Grilled Chicken with Espelette Pepper
You’ll likely spend more effort looking for the key ingredient than preparing this simple grilled chicken (see below for a substitution suggestion). The original recipe mentions Fox & Obel, a Chicago grocer that makes Whole Foods seem like Cheap Eats Galore by comparison, as the only source for Espelette peppers around here ($17.99 for 45 grams).
Fox & Obel is a last resort for me because I can drive myself into serious debt just by getting a few ounces of this and that. Groceries aren’t supposed to be a threat to my measly credit limit, but good judgment flies out the window after a few minutes of walking around that tasty-sexy food haven. I wonder what the employee discount is like.
Espelette peppers are coarsely ground dried chiles with a brick red hue. It has AOC status, so the peppers are exclusively sourced from specific French communes and follow strict production methods. It is an essential ingredient in classic Basque dishes such as Pipérade and Poulet Basquaise.
A suitable substitute is paprika with a pinch of cayenne, as suggested in Anne Willan’s The Country Cooking of France. This approximates the distinctive mix of sweetness and mild heat in Espelette peppers.
recipe adapted from The Publican via Time Out Chicago
Weekend Herb Blogging hosted by Prof. Kitty
The Publican’s Grilled Chicken with Espelette Pepper and Oregano
makes about 2 servings
Ingredients:
2 1/2 tablespoon lemon juice, preferably freshly squeezed
1/2 cup extra virgin olive oil
1 tablespoon espelette pepper
1 tablespoon dried oregano
1 1/2 tablespoon brown sugar
2 cloves garlic, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 whole chicken or 2 cornish hens (about 3 lbs), spatchcocked
Notes:
- Never spatchcocked poultry before? Here’s a helpful video of Alton Brown spatchcocking a cornish hen.
Directions:
- Mix together all of the seasonings in a container big enough to contain the chicken.
- Add the spatchcocked chicken and toss to coat. Refrigerate to marinade for at least one hour and up to overnight.
- If using a charcoal or gas grill: Heat charcoals on one side of the grill or light half of a gas grill. Grill the chicken skin-side down over indirect heat while covered.
If using an oven: Preheat a lightly oiled cast iron skillet in a 350ºF / 175ºC oven. Place the chicken skin-side down in the hot skillet and return to the oven. - Grill or roast for about 30 minutes, until the juices run clear when you cut into the chicken. If using a digital thermometer, the temperature in the thickest part of the thighs should reach 170ºF / 77ºC.
- Remove the chicken from the grill or oven and let rest for about five minutes before carving.
- Serve with lemon halves. Grill or roast the lemon halves for a few minutes if you feel like it.
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April 15th, 2009 at 12:44 am
A delicious combo! I love piment d’espelette!
cheers,
Rosa
April 15th, 2009 at 1:01 am
Unfortunately I have put a stop to buying new spices and pastes as we are moving in July. But I would love to try this!
April 15th, 2009 at 4:52 am
Jude! “…Fox & Obel, a Chicago grocer that makes Whole Foods seem like Cheap Eats Galore …” that is a really scary thing to say. Now, I’m trying to figure out how I can be in Chicago . . .
The chicken sounds fab.
April 15th, 2009 at 4:56 am
Jude, what beautifully grilled cornish hens, it came out just PERFECT! I bet the flavor is complicated and delicious — lemony, sweet, smoky… yum!
April 15th, 2009 at 5:28 am
What beautiful grill marks on the cornish hens! I’ve never tried Espelette peppers before but if it’s on AOC status, I’m sure it adds a good kick. Yum!
April 15th, 2009 at 5:39 am
I can just imagine the wonderful aroma and taste of this dish!
April 15th, 2009 at 7:16 am
Espelette pepper is delicious! I have it every summer in the Pyrenees. That chicken sounds delicious!
April 15th, 2009 at 7:33 am
Sounds tasty but at that price I think I’d be using the pepper substitute.
April 15th, 2009 at 7:44 am
Gorgeous Grilled chicken.Can’t wait for the grilling summer fun,its still barely in to spring here.
April 15th, 2009 at 7:52 am
Gorgeously done Jude! I live within walking distance from Fox & Obel and now you’ve given me a reason to make a stop there!
April 15th, 2009 at 7:57 am
Looks Just perfect!
April 15th, 2009 at 7:57 am
Looks fantastic! And, I never think to grill cornish hens, but now I will. Fox and Obel sounds like fun. I’ll have to check it out next time I visit Chicago.
