Skillet Gregory Gourdet’s Grilled Chicken
- Yield 8 servings
- Prep 10 minutes
- Cook 45 minutes
- Total 12 hours 55 minutes
Skillet Gregory Gourdet’s Grilled Chicken sits in the Chicken section of Regbie. The card serves 8 servings. Plan on 12 hours 55 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- ¾ cup avocado oil
- ½ cup Red Boat fish sauce
- 5 teaspoons Diamond Crystal kosher salt, divided
- 4 lemongrass stalks, trimmed, bruised, then thinly sliced
- 1 small bunch fresh cilantro, stems roughly chopped, upper leaves reserved for finish
- ¼ cup finely chopped palm sugar, or coconut sugar
- ¼ cup black peppercorns
- 3 tablespoons coconut aminos
- 2 tablespoons coriander seeds
- 8 garlic cloves, peeled
- 6 Thai chilies, stemmed (use less or omit if can't do spicy)
- 4½ pounds chicken thighs, or other bone-in, skin-on chicken parts
- 2 tablespoons edible flowers, skippable finish
Method
In a blender, combine the avocado oil, fish sauce, 1 tablespoon of the kosher salt, the lemongrass, cilantro stems and lower leaves, palm sugar, black peppercorns, coconut aminos, coriander, garlic, and chiles. Puree to a coarse puree, about 2 minutes.
Salt the chicken all over with the remaining 2 teaspoons of salt, put it in a large container along with the marinade, and toss to coat well, making sure the marinade gets into the nooks and crannies. Lid and refrigerate for at least 12 hours and up to 3 days.
When it’s time to cook the chicken, fire up a grill so there’s a high-heat area and a medium-heat area.
Lift the chicken from the marinade, giving each piece a brief shake and reserving the marinade, and move it to a large plate or tray. Tip the reserved marinade into a small pot, bring it to a boil over a hot burner, and turn off the heat. You’ll use it in a bit to glaze the chicken.
Grill the chicken, skin-side down and uncovered, on the hot area until it’s charred and the skin is crispy, about 4 minutes. Flip the chicken as you move it to the area of a medium burner (or decrease to a medium burner on a gas grill), baste with some of the reserved marinade, then cover the grill.
Leave the thighs until the meat pulls easily from the bone, 25 to 30 minutes and the temperature measures 165°F. Cooking breasts? Leave for 20 to 25 minutes, and temperature measures 150°F.
When the chicken is ready, flip it back to skin-side down and cook for about 30 seconds more, rubbing the remaining marinade on the meat side as the skin side crisps up.
Let the chicken rest for 5 minutes. Plate garnishing with the remaining cilantro and edible flowers.
Kitchen notes
- Leftovers can be stored in the fridge for up to 4 days.
- NO GRILL?
- HERE ARE OVEN DIRECTIONS!
