BELOIT (WKOW) -- The unofficial start to summer is just around the corner and with so many people firing up the grill, we enlisted some help from the experts.
On Thursday, Gustavo Herrera, Executive Chef at The Beloit Club stopped by Wake Up Wisconsin to showcase his, "Cracked Back Grilled Chicken," recipe.
Grilling can bring out the best from some backyard chefs, but there’s more to cooking outdoors than just firing up the barbecue. Herrera also shared a few safety tips.
Click on the video link above for more information.
Cracked Back Grilled Chicken
8 Cups Water
¼ cup sea salt or kosher salt
2 TBSP brown sugar
2 lemons halved
3 fresh bay leaves
8 garlic cloves peeled and crushed
4 sprig thyme
1 tbsp black peppercorn whole
1 tsp red pepper flakes
Directions: Put all the ingredients in a stock pot and bring it to boil. Let it cool and put it in the refrigerator
1 ¼ cup olive oil
2 tbsp lemon zest (no white part)
2 tbsp pure garlic or 1 tbsp garlic powder
1 tbsp oregano
1 tbsp lavender
2 tsp kosher salt
1 tbsp black pepper ground
1 tbsp thyme dry or 2 tbsp thyme fresh
Crack the back of the chicken, (minimum 3-4 pounds) by placing it on its side and pressing down on it, then holding the breast, tap and lightly smash the back of the chicken until it fells like a tight bag of marbles, Insert a thin sharp knife into the back of the chicken to make about 10 evenly spaced holes, pushing the knife through and twisting it.
Put the chicken In a bowl or a closable bag and add the brine. Seal the bag or cover the bowl and refrigerate for 24 hours.
Put a large cast iron skillet on the grill.
Remove the chicken from the brine (discard the brine) pat it dry with a towel inside and outside and reserve in a bowl, add the marinate and let it rest for about 15 min.
Put the chicken breast side up in the preheated skillet for about 10 min, turn it on its side and cook for 10 min, turn it again for another 10 min or until it reaches 164 F in the thighs, let it rest, with the lid down.
Serve whole or Cut the chicken in 8 parts with a knife and sprinkle, the juice of 1 fresh squeezed lemon, and 2 tbsp chopped parsley.