WEEKDAYS 1e|12c|p

Michael Symon's Grilled Capon

MICHAEL SYMON
Dig into this tasty dish!
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
This dish is perfect for special occasions and for daily dinners.
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ingredients
  • 1 5-pound Whole Capon (cut into 6 pieces)
  • Salt and Freshly Ground Pepper
  • Extra Virgin Olive Oil
  • 40 Cloves Garlic
  • 1 Jalapeno (sliced)
  • 1 bunch Marjoram
  • 1 lemon (juice and zest)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    Preheat the grill to high, reserving a cooler spot for finishing the capon.
  • 2
    1 5-pound Whole Capon (cut into 6 pieces)
    Salt and Freshly Ground Pepper
    Extra Virgin Olive Oil
    Season the capon on all sides with salt and pepper. Brush the grill with some extra virgin olive oil. Grill the pieces of capon, skin side down to start. Grill for 5 to 10 minutes, then flip. Cook another 5 minutes, and then move the pieces of Capon to the cooler part of the grill and close the lid. Cook for 15 minutes, or until the internal temperature reads 155F degrees when measured with a meat thermometer.
  • 3
    Extra Virgin Olive Oil
    40 Cloves Garlic
    1 Jalapeno (sliced)
    In a large saucepot, cover the 40 cloves of garlic with a 1/2-inch of extra virgin olive oil. Add the jalapeno and steep over low heat for 30 minutes while the capon cooks.
  • 4
    1 bunch Marjoram
    1 lemon (juice and zest) reserve some
    Transfer the garlic sauce to a food processor. Add marjoram and lemon juice and zest and pulse until pureed into a sauce.
  • 5
    Lemon juice
    Serve capon along with garlic sauce and an extra squeeze of lemon juice over the top.
 
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