Chicken thighs with creamy radicchio salad and herb butter parmesan baguette
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ at least 45 minutes
Grill(s) & Equipment:
• Grill for indirect grilling
Ingredients
• 4 chicken thighs
• Favorite rub of your choice
(I like it very classic and
use rubs with a higher
Paprika content)
• 3 tbsp clarified butter
• 1–2 garlic cloves,
depending on your taste
• 1 handful (man’s fist)
Smoking wood of your choice
(e.g. pear or apple wood)
For the salad:
• 2 small heads of radicchio
• Pears, peeled and
cut into cubes
• Walnuts to taste
• 1 piece of Gorgonzola
(if you like it hearty, you can have a
Roquefort, otherwise a
use milder cheese)
For the salad dressing:
• 150 g crème fraiche
• 1 tbsp honey
• 1 tbsp grainy mild mustard
• 1 tbsp white wine vinegar
• 3 tbsp walnut oil
• 2 tablespoons orange juice, freshly squeezed
• Sea salt and black pepper
to taste
For the baguette:
• 1 baguette, sliced
• Herb butter
(homemade or ready-made)
• 1 piece of Parmesan
More poultry recipes from Alfons can be found in the new FIRE&FOOD!
preparation
➊ Trim excess fat from the chicken thighs and place them skin side down. First sprinkle the underside of the thighs with your favorite rub, then turn them over and season the skin side. This order is important to ensure that the skin side looks even.
➋ Set the grill to 200-220 °C indirect heat. If the grill allows it (such as a kettle grill), set up a "2-sided embers" so that the heat is distributed very evenly. Place the chicken thighs in the indirect grilling zone and put the smoking wood on the embers. Now wait 45 minutes before checking the thighs for the first time.
➌ In the meantime, mix a mixture of clarified butter and garlic. As soon as the chicken legs have a temperature of around 75 °C, brush them with the clarified butter mixture and allow them to reach a core temperature of 82 °C. This way they will look perfect and still have their crispy skin.
➍ For the salad, pluck the radicchio or cut it into smaller pieces and mix it with the pear and walnut pieces. Then mix the ingredients for the dressing. Mix everything together well.
➎ Spread the baguette slices with herb butter and sprinkle with Parmesan. Roast briefly on the grill and serve on a plate with the chicken thighs and salad.
Tip from Alfons Wienen
Alfons Wienen has been firmly established in the German barbecue scene for many years and, as a member of the BBQ Wiesel team, grills like a world champion.
Alfons Wienen: "The radicchio salad is really easy to prepare and has that wow effect. Walnut, pear and blue cheese have always been a hit in this combination. Then there is the bitter, crunchy note of the radicchio, which is softened and complemented by the creamy, tasty dressing. This creates a combination that is perfectly complemented by the slightly smoky taste that is strong thanks to the rub."
Recipe from FIRE&FOOD issue 01/2021
