Pollo Recipe
grilled half chicken, espelette emulsion, summer vegetables
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Ingredients
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Chicken
Espelette Emulsion
Summer Vegetables
Method
Preparing the Chicken
- 1
- 2
Grill the Chicken
Preheat the grill to medium-high heat. Place the marinated chicken halves skin-side down on the grill. Cook for about 15-20 minutes, then flip and continue grilling for another 15-20 minutes until the chicken reaches an internal temperature of 165°F (75°C). Remove from the grill and let rest.
Making the Espelette Emulsion
- 3
Prepare the Emulsion
In a bowl, whisk together the egg yolk, Dijon mustard, and Espelette pepper. Slowly drizzle in the olive oil while continuously whisking until the mixture emulsifies and thickens. Add lemon juice, salt, and black pepper to taste. Adjust seasoning as needed.
Cooking the Summer Vegetables
- 4
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the zucchini, bell pepper, cherry tomatoes, and red onion. Season with salt and black pepper to taste. Sauté the vegetables for about 8-10 minutes, or until they are tender but still crisp.
Plating the Dish
- 5
Serve the Dish
On a large serving platter, place the grilled chicken halves. Arrange the sautéed summer vegetables around the chicken. Drizzle the espelette emulsion over the chicken and vegetables. Serve warm.
