Butterflied Chicken Food

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
• Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
• Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC

Steps:

• Whisk together the oil, 2 tablespoons of the garlic, 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 marinate 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 the chicken 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.

BUTTERFLIED CHICKEN

Steps:

• Position the oven rack 8 inches from the flame/coil and turn broiler to high.
• Crack peppercorns with a mortar and pestle until coarsely ground.
• Add garlic and salt and work well.
• Add lemon zest and just enough oil to form a paste.
• Cut vegetables into pieces and place in a deep roasting pan.
• Place chicken on a plastic cutting board breast-side down.
• Using kitchen shears, cut ribs down one side of back bone and then the other and remove.
• Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out.
• Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you.
• Loosen the skin at the neck and the edges of the thighs.
• Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus.
• Drizzle the skin with oil and rub in, being sure to cover the bird evenly.
• Drizzle oil on bone side of chicken as well.
• Arrange bird in roasting pan, breast up, atop vegetables.
• Place pan in oven being sure to leave the oven door ajar.
• Check bird in 10 minutes.
• If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up.
• Cook 12-15 minutes or until the internal temperature reaches 165 degrees.
• Juices must run clear.
• Remove and place chicken into a deep bowl and cover loosely with foil.
• Tilt pan so that any fat will pool at corner.
• Siphon this off with a bulb baster.
• (This fat is great in vinaigrettes).
• Set pan over 2 burners set on high.
• Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs.
• Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus.
• Strain out vegetables and discard.
• Slice chicken onto plates or serve in quarters.
• Sauce lightly with jus and serve.

BUTTERFLIED CHICKEN

Steps:

• Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
• Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
• Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
• Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

NIF'S BUTTERFLIED GRILLED WHOLE CHICKEN

Steps:

• Heat both sides of barbeque to high heat. While it is heating up, prepare chicken:.
• Place whole chicken on a baking sheet, breast side down. With kitchen shears, cut down each side of back bone and discard. Rinse chicken with cool water and place back on baking sheet, again breast side down.
• Sprinkle your desired amount of rub on the inside of the chicken and massage into the meat. Flip over, press the chicken down if it's not laying flat, and repeat the rub. Make sure you have coated the whole chicken.
• On BBQ, turn one side of grill off. Place chicken on the turned off side, breast side down. By doing that, you will get beautiful grill marks without the flare-ups and it will cook in indirect heat. BBQ for 15 minutes.
• Flip over in same area on grill and cook for another 25 minutes or until internal temperature reaches 180°F.
• Remove from grill onto a clean baking sheet or plate. Tent with tin foil for at least 10 minutes before cutting up chicken.

BUTTERFLY CHICKEN BREAST

Steps:

• Heat grill to medium-high heat.
• Butterfly each chicken breast by making a horizontal lengthwise cut through thickest side of breast, being careful to not cut through to opposite side of breast. Place in shallow dish. Pour 1/4 cup dressing over chicken. Refrigerate 15 min.
• Meanwhile, combine cucumbers, tomatoes, cheese, parsley, chickpeas, onions and remaining dressing.
• Grill chicken 4 min. on each side or until done (165°F).
• Slice chicken. Sprinkle crushed chips over cucumber mixture. Serve with the chicken.

BUTTERFLIED CHICKEN BREAST AND BEANS SALAD

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Drain and wipe out skillet with paper towels. Add 4 chicken breasts to skillet; cook 2 min., turning once. Cover. Cook 5 min. or until done (165ºF). Remove from skillet; set aside. Repeat with remaining chicken.
• Mix dressing and lime juice until blended. Combine beans, corn, onions, peppers, cilantro, bacon and half the avocados in large bowl. Add 1/2 cup dressing mixture; toss to coat.
• Toss lettuce with remaining dressing mixture. Top with chicken, bean mixture and remaining avocados.