Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio
“A halved chicken is really easy to handle on the grill,” says Brad Leone. “Since it’s on the bone, it comes out super flavorful. There are nutrients and flavors in the bones.” It’s crucial to dry-brine the chicken for at least eight hours, which seasons the meat and gives it time to absorb the floral kick of the mixed peppercorns. A fermented garlic-honey and vinegar glaze helps to mellow out the bite. We used this recipe, but you can also use regular honey or maple syrup instead.