1. Prepare the chicken by sprinkling 1-2 teaspoons of coarse kosher salt on both sides. Refrigerate and allow to brine for about 24 hours. 00:08
2. In a bowl, combine the dried oregano, garlic, brown sugar, pinch of salt, lemon juice, olive oil, and espelette pepper until it becomes a uniform paste. 01:00
3. Rub the marinade on both sides of the chicken. Allow to marinate for at least a day for optimal flavor before grilling. 02:32
What You'll Need
- Medium bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Dried oregano (1 tablespoon)
- Garlic (2 cloves, minced)
- Brown sugar (1 tablespoon, packed)
- Lemon juice (1 tablespoon)
- Olive oil (2 tablespoons)
- Espelette pepper (2 teaspoons)
- Coarse kosher salt to taste
Chef Brian marinates a whole chicken broken down in the style demonstrated in his tutorial "How to Cut a Whole Chicken for Grilling." Though this flattened chicken style is ideal for marinating, chicken parts can also be used.
Adding salt to the chicken and letting it sit for 24 hours is a form of dry brining which both seasons and tenderizes the chicken meat. Planning ahead is a must, especially for larger pieces of meat that require more brine time. A chicken should be seasoned 1-2 days before cooking; a large roast, 2-3 days before.
The espelette pepper is a variety of chili pepper from the Basque region of Spain. It contains some heat, reaching about 4,000 Scoville units (a jalapeño can reach up to 10,000) but the heat tends to dissipate quickly from the palate. Ground espelette pepper can be purchased at specialty stores or online. Substitute with paprika if unavailable.