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Restaurants›Guard and Grace›Oak Grilled Half Chicken Recipe

Oak Grilled Half Chicken Recipe

Inspired by Guard and Grace

Time2h 30m

Serves4

carolina gold rice grits, braised collard greens, chicken jus

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Ingredients

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For the Oak Grilled Half Chicken

1 each whole chicken, halved

2 tbs olive oil

1 tbs Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs fresh thyme

2 tbs ReaLemon lemon juice

For the Carolina Gold Rice Grits

1 cup Carolina Gold rice grits

4 cups water

2 tbs Butter

1 tsp Celtic sea salt

For the Braised Collard Greens

1 bunch collard greens, chopped

2 cups Chicken broth

1 each Onion, diced

3 cloves Garlic, minced

1 tbs olive oil

1 tsp Red pepper flakes

1 tsp Celtic sea salt

For the Chicken Jus

2 cups chicken bones (for stock)

4 cups water

1 each carrot, chopped

1 each onion, quartered

1 stalk Celery, chopped

1 each bay leaf

1 tsp Celtic sea salt

1 tsp black pepper

Method

Oak Grilled Half Chicken

1

Prepare the Marinade

In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, fresh thyme, and lemon juice to create a marinade.

2

Marinate the Chicken

Coat the chicken halves in the marinade and let them sit for at least 1 hour in the refrigerator.

3

Grill the Chicken

Preheat your grill to medium-high heat. Grill the chicken halves skin-side down for about 10-15 minutes, then flip and continue grilling for another 10-15 minutes or until the internal temperature reaches 165°F.

Carolina Gold Rice Grits

4

Cook the Grits

In a saucepan, bring 4 cups of water to a boil. Add the Carolina Gold rice grits and salt. Reduce heat to low and simmer, stirring occasionally, for about 20-25 minutes until thick and creamy.

5

Finish with Butter

Stir in butter until melted and combined. Keep warm until serving.

Braised Collard Greens

6

Sauté Onions and Garlic

In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent. Add minced garlic and red pepper flakes, cooking for another minute.

7

Cook the Greens

Add chopped collard greens and chicken broth to the pot. Bring to a simmer, cover, and cook for about 30-40 minutes until the greens are tender. Season with salt.

Chicken Jus

8

Make the Stock

In a large pot, combine chicken bones, water, chopped carrot, quartered onion, chopped celery, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 2 hours.

9

Strain the Stock

Strain the stock through a fine-mesh sieve and discard solids. Return the liquid to the pot and reduce over low heat until slightly thickened.