This incredible recipe for an intensely-seasoned
grilled whole chicken served with a refreshing gingered starfruit
and cranberry sauce was created by Chef Walter Staib of The City
Tavern in Philadelphia, Pennsylvania.
Grilled Whole Chicken
with Starfruit Cranberry Sauce
- 8 cloves garlic, peeled
1 red onion, peeled and chopped
1 jalapeno pepper, seeded
1/4 cup fresh parsley
1/4 cup fresh cilantro
2 teaspoons salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1 cup orange juice
1/4 cup vegetable oil
- 1 whole chicken, about 4 pounds
1 orange, quartered
1 white onion, peeled and quartered
-
- Starfruit Cranberry Sauce:
1 1/4 cups orange juice
1 cup granulated sugar
2 ripe starfruit, diced
1 package cranberries (12 ounces), rinsed
1 tablespoon grated fresh ginger
- In food processor or blender, place garlic
cloves, red onion, jalapeno pepper, parsley, cilantro, salt,
cumin, oregano, orange juice and vegetable oil. Puree thoroughly.
Set marinade aside.
- Rinse chicken and pat dry.
- Gently insert fingers under skin, loosening
as much as possible without puncturing over breast, thighs and
drumsticks. Place chicken in plastic oven roasting bag. Rub marinade
into meat beneath the loosened skin and into body and neck cavities.
- Place quartered orange and quartered onion
pieces inside body cavity. Pour any remaining marinade over chicken
and close bag tightly. Refrigerate overnight. Remove chicken
from marinade and pat dry.
- Grill chicken over charcoal (or gas -
medium heat) medium-hot coals until skin is deep golden brown
and meat is cooked through, about 1 hour and 40 minutes (or about
25 minutes per pound.) Internal temperature should reach 180°F (85°C)
when done, measured in the deepest part of the thigh, not touching
the bone. (Or, roast chicken in the oven for 90 minutes at 375°F / 190°C)
- While chicken cooks, prepare Starfruit
Cranberry Sauce by combining orange juice and sugar in heavy
saucepan. Bring to a boil over medium-high heat, stirring. Reduce
heat to simmer; cook 5 minutes. Stir in starfruit, cranberries
and ginger. Simmer, stirring, until berries pop, about 8 minutes.
Set aside to cool. Serve chilled or at room temperature.
Makes 4 servings.
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
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