Summer Pasta Salad and Smoked Chicken

• 3 lbs. chicken quarters + 3-4 tbsp. kosher salt

• 1 tsp sea salt or kosher salt

• 1 tbsp sweet paprika

• 1 tbsp cumin

• 1/2 tsp coriander

• 1 tsp. sugar

• 1/2 tsp. ground pepper

Pasta Salad:

• 1/2 box Barilla fusilli

• 1 pint cherry tomatoes

• 1 cup fresh mozzarella balls/bocconcini cheese

• 1 each red and yellow peppers, diced

• 5 tbsp extra virgin olive oil

• 3 tbsp. white balsamic vinegar

• 5-8 basil leaves, torn

Chicken: 24 hours before grilling (or at least a couple of hours beforehand) - Remove the chicken from packing, dry with paper towels and generously salt ALL over with kosher salt - don’t worry the chicken won’t be salty. What the salt does is twofold - it tenderizes the meat from the inside out while retaining moisture on the inside and making the skin crispy on the outside. Once salted put back in the fridge till ready to grill.

Mix the spic mixture together and set aside. Ready to grill - remove the chicken 1 hour before you want to cook and rub the spice mixture all over. Preheat the charcoal grill to a medium high heat (about 400). If you don’t have a charcoal grill, it’s ok. You can either create a smoke chips packet or not…. Grill the chicken over direct heat and flip often until the skin is crispy and the chicken reaches an internal temperature of 165 F. in the thickest part. Remove from the grill, cover with aluminum foil and let rest.

Meanwhile heat a large pot of water well salted with a small handful of sea salt. Bring to a boil. When boiling add the pasta and cook till al dente (according to package instructions). Once done, drain and add to a large bowl. Add the remaining ingredients, toss and adjust seasoning. Serve alongside the chicken. Serves 4

Pair with a lightly oaked Chardonnay, California Pinot Noir or Spanish Garnacha. See Wines of the Week for suggestions