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Grilled Chicken with Kielbasa & Clams

617 Grilled Chicken with Kielbasa Clams
Michael grills up a meal fit for a king!
skill level
Moderate
time
30-60min
servings
8
cost
$$
Contributed by :
Michael grills up a meal fit for a king!
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ingredients
  • 1 whole Chicken; split in half (backbone removed; then cut in half)
  • Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 3 tablespoons Dijon Mustard
  • 3/4 teaspoon Smoked Paprika
  • 4 Links Smoked Kielbasa
  • 2 pounds Littleneck Clams; cleaned
  • 3 Cloves Garlic; smashed
  • small bundle Thyme; plus more to garnish
  • 2 Ears Corn; cut in to wheels (about 4 per Ear)
  • 3 tablespoons Butter
  • 1 IPA Beer
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat your grill to medium-high heat.
  • 2
    1 whole Chicken; split in half (backbone removed; then cut in half)
    Kosher Salt
    Freshly Ground Black Pepper
    3 tablespoons Dijon Mustard
    3/4 teaspoon Smoked Paprika
    Olive Oil
    Season your Chicken really well with Salt and Freshly Ground Black Pepper. Whisk together the Mustard and Smoked Paprika, then rub on to the skin side of the Chicken. Next drizzle it with a good amount of Olive Oil and set aside.
  • 3
    4 Links Smoked Kielbasa
    2 pounds Littleneck Clams; cleaned
    3 Cloves Garlic; smashed
    small bundle Thyme; plus more to garnish
    2 Ears Corn; cut in to wheels (about 4 per Ear)
    3 tablespoons Butter
    1 IPA Beer
    Double to triple up a large piece of heavy duty aluminum foil and place the remaining ingredients inside, pouring the Beer in after you’ve brought up the sides. Season with Salt and Freshly Ground Black Pepper then seal up the foil packet.
  • 4
    When your grill is hot, place the Chicken on, skin side down. Put the lid down and cook without touching or moving for about 15 minutes. After 15 minutes, flip the Chicken, followed by the foil packet right alongside the Chicken, and put the lid back down. Continue to cook for another 10-15 minutes, until the Chicken is cooked through and Clams have opened, then remove to a platter to rest for 10 minutes. Remove to a plate or platter and serve with the Chicken garnished with fresh Thyme.

    Helpful Tips:
    1. Use any smoked sausage for this recipe
    2. Season chicken with salt liberally, or add salt he night before
    3. The chicken will cook in 35 minutes (off the heat), while the packets will cook in about 12-15 minutes
    4. Serve with bread to soak up the delicious broth!

 
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