Bobby Flay Grilled Butterflied Chicken Food

SMOKY GRILLED BUTTERFLIED CHICKEN

Steps:

• Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag.
• Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Add to marinade. Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally.
• Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.

BUTTERFLIED CHICKEN WITH LEMON, GARLIC AND BASIL

Steps:

• Mix together the olive oil, garlic and lemon juice in a large shallow pan or baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to 4 hours. Preheat a gas or charcoal grill to medium high. Remove each chicken from the marinade and shake off any excess (discard the used marinade). Loosen the skin around the breast, and place 1 lemon slice and 4 basil leaves on each breast. Stretch the skin over them, and secure with toothpicks if too loose. Season the chickens with salt and pepper. Grill skin-side down until golden brown, 4 to 5 minutes. Turn over and continue grilling until cooked through, turning occasionally, 15 to 20 minutes. Place on a large serving platter.
• NOTE: To butterfly a chicken, split it down the backbone with a sharp knife, and open it out flat.

BRICKED ROSEMARY CHICKEN WITH LEMON - BOBBY FLAY

Steps:

• Whisk together the oil, lemon juice, 1 tablespoon of the zest, 6 cloves of the garlic, and 3 tablespoons of the rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
• Combine the parsley with the remaining 2 teaspoons lemon zest, 4 cloves of garlic, 1 tablespoon rosemary, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl and set aside.
• Heat your grill to medium. Wrap 4 bricks in aluminum foil and set aside.Remove the chickens from the marinade, shaking off the excess, and season both sides with the remaining 1 teaspoon salt and 1 teaspoon pepper. Place the chickens breast side down on the grill and place 2 bricks on top of each chicken. Grill the chickens for 8 to 10 minutes, turn the chickens over, and replace the bricks. Close the cover and continue cooking for 8 to 10 minutes until cooked through (160 to 170 degrees F).
• Transfer the chickens to a cutting board and let rest for 10 minutes. Cut into quarters and sprinkle with the fresh lemon mixture. Serve with grilled lemon wedges.
• *To Butterfly Chicken:.
• Place the chicken breast side down on a cutting board and cut along each side of the backbone using kitchen shears or a sharp knife. Remove the backbone and discard. Turn the chicken breast side up and pull out each side where the backbone was removed. Using the heel of your hand to press down on the breast, break the breastbone to flatten the chicken.

BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC

Steps:

• Whisk together oil, 2 tablespoons of the garli, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinade in the refrigerator for at least 2 hours and up to 8 hours.
• Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn thechicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
• Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.