Kettner Exchange Grilled Chicken with Urfa Butter

Ingredients

• 1 whole chicken (approx. 3.5–4 lbs), spatchcocked and deboned, or 4 large bone-in/skin-on thighs and breasts
• ¾ cup plain whole-milk Greek yogurt
• Zest and juice of 1 large lemon (approx. 3 tbsp juice)
• 4 cloves garlic, finely grated or microplaned
• 1 tbsp extra virgin olive oil
• 1 tbsp Urfa Biber (Black Urfa chili flakes)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1½ tsp kosher salt
• ½ tsp freshly cracked black pepper
• 3 tbsp unsalted butter (or extra virgin olive oil)
• 1 tbsp Urfa Biber
• 1 tsp fresh lemon juice
• Pinch of flaky sea salt (such as Maldon)
• 1 medium red onion, sliced paper-thin
• ½ cup red wine vinegar (or apple cider vinegar)
• ½ cup warm water
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 2 cups fresh pea tendrils (or sweet pea shoots)
• 1 tsp extra virgin olive oil
• 1 tsp fresh lemon juice
• Flaky sea salt, to taste

Method

1. 1

   Whisk the vinegar, warm water, sugar, and salt in a small bowl until dissolved.

2. 2

   Submerge the thinly sliced red onions completely in the liquid and let sit at room temperature for at least 30 minutes.

3. 3

   Pat the flattened, deboned chicken completely dry with paper towels and lightly score the thicker parts of the meat without cutting the skin.

4. 4

   In a medium bowl, whisk together the Greek yogurt, lemon zest, lemon juice, grated garlic, olive oil, 1 tbsp Urfa chili, cumin, coriander, salt, and black pepper.

5. 5

   Rub the marinade thoroughly over all sides of the chicken, working some underneath the skin where possible.

6. 6

   Place chicken in a sealed container or zip-top bag and refrigerate for at least 4 hours, up to 12 hours.

7. 7

   In a small saucepan over low heat, melt the butter, stir in 1 tbsp Urfa Biber, and remove from heat immediately to steep for 10 minutes.

8. 8

   Stir 1 tsp lemon juice and a pinch of flaky salt into the warm butter and keep warm.

9. 9

   Preheat a grill to a two-zone setup with a direct high-heat zone (425°F–450°F) and an indirect zone.

10. 10

    Remove chicken from marinade and gently wipe off excess yogurt so only a thin coating remains.

11. 11

    Place chicken skin-side down over direct heat, optionally weighting it down with a foil-wrapped brick or cast-iron press, and grill for 4–6 minutes until deeply charred and crisp.

12. 12

    Flip chicken meat-side down, move to the indirect heat zone, close the grill lid, and cook for 10–12 minutes longer until internal temperature reaches 165°F.

13. 13

    Transfer chicken to a cutting board and let rest for 5–8 minutes.

14. 14

    Toss pea tendrils with 1 tsp olive oil, 1 tsp lemon juice, and a pinch of flaky salt.

15. 15

    Carve rested chicken into thick portions and spoon the warm Urfa butter generously over the meat.

16. 16

    Top with drained pickled red onions, dressed pea tendrils, a dusting of dry Urfa Biber, and flaky sea salt.