Reheating time: 10-15 minutes
You’ve never had chicken like this. Unless you had this a few weeks ago, but even then, this one’s different! If we had it our way, we would definitely serve this dinner at least once a month, if not every week. It’s just that good. So simple, so pure, yet so mindblowingly delicious. The trick is the brine on the chickens. Smoky, sweet, and just the right amount of salinity to flavor these beautiful semi boneless half birds. Organic, ABF, hormone free birds are perfect for this application- a bit smaller, thicker skin, extremely juicy and succulent meat… They take a brine well, roast well, and when smothered in bourbon BBQ sauce, there’s no competition. With the birds, we’ve got BBQ baked beans, classic WECO slaw, and jalapeno-cheddar-maple-butter-cream cheese- buttermilk cornbread. That;s a mouthful, literally. The best kind. Can you tell we’re excited for summer? Chicken is best on the grill- so fire that puppy up if you’re feeling like eating outside.
Get in there!
For the chicken:
As I said, grilling is the best way to reheat this. Caramelization and char really take the BBQ sauce to the next level. However, you can also reheat in the oven or broiler, but it will take a good amount of time to get hot- on account of it being a half chicken. If you’re grilling, first of all, good choice. Place the birds skin side up on the hottest part of the grill. Let them sit there for about 3-4 minutes- this part will do most of the warming through. Once you’ve got some good char marks on the meat, flip onto the skin side and leave it alone for 2-3 minutes. Skin should caramelize, BBQ sauce will char, it’s all good stuff. Flip again, and lather with BBQ sauce on the skin side. Let it sit there for another 2-3 minutes, give it one more flip to the skin side for about a minute, and then pull it off!
If you’re broiling/baking, here’s the scoop- On a sheet tray lined with aluminum foil, arrange the chickens skin side up. Set your oven to 450F, and pop the tray in. Bake for 10 minutes, then set your oven to low broiler. Pop the tray under the broiler, on low, and broil for 3-4 minutes until the skin and BBQ sauce begin to blister and pop. Slather with more BBQ sauce, and broil for another 1-2 minutes, till caramelized. Pull them out, let them rest, and then… you know what to do.
For the baked beans:
In a small saucepot, melt a pad of butter till foamy. Add the beans to the foamy butter, and stir so the BBQ sauce fries and the flavors bloom. Add some water to bring it to your desired consistency, and then bring to a simmer. If you add water, give the beans a taste and season to account for dilution. Once they’re hot, they’re ready!
For the slaaaaaaaaaaw:
Toss everything in a big mixing bowl, and gently dress with the aji panca aioli. Season with s+p, and boom. Done.
For the cornbread:
One of our most magical cornbreads yet. For real. I love this recipe- it’s so easy, but so good every single time. Griddle the cornbread up with some butter, or even grill it! Crazy. Grilled cornbread. Enjoy! <3 WECO #dinnersolved