RECIPE OF THE MONTH

FLATTENED CHICKEN WITH PEPPER AND POMEGRANATE

Serves 4

The Indian grill adds excitement to the summer grilling repertoire with its spices and tantalizing aromas.

3-3 ½ pound split chicken
Marinade:
¼ cup fresh lime or lemon juice
¼ cup oil
2 tablespoons cider vinegar
1½ tablespoons peeled minced ginger or ginger paste
1½ tablespoons minced garlic or garlic paste
1½ teaspoon salt
1 teaspoon pepper
1 tablespoon dried pomegranate seeds, powdered in spice grinder
1 teaspoon black peppercorns, coarsely ground in spice grinder

1. Skin chicken and remove all visible fat. Rinse and pat dry.

2. In a plastic bag or mixing bowl mix lime juice, oil, vinegar, ginger, garlic, salt and pepper. Massage chicken with marinade and refrigerate 24 hours or overnight, turning chicken a few times.

3. Heat oven to 350ºF. (180ºC).

4. Heat grill pan on medium-high heat for 5 minutes. Remove chicken from marinade and place breast side down on grill pan. Discard marinade. Place an iron press or foil-wrapped brick on top of chicken and cook 10 minutes. Reduce heat to medium and cook another 5 minutes.

5. Flip chicken and replace press on top. Cook 15 minutes.

6. In a small bowl, mix together pomegranate powder and ground pepper. Set aside.

7. Transfer chicken to a foil-lined baking sheet. Sprinkle ½ reserved spice powder and bake 20 minutes. Turn chicken and sprinkle remaining spices on top. Bake another 10 minutes. Pierce chicken in thickest part to see if it is no longer pink.

8. Remove from oven and cut into pieces. Serve immediately.


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