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Grilled cabbage steaks with red pepper puree & herb-crusted charred chicken quarters

Serves 4


For the Brine:

1/4c kosher salt

1/4c dark brown sugar

6c water

1 whole chicken, 3lb


For the Herb Rub:

1tbsp olive oil

2tsp minced dried garlic

1tsp dried thyme

1tsp dried oregano

1tsp sage powder

1/2tsp salt

1/2tsp pepper


For the Cabbage:

1 head cabbage

Olive oil


For the Puree:

1 red bell pepper

1 tomato

1/2tsp dijon mustard

2tbsp lemon juice

1tbsp olive oil

1/4tsp red pepper flakes


Start by spatchcocking the chicken. Place breast-side down on a work area and use sharp kitchen scissors to cut out the spine. We’ll quarter it by flipping it over and cutting out the breastbone as well. Cut the rest of the way lengthwise to make two halves, then halve those to make four total quarters.


Combine the brine ingredients in a large bowl, stirring until dissolved together. Place the chicken pieces in the bowl and cover. Refrigerate 12-24hrs, flipping once. While you preheat the grill, remove the chicken from the brine, rinse and pat dry. Let rest on a rack at room temperature for 15min.


Heat grill to medium. Combine rub ingredients and rub all over the chicken. Cook the chicken 12-15min, flipping once, until nicely charred and a thermometer reads 160 degrees.


Cut the cabbage into 4 steaks and place on grill along with the bell and the tomato. Cook a few minutes per side until colored with char marks.


While the chicken rests for 10min, combine the puree ingredients with an immersion blender or food process, with salt n pep, until smooth. Serve cabbage with chicken and drizzled with puree.



Don’t do it.