Grilled Chicken and Brussels Sprouts Recipe

Virtually everyone loves to gather on a great-looking lawn, especially when they’re grilling in the backyard. In this Prime Cuts episode, host David Bancroft and guest chef Kevin Nashan unveil a chicken recipe you and your guests will love. Follow these steps to re-create Nashan’s grilled chicken with Brussels sprouts, chanterelle mushrooms, egg custard and brown-butter vinaigrette recipe.

Grillin’ Up the Chicken

1. Start by trimming and cleaning your chicken. Then, brine it for approximately two hours. Doing so will ensure it’s juicy and tender once cooked.
2. Next, it’s time to heat up the grill—500 degrees for gas/charcoal; 750 if you’re using a wood-burning vessel. (Nashan loves to use his Big Green Egg for this recipe.)
3. Before placing the chicken on the grill, be sure to pat it dry. Although a small step, it’s one that Nashan says will make a big impact on how well your chicken caramelizes.
4. Pre-heat an iron skillet on the grill. Next, place the unseasoned chicken into the skillet and cover it with a piece of parchment paper. From there, place another iron skillet—or anything heavy enough—on top. This downward pressure will help create a flatter cooking area, as well as facilitate better caramelization.

Custard, Sprouts and Chanterelles

1. Begin creating your egg custard by whisking together three egg yolks, three whole eggs, parmesan cheese, cream and salt. Once the ingredients reach a custardy consistency, place them in a double broiler to begin gently steaming them as you move to other ingredients.
2. Begin preparing your Brussels sprouts by placing half-cut pieces, face-down, in a hot oiled pan. Sprinkle in a dash of salt, and place on a cooktop stove, flipping them once the undersides have begun to caramelize. Add a little butter and place them back on the stove. Once fully cooked, place them in a serving container in preparation for your final dish plate-up.
3. Flip your chicken. Add a pat of butter, rosemary, and thyme alongside it in the skillet.
4. In the same pan your Brussels sprouts were cooked in, begin roasting the chanterelle mushrooms. Sprinkle them with salt and cook until only a slight color change has been achieved. And, remember to keep your pan super-hot, as they’ll become limp if you don’t.

Final Plate-Up

1. Once your eggs are velvety, transfer them from the double broiler into a different vessel to prep for plate-up.
2. Remove the chicken from the grill—basting it in its own juices as you do—in preparation for your final dish plate-up.
3. Prepare your brown-butter vinaigrette by combining brown-butter gravy, chicken stock, cream and a little lemon.
4. Prepare your final dish by first placing two large dollops of egg custard in the center of your plate. Then, place vertical cuts of chicken atop each dollop.
5. Next, add your Brussels sprouts and chanterelles to the plate.
6. Finally, drizzle your brown-butter vinaigrette over the entire plate’s contents. (Nashan likes to top things off with a preserved Meyer lemon garnish to add a pop of sweetness and fragrance to the finished dish.)

Your end product will be a dish that’s both delicate and delicious. Want insider access to prep videos and recipe ingredients for this Prime Cuts episode? Then, start your FREE Backyard Life e-news subscription, today! Simply sign up (below) and we’ll notify you when this—and other bonus content—is waiting in your inbox.

Make Nashan’s grilled chicken recipe at home with the recipe, below:

Grilled Chicken, Brussel Sprouts and Chanterelles Recipe

Print

chicken brine Ingredients

• 4 quarts water

• 1/4 cup hot sauce

• 1/4 cup sugar

• 1 1/2 cups salt

• Chopped onion

• Bay leaves

Mix ingredients thoroughly. Place raw chicken in brine and soak for 1.5 to 2 hours.

Print

chantrelles Ingredients

• Fresh chantrelles

• Thyme

• Clove garlic (pressed)

• Salted butter

1. Wash and trim chanterelle mushrooms. Pat dry.
2. Melt butter in iron skillet. Mix in thyme and garlic. Sautee chanterelles to taste.

Print

double-boiler scrambled eggs Ingredients

• Fresh eggs

• Cream

• Fresh-grated parmesan

In a mixing bowl, stir eggs with cream and parmesan. Pour into a heated, cast-iron skillet to scramble.

Print

brown butter sauce Ingredients

• Unsalted butter

• Mushroom trimmings

• Chicken trimmings

• Shallots (chopped)

• Sake

• Sorghum seeds

• Vinegar

1. Cut butter into one-inch slices. Heat skillet to medium and melt butter, continuing to stir. As butter melts and begins to become frothy, look for brown specs in the pan. Remove from heat and pour into a heat-proof bowl. Let stand.
2. Combine mushroom and chicken trimmings with shallots, sake, sorghum seeds, and vinegar over medium heat. Mix in brown butter and reduce until smooth and creamy.

Print

brussels sprouts Ingredients

• Fresh Brussels sprouts

• Salted butter (melted)

1. Slice Brussels sprouts in half so that each has a flat side.
2. Roast flat-side down on grill until browned. Remove from grill and place on baking sheet with grilled sides up.
3. Baste with melted butter and bake until golden brown.

Watch Prime Cuts:

• Kevin Nashan’s Grilled Ribeye Steak
• Rob McDaniel’s Seared Venison
• Kevin Nashan’s Chicken and Brussels Sprouts
• Rob McDaniel’s Pompano and Pickled Peppers

Want insider access to more prep videos and grilling recipes? Then, start your FREE Backyard Life e-news subscription, today! Simply sign up (below) and we’ll notify you when this—and other bonus content—is waiting in your inbox.