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
- 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.