Tavern Brick Chicken with Fingerling Potatoes, Radishes and Fresno Pepper Sauce


It's not often that people get to read recipes directly from the hands of great restaurant chefs (they almost always go through an extensive translation process before they ever find their way into cookbooks or articles). The team at Gramercy sent me the recipe for this amazing grilled chicken with Peruvian pickled red pepper sauce that they make, and I thought it would be kind of cool (and different) to publish it basically without any intervention from me. Check it out.

Marinated Half Chicken 
Fingerling Potato Coins, blanched in salted water and cooled.
Breakfast Radishes, cut in half lengthwise
Shaved Radishes
Hauncaina Sauce
Minced shallot, lime juice EVOO for seasoning. 

Huancaina Sauce
1 cup Panko Bread Crumbs 
2 cups Whole Milk 
2.5 cups Fresno Peppers, seeded and rough chopped 
1 cup Onion, julienne 
½ cup Garlic, sliced 
1 cup Feta Cheese
1/3 cup Grapeseed Oil, plus more for sautéing 
6 TBSP Lime Juice
Salt to taste

1.    Soak bread crumbs in milk
2.    Sauté peppers, onion and garlic in large hot sauté pan until just cooked through and lightly caramelized.
3.    Blend everything, except the lime juice.
4.    Cool down sauce.
5.    Once cold, add lime juice and adjust seasoning with more lime juice and salt, to taste. 

Peruvian Chicken Marinade
Yields 1 pint of marinade, enough for 6 whole chickens

45 grams (about 1/2 cup sliced) Raw Shallot
45 grams ( about 1/2 cup sliced) Raw Garlic
5 grams (about 1 small sprig) Fresh Rosemary
1 gram  (about ½ tsp) Red Chili Flakes
5 grams (about 1 TBSP) Fresh Ginger
30 grams (about ¼ cup) Pickled Fresno Peppers (or Any Pickled Peppers)
80 grams (about 1/3 cup) Fresno Pepper Pickling Liquid
80 grams (about ¼ cup) Grapeseed Oil
15 grams (about 1 TBSP) Red Wine Vinegar
45 grams (about 2.5 TBSP) Dark Soy Sauce
3 grams(about 2 tsp) Whole Black Peppercorn
5 grams(about 2 TBSP) Whole Cumin Seeds

1.    Blend everything very well in a blender.
2.    Do not strain. 

For the Chicken:
1.    Debone whole or half chickens, leaving the skin on. You could also use boneless thighs and breasts.
2.    Season each piece of chicken with salt and pepper 
3.    Rub on the marinade and allow to sit at least 4 hours, overnight is preferable.
4.    Grill over medium heat, skin side down with a weight on top of the chicken until skin is well caramelized and crispy.
5.    Chicken should cook on skin side until about 90% cooked through
6.    Flip chicken over and cook on flesh side for 1 minute or until cooked through.
7.    Serve chicken with Huancaina sauce and a salad of potatoes and radishes, seasoned with minced shallot, plenty of lime juice, olive oil and salt.