An organic, free-range chicken and local vegetables from the farmers market makes this dish taste even better. Use a cleaver or large, sharp chef’s knife to split the chicken in half, or ask your butcher to do it.
Pitmaster Lia Forman’s Grilled Free-Range Chicken with String Bean and Garbanzo Salad
PREP TIME30 min
COOK TIME30 min
½ cup plus 2 tablespoons dried garbanzo beans, picked over, soaked overnight
2 bay leaves
1 pound string beans, trimmed
1 red onion, thinly sliced
5 tablespoons extra virgin olive oil
2 tablespoons raw apple cider vinegar
2 tablespoons whole grain mustard
salt and freshly ground pepper
1 3½- to 4-pound free-range chicken, backbone removed and discarded, cut lengthwise into two halves
6 cloves garlic, finely chopped
1 tablespoon smoked paprika
½ bunch thyme, leaves removed
2 teaspoons salt
1 teaspoon freshly ground black pepper
In medium pot, put soaked drained garbanzo beans, bay leaves and enough water to cover by 2 inches. Bring to boil; lower heat and simmer until tender, about 45 minutes to 1 hour, adding more water if necessary.
Once garbanzos are cooked, remove pot from heat. Cool in cooking water.
Meanwhile, fill a large bowl with ice water. Bring a second large pot of water to boil; add generous pinch of salt. Add string beans; cook for 1 minute, until crisp-tender.
Using tongs, plunge cooked string beans into ice bath. Let cool completely before removing from ice water. Set aside.
In small bowl, whisk together vinegar, mustard, salt and pepper. Slowly whisk in olive oil to emulsify dressing.
Drain garbanzo beans. In large bowl, combine string beans, red onion and garbanzo beans. Toss with salad dressing. Season to taste with salt and pepper. Set aside.
Rub chicken with smoked paprika, garlic, thyme, salt and pepper. Let marinate 15 minutes. Meanwhile, prepare grill (medium-low flame).
Put chicken on grill, bone side down; turn occasionally until cooked through, about 25 to 30 minutes.
Remove chicken from grill and let rest for 5 minutes. Serve over salad.