the other side until brown, 7 to 10 minutes. Transfer the chicken to a baking sheet and roast in the oven for 25 minutes or until an instant-read thermometer inserted in the thigh registers 165°F. Set the chicken aside and let rest for 10 minutes.

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