Roasted Chicken Grilled with Hot Pepper Pears and Honey

Name: Roasted Chicken Grilled with Hot Pepper Pears and Honey
Prep time: 15 min
Total time: 1 h 45 min
Yield: Makes 4 servings
Ingredients: Oil for coating grill grate; 3 large Bartlett pears, firm but not hard; ½ cup Peking Crackle; 1 tablespoon vegetable oil; 2 tablespoons salted butter, softened; 2 tablespoons Tuscan Rosemary Rub; 1 chicken, about 3½ pounds, washed and dried

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 45

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

The crisp skin cracks like a single layer of Chinese lacquer as you carve into this savory, spicy, sweet roast chicken. The aromas of herbs swirl with the scent of soy sauce and honey, while the texture of the crackled skin, moistened by meaty steam and syrupy pears, is enough to make your head swim. Take a whiff and dive in.

Ingredients

2 tablespoons Tuscan Rosemary Rub
2 tablespoons salted butter, softened

Method

Directions

Heat the grill as directed.
Mix 1 tablespoon of the rub with the butter by mashing them with a fork on a clean work surface until well blended.
Separate the skin from the breast and legs of the chicken, and gently but firmly insert your index finger under the skin at the neck end of the chicken. Move it around, separating the skin