Grilled Butterflied Bbq Chicken With Macaroni Salad Food

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BBQ CHICKEN MACARONI SALAD



BBQ Chicken Macaroni Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Whisk 1/3 cup each mayonnaise, sour cream and barbecue sauce, 2 tablespoons relish, 1 tablespoon yellow mustard and 1 teaspoon sugar in a large bowl. Add the macaroni, 2 cups cubed barbecue-flavored rotisserie chicken, 1 diced red bell pepper, 3 chopped celery stalks, 1/2 diced red onion and 1/4 cup chopped parsley. Season with salt and pepper and toss. Refrigerate at least 1 hour.

GRILLED BUTTERFLIED BBQ CHICKEN WITH MACARONI SALAD



Grilled Butterflied BBQ Chicken with Macaroni Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 21

Kosher salt
2 cups elbow macaroni
1 cup halved grape tomatoes
1 cup sliced radishes
1/2 cup diced green bell peppers
6 scallions, white and light green parts only, thinly sliced
1/2 English cucumber, diced
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1/2 teaspoon garlic salt
Freshly ground black pepper
1 whole chicken
2 tablespoons chili powder
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1/4 cup barbecue sauce, plus more for serving
Lime wedges, for serving

Steps:

  • For the macaroni salad: Bring a large pot of salted water to a boil. Cook the macaroni in the boiling water until al dente according to the package instructions. Drain and let cool.
  • Toss the macaroni with the tomatoes, radishes, bell peppers, scallions and cucumbers in a large bowl. In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.
  • For the chicken: Heat a grill to medium-high heat.
  • To butterfly the chicken, first remove the giblets and discard. Put the chicken on a cutting board breast-side down. Use kitchen shears to cut along each side of the backbone to remove. Trim any excess fat and discard. Flip the chicken breast-side up and firmly press each breast to break the bone and flatten.
  • In a small bowl, combine the chili powder, salt, garlic powder and black pepper. Season both sides of the chicken with the spice mixture. Use a pastry brush to brush the chicken with the canola oil.
  • Place the chicken skin-side down on the grill. Cover and let cook 10 minutes. Flip the chicken and reduce the heat to medium low. Cover and cook another 10 minutes. Flip the chicken again for 10 more minutes, then flip again and cook until the chicken reaches an internal temperature of 165 degrees F, an additional 10 minutes.
  • Use a pastry brush to coat each side of the chicken with the barbecue sauce and cook just to let the sauce caramelize, about 2 minutes per side. Tent with foil and let stand 5 minutes. Cut the chicken into pieces--it will be falling apart by this time! Serve with more barbecue sauce on the side and the lime wedges.

SWEET GLAZED BUTTERFLIED GRILLED CHICKEN



Sweet Glazed Butterflied Grilled Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 14

One 5- to 7-pound roaster chicken, butterflied
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Neutral oil, for oiling grill grates
3 tablespoons unsalted butter
2 tablespoons grated onion
1/8 teaspoon allspice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cloves garlic, grated on a rasp or finely minced
1/4 cup packed light brown sugar
1 tablespoon stone-ground mustard
2 teaspoons apple cider vinegar
1/4 teaspoon hot sauce, such as Frank's RedHot

Steps:

  • For the chicken: Season the chicken with salt and pepper. Rest on the counter for 2 hours to come to room temperature.
  • Preheat a grill to 400 degrees F. Lightly oil the grill grates.
  • Grill the chicken over indirect heat, rotating occasionally, until the internal temperature reaches 165 degrees F, about 50 minutes.
  • For the glaze: While the chicken is grilling, melt the butter in a small pot. Add the onion, allspice, a pinch of salt and black pepper. Cook until the onion is tender, then add the garlic and cook until tender but not browned. Add the brown sugar, mustard, vinegar and hot sauce. Reduce about 5 minutes, then remove from the heat.
  • When the chicken is nearly cooked through, brush on the glaze. Cover the grill and continue to cook until the glaze begins to color and the chicken is done. Cover the chicken loosely with foil and rest for 15 minutes to allow the juices to redistribute. Then cut into sections and serve.

GRILLED BUTTERFLIED CHICKEN



Grilled Butterflied Chicken image

Provided by Food Network

Time 1h5m

Yield 4 to 8 servings

Number Of Ingredients 3

One 3- to 4-pound whole chicken, innards removed
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper

Steps:

  • Prepare a grill for high heat. Wrap 2 bricks with foil.
  • Remove the backbone of the chicken with kitchen shears. Place the chicken skin-side up and flatten the breastbone by pressing down hard with your hands or a cast-iron pan. Brush the chicken all over with oil, and sprinkle with salt and pepper.
  • Place the chicken on the grill skin-side down. Place the prepared bricks on top to keep the chicken flat. Cook, covered, for 30 minutes. Flip the chicken and cook, covered, until an instant-read thermometer registers 165 degrees in the thickest part of the thigh, 15 to 30 minutes more.

