Ingredients:
For chicken and marinade:
- Chicken: about 2 kg whole bird.
- Citrus juices: 1 cup orange, 1/3 cup lime, 1/4 cup lemon juice.
- Spices: 1 tsp coriander seeds, 1/2 tsp black peppercorns, 1 tbsp grated ginger, 1 large jalapeno pepper, 1 shallot.
- Additionally: olive oil, kosher salt.
For salad and dressing:
- Base: 1 head iceberg lettuce, 1 watermelon radish (thinly sliced).
- Dressing: 1 tbsp lemon and lime juice each, 3 tbsp orange juice.
- For flavor: 1 tbsp sugar (for caramel), 3 tbsp oil, 1/2 tsp ginger, 1 minced shallot, salt.
Preparation steps
1. Marinating (do it the night before)
Spices: toast coriander and pepper in a pan (1–2 min.) until fragrant, then grind in a mortar.
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Marinade: blend juices, jalapeno, shallot, and ginger until smooth.
Separate: set aside 1/4 cup of this mixture in the fridge (to be used for basting the chicken while cooking). Mix the ground spices and salt into the remaining marinade.
Process: place the chicken in a sealed bag, pour in the marinade, and refrigerate for 12–16 hours.
2. Preparation for grilling
Remove the chicken from the marinade (discard remaining liquid), pat dry with paper towels, and let warm to room temperature for 30 minutes.
Just before grilling, brush the skin with oil and sprinkle with salt.
3. Grilling
Preheat the grill to medium-low heat.
Place the chicken breast-side down. Grill covered for 8–12 minutes until the skin crisps slightly.
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Flip and grill for another 15 minutes.
Glazing: brush with the reserved marinade (1/4 cup) and grill covered for another 10–25 minutes until the thickest part of the thigh reaches 74°C.
Let the meat rest for 10 minutes before slicing.
4. Preparing salad and caramel dressing
Caramel: heat sugar in a pan until it melts and turns amber (3–4 min.).
Combine: reduce heat and pour in citrus juices. The sugar may harden at first, but whisk until it melts again.
Finish: remove from heat, stir in oil, ginger, shallot, and salt.
Toss salad and radishes with some dressing, and pour the rest over the prepared chicken.
Expert tip for caramel
Don’t worry if the caramel clumps when you add the juices. This is normal. Just keep heating on low and whisk – the caramel will melt again, and the dressing will become smooth, glossy, and incredibly tasty.
