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Dining Tip: José Andrés' Spice-Marinated Chicken

The D.C.-based chef serves this flavorful dish with buttery potato puree and a tangy tomato salad; pair with a light Spanish red wine like Mencía
Photo by: Andrew Purcell
This grilled chicken makes for a great late-summer meal.

Posted: August 8, 2017

Note: This recipe originally appeared in the Sept. 30, 2017, issue of Wine Spectator, "Napa Valley."

Recipe courtesy of chef José Andrés of Bazaar Meat in Las Vegas

Grilled Chicken with Potato Puree and Tomato Salad

• 1 whole chicken, about 3 1/2 pounds
• Leaves from 10 sprigs fresh thyme, chopped, plus more for garnish
• Leaves from 10 sprigs fresh rosemary, chopped
• 1/2 cup plus 3 tablespoons extra-virgin olive oil
• 2 tablespoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 large Yukon Gold potatoes, peeled and chopped into roughly 1-inch cubes
• 1 pound butter, cut into small pieces, at room temperature
• 1 pound fresh tomatoes, cut into wedges
• 1/2 red onion, thinly sliced
• 2 scallions, thinly sliced, green parts only
• 1 tablespoon Sherry vinegar
• Sea salt

1. With chicken breast-side down, use kitchen shears to remove spine. Open chicken up and cut a notch into the top of the breastbone. Press to break breastbone, then cut along either side and remove it. Press chicken flat.

2. In a small bowl, combine the chopped herbs, 1/2 cup olive oil, pepper and 1 tablespoon salt. Rub mixture all over chicken and place skin-side up in a baking dish. Cover with plastic wrap and refrigerate 8 to 24 hours.

3. Place potatoes in a pot, cover with cold water and cover pot. Bring to a boil, reduce heat and simmer until cooked through, 15 minutes. Drain potatoes, letting them steam in a colander for 1 minute. Transfer to a stand mixer fitted with the whisk attachment. Add 1 piece butter and 1 tablespoon salt. Whisk on very low speed, adding butter one piece at a time until incorporated. Add salt to taste.

4. Place tomatoes in a bowl and add onion and scallion. In a small bowl, whisk 3 tablespoons oil with vinegar, then drizzle over salad. Sprinkle with sea salt.

5. Heat a grill to medium or a cast-iron grill pan to just under medium. Remove chicken from marinade, blot excess oil and season liberally with salt. Place on grill, skin-side down, and cook until skin is crispy, 10 to 15 minutes. Turn over. (If using grill, close top.) Cook until a thermometer inserted into a breast registers 135° F, 10 to 15 minutes more. Using shears, separate breasts from legs. Let breasts rest. Cook legs to 145° F, 5 minutes more.

6. Cut chicken into serving pieces, transfer to a platter and garnish with rosemary. Serve salad and potatoes alongside. Serves 4.

Recommended wine pairings

Chef's pick: Bodegas y Viñedos Raúl Pérez Mencía Bierzo Vico 2013

Wine Spectator alternates: Losada Vinos de Finca Bierzo Losada 2014 (91, $20)
Château St.-Didier Malbec Cahors Prieuré de Cénac 2015 (89, $16)

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