Tamarind-Glazed Half Chicken
Salsa Cruda, Chayotes Calabaza, Pistachios, Cilantro
Chef Jesse Kuykendall of Ocho | San Antonio, TX
Adapted by StarChefs | November 2023
INGREDIENTS
Chicken:
1 cup kosher salt
1 cup sugar
1 bay leaf
1 orange, juice and solids reserved separately
3 cloves garlic
3 whole cloves
3 sprigs thyme
4 half chickens
Tamarind Glaze:
Yield: 16 ounces
4 cloves garlic, minced
2 tablespoons minced shallots
2 teaspoons smoked paprika
2 tablespoons white balsamic
½ cup tamarind paste
½ cup honey
2 teaspoons Dijon mustard
2 teaspoons Worcestershire
½ stick butter
1 teaspoon chopped thyme
Salt
Ground black pepper
Salsa Cruda:
Yield: 16 ounces
½ pound tomatillos, roughly chopped
2 serrano chiles, roughly chopped
3 cloves garlic, minced
¼ cup oil
¼ cup pomegranate seeds
Salt
Ground black pepper
Chayotes Calabaza:
Yield: 5 portions
6 chayotes, sliced lengthwise and pits removed
3 cloves garlic, minced
2 teaspoons smoked paprika
¼ cup oil
1 teaspoon salt
1 teaspoon ground black pepper
To Assemble and Serve:
Yield: 1 serving
Neutral oil
Mayonnaise
1 ounce crushed roasted pistachios
Cilantro
METHOD
For the Chicken:
In a large stockpot, bring 2 quarts water to a boil. Add all ingredients. Bring mixture to a boil, then transfer to a large nonreactive container and refrigerate until completely cooled. Add chickens to brine, cover, and refrigerate 24 hours. The next day, rinse chickens and set aside.
For the Tamarind Glaze:
In a sauté pan over medium heat, sweat garlic and shallots until soft and translucent. Add paprika, mix for 20 seconds, then deglaze pan with vinegar. Stir in tamarind paste, honey, mustard, and Worcestershire. Bring mixture to a simmer. Remove from heat and mount with butter and thyme. Season with salt and pepper. Transfer to an airtight container and refrigerate.
For the Salsa Cruda:
In a food processor, pulse to combine tomatillo, serrano, and garlic for 45 seconds. Add oil and pulse 10 seconds. Transfer mixture to a bowl and stir in pomegranate seeds. Taste and adjust seasoning with salt and pepper. Reserve.
For the Chayotes Calabaza:
In a mixing bowl, toss to combine all ingredients. In a pan over medium heat, cook mixture until chayotes are tender. Reserve.
To Assemble and Serve:
Prepare a grill to medium heat. Dress 1 Chicken with oil and mayonnaise, then grill, rib side down, 26 minutes, or until the internal temperature of the chicken reaches 130°F. Flip chicken over and cook additional 7 minutes, or until the Chicken takes on some color and the internal temperature reaches 145°F. Flip the chicken back over to the rib side. Glaze Chicken with generous amount of Tamarind Glaze. Continue brushing the chicken with Tamarind Glaze until the internal temperature reaches 165°F. Remove from heat and let rest 10 minutes. Place 4 wedges Chayotes Calabaza on a serving plate. Place Chicken and any drippings over the Chayotes. Garnish with 2 ounces Salsa Cruda, pistachios, and cilantro.
