Flat Bbq Chicken Food

MARINATED, GRILLED, FLATTENED CHICKEN RECIPE

Steps:

• To begin, flatten the chicken. To do this remove the backbone of the chicken by slicing down either side of the backbone with a sharp knife or sharp kitchen shears to remove it. Discard the backbone, and flatten the chicken, pushing down on the breast bone, and chicken's legs with the palm of your hand.In a ziplock bag (opened inside of a large bowl to keep it from spilling) combine all the rest of the ingredients to make the marinade.
• Mix together the marinade, add in the butterfly chicken, and seal, taking care to remove as much air as possible.At this point, either marinade for several hours or up to 12 hours, or freeze for another day. If freezing, on the day you'd like to cook the chicken, remove it from the freezer in the morning and allow it to defrost in the ziplock bag as it marinades.
• The best way to cook the flat chicken, is to use in-direct heat, by lighting one side of the grill, but placing the chicken on the opposite side of the grill. Place the whole bird out flat, skin side up, and discard any left over marinade. Cook for approximately one hour at medium heat, depending on the size of the chicken. Cook until the chicken has crisp skin and is golden brown, and the chicken reaches an internal temperature of 165 F. Test the temperature with a meat thermometer placed in a thick area of the chicken, like the breast meat, or the thickest part of the thigh. Avoid cooking at a high heat, which will cause the outside to burn before it's cooked through, and dry out the meat.
• Let the whole roast chicken rest on a cutting board or baking sheet covered in aluminum foil for 10 minutes, before cutting into pieces and serving.

GRILLED FLATTENED CHICKEN

Steps:

• Mix first 3 ingredients until well blended; reserve 1/4 cup for later use.
• Place chicken, breast-side down, on cutting board. Use kitchen shears to remove backbone. Turn chicken over; press on breastbone to flatten chicken. Place, skin-side up, in shallow dish; tuck in wings. Brush with remaining dressing mixture. Refrigerate 2 hours to marinate, turning chicken occasionally.
• Heat grill to medium heat. Cover grate with heavy-duty foil; spray with cooking spray. Remove chicken from marinade; discard marinade. Place chicken, breast-side down, on foil. Grill 45 min. or until chicken is done (165ºF), turning after 10 min. Transfer to cutting board. Tent with foil; let stand 10 min. Meanwhile, brush asparagus with reserved dressing mixture. Grill 6 to 8 min. or until crisp-tender, turning occasionally. Slice chicken; serve with asparagus.

GRILLED FLATTENED PAPRIKA CHICKEN

Steps:

• Stir olive oil with paprika, salt, pepper, garlic powder and cumin. Set aside.
• Rub spice mixture on all sides of chicken. Also push spices under the skin, being careful to leave skin attached to meat.
• Grease BBQ grates well. Preheat one side of grill to medium-high heat, leaving heat off on other side for indirect cooking.
• Grill chicken, breast side down for 8 to 10 minutes until skin is cooked well enough to release from grill and grill marks are browned. Flip and cook another 10 to 12 minutes. Move chicken to indirect heat side of BBQ. With lid down, cook for another 20 to 25 minutes, turning occasionally, until an instant read thermometer inserted into thickest part of the inner thigh registers 180°F (82°C)
• Remove chicken from grill. Let rest 10 minutes before carving.

FLATTENED MOIST BBQ GARLIC AND LEMON CHICKEN

Steps:

• First of all we need to prepare the chicken. Here I will show you how to cut the whole chicken and flatten it ready for the marinade. if you know how to do this please skip this and move to the marinade instructions below.
• You need a sharp knife or meat cutting scissors and a chopping board. See the photos below:
• Step 1 : Stand the chicken up on so the wings are sitting on the board. Cut straight down the middle.
• Step 2 : Open out the chicken and see where my finger is pointing in the photo, you will see a white cartilage, cut straight through that all the way along the chicken lengthways.
• Step 3 : Cut all the way right through the chicken.
• Step 4. Once the chicken has been halved place on the board skin side up, and using the flat side of your knife push down until it is flattened a little. If you don't have a suitable knife place the chicken in a zip lock bag and use the base of a heavy saucepan and push down flattening the chicken. You may have to exert a little pressure to push, or find someone with some strong muscles!
• Step 5. Once flattened, using your sharp knife, run deep slashes into your chicken, pay particular attention to the thicker parts of the meat as this will take longer to cook if there are no slits in it. The slits help with the cooking and also the marinade to penetrate the meat.
• If you are using a chicken larger than the weight stated above, place the chicken in an oven proof pan, otherwise, a container large enough to spread the chicken
• The marinade: Add all the ingredients to the chicken, and with the lemon, cut in half first, squeeze the juice all over the chicken the slice up the used lemon and add it to the chicken.
• Use your hands to rub everything together, and then place skin side down in the container.
• Cover and leave to marinade in the fridge for 30 minutes minimum, 2 hours is the best amount of time.
• Once the chicken has marinated, place on the grill / BBQ and turn frequently until the juices run clear from the thickest part of the chicken meat (the breast and thick part of the legs).
• For larger chickens, place in a preheated oven, at 190 C / 375 F Gas 5, covered with aluminium foil for 25 minutes and then place on the grill / BBQ and cook as normal. or continue cooking in the oven until cooked if you are not grilling.
• Serve with my Chinese Style Sweet n Sour Salad and baby Garlic Potatoes!

BBQ CHICKEN FLATBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Toss the chicken in half of the BBQ sauce to coat in a bowl. Place the flatbreads onto a baking sheet. Divide the other half of the BBQ sauce between the 2 flatbreads. Spread, leaving a slight edge all the way around the flatbreads. Top each with half of the provolone, chicken, red onion, jarred jalapenos and habanero pepper.
• Bake until the flatbreads are golden and the cheese is melted, 10 to 12 minutes.
• Transfer to a cutting board and drizzle over the ranch dressing. Garnish with the cilantro and slice.

GRILLED BUTTERFLIED CHICKEN AKA SPATCHCOCKED

Steps:

• Preheat grill to a grill surface temperature of 350°-400°. Clean and oil well.
• Pat dry the chicken. Cut the backbone out of the chicken with sharp kitchen scissors. You could use a knife, but the scissors are much safer and work great.
• With a large knife, give the breastbone a large nick in the front of the chicken to help the bird lay flat. Flip over and push down to flatten.
• Give all sides of the chicken a brush of oil and season to taste. The spice rub in the recipe card is a great choice OR just the salt and pepper. The BBQ sauce later is optional.
• Start with the skin side up for 10 minutes. Then flip to skin side down for 8-10 minutes. Watch the color and don't over-brown the skin. Flip back to the skin side up and cook until about 160° in the breast and about 175°-180° in the thighs. (Not done yet.)
• These times are ESTIMATES due to variability in grills and chicken size. So we are cooking some, flipping to get the skin mostly done, flip back to skin up to finish.
• If one of the internal temperatures is not high enough, turn off part of the grill and rotate to cook that area over the active heat until it catches up then continue with the sauce.
• If doing BBQ, give the chicken a good brushing of BBQ sauce of your choice. Now finish grilling another 3-4 minutes until the sauce is browning well, and the temperature is 165°, and the thighs should be about 180°-185°.
• Let sit for 5 minutes then cut and serve.

FLAT ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
• Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
• Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
• Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.