Catalan-Style Grilled Chicken

Preparation info
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By Joyce Goldstein

Published 1998

  • About

We read about this recipe for chicken marinated in honey, cumin, and vinegar in Penelope Casas’s book The Foods and Wine of Spain. It is, of course, a classic sweet-and-sour or agro- dolce chicken, not dissimilar from many early Roman dishes. What makes it Spanish is the toasted cumin. Instead of brushing the sauce on the bird as it cooks, we marinate it overnight and then grill it, basting as we go. We like to serve this chicken with another Catalan-inspired dish,