Kewpie-Marinated Chicken
Kewpie-Marinated Chicken
Ingredients
1 cup Kewpie mayonnaise
2 teaspoons finely grated lime zest plus 2
tablespoons fresh lime juice
1 1/2 tablespoons ground cumin
1 1/2 tablespoons hot paprika
Kosher salt
Pepper
Two 3-pound whole chickens
Extra-virgin olive oil, for brushing
Directions
In a bowl, whisk the Kewpie with the lime
zest and juice, the cumin, paprika, 1 tablespoon of salt and 1 teaspoon of
pepper.
Working on a large rimmed baking sheet,
using scissors, cut along either side of the chicken backbones to remove them.
Flatten the chickens and, using a knife, cut slashes all over the legs and
breasts. Spread the marinade on both sides of the chickens. Refrigerate for 2
hours. Bring to room temperature before grilling.
Set up a grill for indirect grilling, then
heat to 400°; oil the grate. Scrape some of the marinade off the chicken. Set
the chicken skin side down on the grate over indirect heat. Close the grill and
cook, turning once, until the chicken is lightly charred and an instant-read
thermometer inserted in the thickest part of the breast registers 160°, about
25 minutes. Transfer to a board and let rest for 10 minutes before serving.
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