(The ad below will not display on your printed page)
Grilled Chicken with Banyuls Wine & Charred Zucchini
2 h 10 m
“The bird is spatchcocked and grilled in this five-ingredient chicken recipe, cutting cooking time in half. A glug of Banyuls, a fortified red wine from the Occitanie region of France, adds special flavor to an otherwise-simple marinade. Try NV Domaine La Tour Vieille Banyuls Reserva ($27).”
1 whole chicken (about 4 pounds)
½ cup Banyuls wine or port
3 tablespoons Banyuls vinegar or red-wine vinegar
1½ tablespoons Dijon mustard
¾ teaspoon sea salt, divided
4 medium zucchini, quartered lengthwise
1 tablespoon extra-virgin olive oil
1Remove giblets from chicken and trim any excess skin and fat. Place the chicken on a cutting board breast-side down. Working from the cavity to the neck, use kitchen shears or a sharp knife to cut down each side of the backbone; remove and discard (or reserve to make stock). Turn the chicken cut-side down and flatten the breastbone with the heel of your hand.
2Place the chicken in a 9-by-13-inch glass baking dish. Whisk wine (or port), vinegar and mustard in a small bowl. Pour the marinade over the chicken and massage it in. Marinate the chicken, breast-side down, for at least 1 hour and up to 24 hours.
3Preheat a gas grill to medium-high, then turn off one burner (leaving 1 to 2 burners lit, depending on your grill). Or build a two-zone fire in a charcoal grill (coals on one side) and let it burn down to medium-high heat (450°F).
4Oil the grill rack. Remove the chicken from the marinade (reserve the marinade) and sprinkle with ½ teaspoon salt. Grill the chicken, skin-side down, over the unlit portion of the grill until the skin is well-marked and browned around the edges, 25 to 30 minutes. Carefully turn it over and continue grilling until a meat thermometer inserted into the thickest part of a thigh registers 160°F, 20 to 25 minutes more. Transfer the chicken to a clean cutting board and let rest for 10 minutes.
5Meanwhile, toss zucchini with oil and the remaining ¼ teaspoon salt in a large bowl. Grill until lightly charred, 3 to 4 minutes per side.
6Pour the reserved marinade into a small saucepan. Bring to a boil over high heat. Cook until the sauce is reduced by half, about 8 minutes.
7Carve the chicken and arrange with the zucchini on a serving platter; serve with the sauce.