Pacific Rim Barbecued Chicken with Grilled Corn
Mustard, soy sauce, garlic, ginger, and thyme flavor grilled chicken, slow-cooked so that it retains its moisture. Chef Rautureau suggests using free-range chicken for its flavor. He serves it with corn on the cob, roasted right in the grill beside the chicken.
- Free Range Chicken - 1 Whole, 4 to 4-1/4 pounds
- Dijon Mustard - 1 cup
- Garlic - 4 teaspoons, chopped
- Ginger - 4 teaspoons, grated
- Thyme - 4 teaspoons
- Soy Sauce - 1/2 cup
- Sesame Oil - 1/2 cup
- Extra-Virgin Olive Oil - 1/2 cup
- Shallots - 4 teaspoons, chopped
- Grilled Corn on the Cob
- Corn in the husk - 4 ears
- Olive oil
- Salt and freshly ground pepper
Cut the chicken into four portions, removing the backbone. Whisk the remaining ingredients together for the marinade. Pour the marinade over the chicken in a zippered plastic bag or a glass dish, turning to coat well. Marinate in the refrigerator, covered, overnight.
Light a large quantity of charcoal briquettes in a large, covered charcoal grill and let the coals burn until they are covered with light ash. Prepare for indirect cooking by forming the coals into a circle around the perimeter of the grill. Place the cooking grill on top.
Remove the chicken from the marinade and place the pieces, skin-side down, on the cooking grate directly over the coals. Sear the chicken for 2 to 3 minutes per side, creating grill marks. Move the chicken to the center of the grill, away from the coals, and cover, leaving the ventilation holes open. Grill by indirect heat for 1 to 1-1/2 hours, to an internal temperature of 180 F. The juices should run clear. Remove from the heat and put on a warmed platter to rest for 5 minutes.
One half hour before the chicken is ready, add the corn to the grill: Leave the corn in the husk and brush with olive oil. Season each ear with salt and pepper and wrap in aluminum foil. Place the corn on the cooking grate directly over the coals and cook 20 to 25 minutes. Use heavy gloves to protect yourself to remove the husks and corn silk just before serving.
To serve: Serve pieces of grilled chicken on warmed serving plates, accompanied by roasted corn. Chef Rautureau also suggests cannelloni beans as an accompaniment; you may substitute another seasonal vegetable.