Ithaca-Style Chicken with Grilled Green Onion, Cheddar & Corn Bread Salad
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Ithaca-Style Chicken with Grilled Green Onion, Cheddar & Corn Bread Salad

Prep: 30 minutes plus marinating
Grill: 45 minutes • Serves: 6

1bottle (12 ounces) hard cider
1cup plus 1 tablespoon Full Circle apple cider vinegar
1tablespoon poultry seasoning
1teaspoon kosher salt
2split Grilling Chickens (about 3 pounds)
4tablespoons PICS unsalted butter
1PICS large egg
2medium ears sweet corn, husked
1bunch green onions, ends trimmed
2tablespoons PICS olive oil
1/2small red onion, thinly sliced
4cups watercress
1cup PICS New York extra sharp Cheddar cheese, cut into 1/2-inch cubes (about 4 ounces)
2cups cubed bakery corn bread
Fresh ground black pepper for garnish (optional)

1.In large bowl, whisk cider, 1 cup vinegar, poultry seasoning and salt. Place chicken in large zip-top plastic bag; pour cider mixture over chicken. Seal bag, pressing out excess air; gently massage and refrigerate at least 4 or up to 12 hours.

2.Prepare outdoor grill for indirect grilling over medium heat. Remove chicken from marinade; pour marinade into medium skillet. Cook marinade over high heat 15 minutes or until reduced by half; whisk in butter. Cool marinade slightly; whisk in egg.

3.Place chicken, bone side down, on hot grill rack over lit side of grill; cover and cook 20 minutes or until slightly charred, brushing with marinade and turning frequently. Transfer chicken to unlit side of grill; cover and cook 25 minutes or until internal temperature reaches 165°, brushing with marinade and turning occasionally.

4.Place corn and green onions on hot grill rack over lit side of grill; cover and cook corn 10 minutes and onions 3 minutes or until slightly charred and tender, turning green onions once and corn occasionally, brushing once with marinade. Transfer corn and onions to cutting board; cut corn kernels from cobs and green onions into 1/2-inch pieces.

5.In large bowl, whisk oil and remaining 1 tablespoon vinegar; toss with red onion, watercress, cheese, corn and green onions. Fold in corn bread. Serve chicken with corn bread salad garnished with pepper, if desired.


Approximate nutritional values per serving:
635 Calories, 41g Fat (16g Saturated), 175mg Cholesterol,
715mg Sodium, 25g Carbohydrates, 3g Fiber, 39g Protein