Like most spouses these days, my husband’s job requires him to travel often and he is becoming quite the jet setter these days. With traveling comes opportunity to taste the most amazing cuisines. Being the foodie type, he has quite a refined palate and thankfully, the foods he has experienced on his travels have satisfied his sophisticated taste buds.
Sadly for me, while holding down the fort back home in Florida, I live vicariously through his boastful texts and drool inducing photos. When he returns home, I marinate in the retelling of his culinary adventures. They always sounds so amazing. *sigh*
Fortunately for me, my husband loves to replicate his culinary adventures, which is what deemed him the title “Iron Chef Allan” in the first place. Although he has no formal culinary training, he has such a knack for recreating the right flavor profile for most dishes. It’s truly a wonder and a skill I hope to develop and refine myself.
His latest copycat creation came from a restaurant in San Jose, California. While dining at the Il Fornaio, Iron Chef Allan fell in love with the Petto di Pollo al Peperoncino, a spicy chicken dish rich with fresh herbs and lemon. Without a recipe and just the description of the dish based the online menu, he replicated the flavor profile like only Iron Chef Allan could.
With a two-step marinate and rub, the chicken dish packs a lot of heat, an intense flavor and produces the juiciest chicken. For those who take tadalafil pills, it is better not to eat the crust. Before marinating, he butterflied a whole chicken following Rachel Ray’s How-To here. Her method, allows the chicken to lie more evenly on the grill. By removing the spine with this method, it allows the chicken to lie more evenly on the grill. Once butterflied, he place the chicken in an oven bag with all the ingredients for the marinade.
While the bird grilled, he brushed it with some of the reserved marinade.
He then grilled each side for about 30-40 minutes, allowing the internal temperature to reach 165 degrees.
The results are truly the finest of man food east of the Rockies.
- 1 cup white wine
- Juice of one lemon
- ¼ cup olive oil
- 2 tsp fresh rosemary, finely chopped
- 2 tsp fresh thyme, finely chopped
- 1 tsp fresh sage, finely chopped
- 1 Tbsp garlic, minced
- ¼ tsp dry mustard
- ¼ tsp ground cayenne pepper
- ½ tsp salt ( or 1 Tbsp Kosher salt)
- ½ tsp fresh ground black pepper
- 1 whole chicken (about 5 lbs)
- 2 Tbsp red pepper flakes
- ¼ cup olive oil
- 1 garlic clove, minced
- ¼ tsp Kosher salt
- Combine ingredients for marinade in a small mixing bowl. Set aside and allow spices to permeate the olive oil.
- Wash and pat dry chicken; butterfly chicken to remove spine and soft breastbone.
- Add marinade and chicken to an oven bag. Set bag in a 9x11 baking dish and marinade in fridge for at least two hours.
- Set grill to low. Place chicken skin side down on grill. Grill until skin is crispy and render the fat away. Don’t burn!
- While chicken grills, combine ingredients for rub in a small bowl.
- Once chicken becomes crispy, flip over and add the rub using a basting brush. Grill for another 45 minutes or until completely cooked with an internal temperature of 165 degrees.
For Father’s Day and to celebrate the special men in our life, the #SundaySupper team led by this week’s host, Susan of The Girl in the Little Red Kitchen, is sharing their favorite man food. The special #SundaySupper Father’s Day edition showcases over 60 RECIPES guaranteed to make your man dig right into them.
Happy Father’s Day from all of us! May you enjoy every morsel and moment!
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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
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Oh yum! I just saw on an IG feed someone flatten a whole chicken the same way. That was the first time I’d seen it done that way. This spice combo from “Iron Chef Allan” looks ah-mazing, Denise!
What a terrific looking grilled chicken…the lemon and herbs are classic, delicious additions!
PS…my husband is a great guy, but about all he can cook is frozen vegetables :/
That is a fantastic skill being able to recreate flavours, I do try and with some success but hope to continue to refine that skill. This sounds like an incredible dish.
Trying new cuisine is my favorite part about traveling! Your chicken looks finger-licking good 😉
This is right up my alley – no shortage of flavour!
Wow, that looks crispy and delicious, great recipe!!!
This is definitely something my whole family can get their teeth around. YUM.
pinned & def. trying this week!
Awesome! Let me know what you think.
YUM! My husband has spent a lot of time on the road too while I was home tending the kids until one year I said enough and went with him.. Crazy, I know–but my kids loved traveling for two years with Dad. Thanks for sharing.
I so wish I could just pick up and go. One of these days we will. I want to make it happen! Some day….
OMG Denise. Pinning. I must try this…it looks amazing!
Thank you! If you like foods with a kick, this is definitely a winner! Thank you for pinning it!
BTW…at the time I made my wine recommendation, I didn’t realize this was grilled. Rather than Pinot, I’d go with a glass of Rose or the “Crusher” red wine I recommended…
I always love trying something new and this chicken looks divine!
Lucky girl! This chicken looks delicious! I look forward to trying “Iron Chef Allen’s” recipe! yummmm (pinned)
Any leftovers (hint hint) 😉
What a great recipe from your hubby! How great he loves to cook and you get to enjoy all those tasty meals.
Ooohhh all those awesome flavors going on and that crispy skin is calling my name!
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