Active Time

　　15 min

　　Total Time

　　45 min

　　Mixing dried porcini with tomato paste is a simple way to omit butter and still keep chicken moist while infusing it with a woodsy mushroom flavor.

　　

Ingredients

Makes 4 servings

　　1/4 cup crumbled dried porcini mushrooms (1/4 ounce)

　　1 garlic clove, finely chopped

　　3 tablespoons olive oil

　　1 1/2 tablespoons tomato paste

　　1 teaspoon salt

　　1/4 teaspoon black pepper

　　1 (3- to 3 1/2-lb) whole chicken, split in half lengthwise and backbone removed

　　

Step 1

Grind porcini to a powder in an electric coffee/spice grinder or blender. Cook garlic in oil in a 10-inch heavy skillet over moderate heat, stirring, until fragrant, about 1 minute. Add tomato paste and porcini powder and cook, stirring, 2 minutes. Tilting skillet, press paste with back of a spoon to separate from oil, then pour off oil from skillet into a small cup and reserve. Transfer paste to a plate and cool slightly, about 5 minutes.

　　

Step 2

Prepare a gas grill for indirect-heat cooking over moderate heat.

　　

Step 3

Pat chicken dry and remove excess fat. Working from backbone side of a half chicken, loosen skin over breast and drumstick to form a large pocket, then smear half of paste over meat. Repeat with remaining chicken half and paste. Rub reserved oil all over chicken and sprinkle with salt and pepper.

　　

Step 4

Grill chicken, skin side up, over turned-off burner, covered, without turning, 20 minutes. Turn chicken over and grill, covered, until skin is crisp and meat is cooked through, 5 to 10 minutes more.

　　Cooks' note:

　　Halved chicken can be roasted, skin side up, in a foil-lined shallow baking pan in upper third of a 475°F oven 30 minutes, then broiled 4 to 6 inches from heat until skin is crisp.