Orange-glazed chicken with cumin and mint

[Dave the Cook]

Orange-glazed chicken with cumin and mint

Serves 4 as Main Dish.

This recipe accompanies the Daily Gullet article Old Enough.

• 1 3-1/2 to 4-pound chicken, spatchcocked and brined
  
• 1 T whole cumin
  
• 1 tsp whole white pepper
  
• 3/4 tsp whole coriander
  
• 4 tsp extra-virgin olive oil
  
• 2 cloves garlic, minced, then lightly knife-pureed with 1/4 t kosher salt
  
• 1 oz mint, leaves plucked and minced, stems discarded
  
• 2 tsp grated orange zest
  
• 2 T orange juice concentrate
  
• 3/4 tsp whole-grain mustard
  
• 1 T vegetable oil
  

1. Remove the chicken from the refrigerator. Loosen the skin at the breast and thigh.

2. Toast the cumin, pepper and coriander in a small skillet. Reserve half the cumin and grind the rest.

3. Put the olive oil in a small cold skillet, and add the garlic. Turn the heat to medium.

4. When the garlic begins to sizzle, add the spices and mint. Stir to combine, then remove from heat and let cool. Stir in the orange zest. You should have a little more than 4 T.

5. Light a full large chimney of briquettes (about 80), and let the fire reach a usable state while performing the next steps.

6. When the mint-spice mixture is cool, divide it into four parts, two of them slightly larger than the other two. Slip the mixture under the skin at the breast and thigh (use the larger portions for the leg-thigh joint), pushing some of it around under the leg skin. Massage to even out the distribution.

7. In a small bowl, combine the orange juice concentrate, mustard and reserved whole cumin.

8. When the coals are ready, spread them in two banks at the sides of the grill, leaving a chicken-width's worth of space between them. Set a drip pan between the coal banks, put the food grate on and close the grill for five minutes.

9. Fold up a paper towel and soak it with the vegetable oil.

10. If the food grate isn't clean, scrape it. Rub the grate with the oil-soaked towel.

11. Place the chicken on the grate over the drip pan. Close the grill and let the chicken roast for 15 minutes.

12. Flip the chicken, close and cook for another 15 minutes.

13. Flip again, and rotate, if it seems that one part of the chicken is cooking faster than another. Close for another 15 minutes.

14. Flip the chicken one more time, and check the temperature at the thigh. It should be about 165F. If it's not, close the lid again and continue to roast until you get there.

15. Brush the orange mixture over the skin, close the lid for a final ten minutes, or until the glaze thickens visibly.

16. Remove the chicken from the grill and let sit for five to ten minutes. Carve and serve.

Keywords: Main Dish, Intermediate, Chicken, Dinner, Mediterranean

( RG1783 )