Grilled Perfection: Chicken & Asparagus on the Santa Maria Grill
Grilling enthusiasts know that the Santa Maria grill offers a unique and flavorful cooking experience. Originating from California's Central Coast, this grill is renowned for its open design and adjustable grate, allowing for precise temperature control. Today, we'll explore a delightful recipe that combines juicy grilled chicken with tender asparagus, all seasoned to perfection and cooked over a live fire.
The Santa Maria Grill Experience
The Santa Maria style of grilling dates back to the mid-19th century and is characterized by its open pit design, typically fueled by red oak wood. This method imparts a distinct smoky flavor to the food, making it a favorite among barbecue aficionados. The adjustable grate enables cooks to control the proximity of the food to the heat source, ensuring even cooking and the desired level of char.
Why Chicken and Asparagus?
Chicken and asparagus make a harmonious pair on the grill. Chicken provides a hearty protein base, while asparagus adds a fresh, slightly sweet contrast. Both ingredients benefit from the smoky infusion of the Santa Maria grill, resulting in a balanced and flavorful dish that's perfect for any occasion.
Santa Maria Grilled Chicken and Asparagus
Big Poppa
4
10 minutes
40 minutes
American (California)
Main Course
Experience the rich flavors of Santa Maria-style barbecue with this grilled chicken and asparagus recipe. Juicy chicken quarters are seasoned with a traditional rub and grilled alongside fresh asparagus, creating a delightful meal that's both simple and satisfying.
Ingredients
4 chicken quarters
Big Poppa’s Desert Gold Seasoning
1 bunch asparagus, trimmed
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Directions
Preheat your Santa Maria grill to medium-high heat.
Pat the chicken quarters dry with paper towels. Generously apply Big Poppa’s Desert Gold Seasoning to all sides of the chicken.
Place the chicken on the grill over direct heat.
Sear each side for 2-4 minutes until a golden-brown crust forms.
Move the chicken to indirect heat and continue grilling, turning occasionally, until the internal temperature reaches 165°F (approximately 35-45 minutes).
In a bowl, toss the asparagus with olive oil, salt, and pepper.
During the last 10 minutes of the chicken's cooking time, place the asparagus on the grill over direct heat.
Grill for 5-7 minutes, turning occasionally, until tender and lightly charred.
Remove the chicken and asparagus from the grill. Let the chicken rest for 5 minutes before serving. Arrange the chicken and asparagus on a platter and serve immediately.
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.