April 15th, 2009 at 11:49 am
Ya know, I giggle whenever someone says “spatchcock.” Does that make me juvenile? As for the peppers – wow, that sounds, umm… rather restrictive on the labeling requirements. Occasionally I wonder about employee discounts at places like TJ’s, WF, or Williams-Sonoma too…
April 15th, 2009 at 12:07 pm
If you can find aleppo or urfa pepper they’re a great substitute for pimente d’espelette than paprika/cayenne. Or even coarse ground dried anchos, with the seeds included for a little heat.
April 15th, 2009 at 12:11 pm
Ah, the grilled marks … swoon.
I agree about Fox & Obel prices. It’s hard to resist the call of the siren, though. I know the minute I walk in, it shall be the ruin of me and my wallet. I walk in anyway.
April 15th, 2009 at 2:57 pm
oh this surely looks good. I have paprika and ceyenne. that should do
) this will be my next dinner 
April 15th, 2009 at 3:29 pm
What a beautiful job butterflying! And those spices are perfect for amazing fowl.
April 15th, 2009 at 4:07 pm
Never heard of that pepper, but we agree that cooking shouldn’t really break the bank. Sometimes it’s worth it though. Your grill marks are great!
April 15th, 2009 at 7:18 pm
I adore grilled lemon. I bet it tasted great with the chicken.
April 15th, 2009 at 8:24 pm
Wow, I’ve never heard of this but it sounds very interesting! And that chicken, hehe it’s just a model in the making
April 15th, 2009 at 9:59 pm
I won’t lie, everything about this recipe is intimidating me!
April 15th, 2009 at 10:14 pm
Is it weird that I think your hen looks like this fertility goddess statue I saw in Costa Rica?
April 16th, 2009 at 4:56 am
This looks fantastic as does all your recipes, it does sound a bit intimidating but look… ahah a model in the making… “wink”
April 16th, 2009 at 6:38 am
Never had this espelette pepper before..hmmnn.. and Fox and Obel sounds like a dangerous place to be in, but nevertheless, I still would like to go!
D
April 16th, 2009 at 9:19 pm
What timing! I just bought a little container of pimente d’esplette to make a dish that incorporates piperade. Now, I know what to use the rest of it for. Thank you!
April 16th, 2009 at 11:54 pm
Spatchcocking is such a great cooking method (and one that’s ideal for the panini press!). This spice mixture sounds excellent I definitely want to try it.
April 17th, 2009 at 12:07 am
Whaaaaaat. That price is inSANE! I hope you have many more uses for the remaining 2 tablespoons!
April 17th, 2009 at 12:17 pm
Oh my god that is lovely. Gorgeous! Another brilliant post.
April 19th, 2009 at 5:24 am
A fabulous looking chicken…those grill marks are perfect!
April 19th, 2009 at 9:35 pm
Tanna – I usually prefer the small neighborhood shops, but yeah, Fox and Obel is definitely a last resort.
Caitlin – Don’t know about juvenile, but we’d be on the same wavelength or something. That could be a good or bad thing.
Paige – Thanks for the tip! A visit at your shope is long overdue.
Sweetbird – I know exactly what you’re talking about and I agree. Haha.
Manggy – You can bet I’ll make the most out of it.
Thanks everyone!
April 21st, 2009 at 4:19 pm
wow. how in the heck do you learn so much about unique and eclectic foods???!!! I am in awe.
April 23rd, 2009 at 10:25 am
ooooohhh ..that’s so scrumptious! They are begging me to sink my teeth in! I don’t want anything else…just those juicy, finger-licking chunks :’-(
April 30th, 2009 at 1:37 am
I want that pepper. I use a lot of hungarian paprika (sweet and/or spicy), but i want basque peppers!
March 23rd, 2010 at 6:53 pm
First time trying a recipe, I like to do it exact. Espelette was wonderful. Will try papkika/cayenne combo later. Game hens too fussy for me..made a 4lb chicken, and increased oven time to 45 -50 min.
Reduced the marinade for a sauce on the side..
I love the warmth of Basque dishes. I have a recipe for a Basque Tongue Stew, friends don’t care for tongue (wusses) so use a chuck roast cut to 2″ cubes.
March 27th, 2010 at 5:34 pm
[...] (1-6-10) Arroz a la Vasca, or Basque Rice, with Chicken Gizzard, Liver & Meat (2-13-10) Grilled Chicken with Espelette Pepper (3-27-10) Poulet Basquaise (3-27-10) Spicy Basque Chicken [...]
April 17th, 2010 at 4:12 pm
tried paprika/cayenne combo…..
not even close
do it right … or not at all
Viva Pimenton Espelette