GRILLED BBQ CHICKEN PASTA SALAD FOR A CROWD



Grilled Bbq Chicken Pasta Salad for a Crowd image

I originally created this recipe with leftover BBQ chicken and stuff from my fridge and it's become my most requested recipe! I make this for just about any occasion and my relatives all request that I bring it to family birthday parties and get togethers. The cooking time reflects typical marinating and pasta cooking time. The prep time is the grilling and cutting time (it usually doesn't take that long). The salad isn't hard but it takes a little bit of prep time to get the best results. It's well worth it! This recipe is also very easy to prepare ahead of time. You can grill the chicken and cut the veggies one day and assemble it the next.

Provided by Jenny Rowan

Categories     Chicken

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 14

1 pint Miracle Whip (not mayo)
1/4 cup sugar
1/4 cup pickle juice or 1/4 cup vinegar
1/4 cup milk
2 tablespoons mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup barbecue sauce, of your choice
3 lbs boneless skinless chicken breasts
1 cup barbecue sauce
1 lb campanelle pasta (or other shape of your choice)
1/2 yellow bell pepper, cut into 1 strips 1/2 orange bell peppers, cut into 1 strips
1/2 red bell pepper, cut into 1 strips 1 green bell pepper, diced 2 small tomatoes, seeded, cut into 1 strips
1/2 large red onion, diced

Steps:

  • Marinate the chicken breasts in the 1 cup BBQ sauce (or more) for up to 1 hour.
  • Meanwhile, combine all dressing ingredients except for the BBQ sauce.
  • Refrigerate until ready to dress the salad.
  • This is an excellent all-purpose dressing that can be used for any potato or pasta salad.
  • It will keep in the refrigerator for several weeks.
  • Grill chicken on a gas grill set to med-high for about 8 minutes a side until juices run clear, basting with more BBQ sauce as they cook.
  • You can also use leftover cut up chicken or bake it in the oven.
  • Set chicken aside to cool.
  • Cook pasta in rapidly boiling salted water for 10 minutes or according to package directions.
  • Drain and rinse with cold water.
  • While the pasta cooks, cut up the vegetables for the salad and place in a large bowl.
  • When the chicken is cool enough to handle, cut it into strips or cubes and place in the large bowl with the veggies.
  • Add the cooked pasta to the bowl and mix well.
  • Add enough dressing and additional BBQ sauce (around 1/2 cup or more to your liking) until the salad is dressed to your preferred consistency.
  • Cover and chill for several hours or overnight.
  • When time to serve, add more dressing or BBQ sauce as needed if the salad has dried out a little.

Nutrition Facts : Calories 316.5, Fat 2.9, SaturatedFat 0.7, Cholesterol 66.5, Sodium 458.2, Carbohydrate 38.5, Fiber 1.9, Sugar 6.6, Protein 32.2

NIF'S BUTTERFLIED GRILLED WHOLE CHICKEN



Nif's Butterflied Grilled Whole Chicken image

YUM, YUM, YUM! And easy too :). The instructions are easier than they look - I was just being specific. This chicken cooks much quicker than a regular whole chicken because of the method that I use. Only 2 ingredients makes this a quick last minute delicious dish. Adjust the amount of rub used according to your own taste; I use 2 tablespoons total. If you don't have rub, you can just use some salt and pepper. The cooking time may vary slightly as not all barbeques cook at the same temperature. Enjoy!

Provided by Nif_H

Categories     Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 2

1 (3 lb) chicken, whole
2 -4 tablespoons dry rub seasonings (use your favourite, mine just so happens to be Nif's Basic Dry BBQ Rub!)

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.

Nutrition Facts : Calories 731.4, Fat 51.2, SaturatedFat 14.7, Cholesterol 255.2, Sodium 238.1, Protein 63.3

SPICY GRILLED BUTTERFLIED CHICKEN WITH CRISPY BREAD



Spicy Grilled Butterflied Chicken with Crispy Bread image

I once had a similar dish at one of my favorite Los Angeles restaurants, Republique. They cook their chicken over an open fire, rotisserie-style, so I tried to recreate that at home on my grill. A whole chicken is slathered in spices, then grilled until tender and super moist. It's finished with a squeeze of grilled lemon to brighten it up. I serve it over crunchy grilled bread to sop up all of the delicious juices.

Provided by Megan Mitchell

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

One 4-pound chicken
Grapeseed oil, for drizzling
2 large lemons, zested and halved
2 tablespoons chili powder
2 teaspoons sweet smoked paprika
2 teaspoons cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 loaf rustic bread, such as ciabatta or pain rustique, halved lengthwise
Extra-virgin olive oil, for drizzling
3 scallions, thinly sliced
1/4 cup flat-leaf parsley leaves, roughly chopped

Steps:

  • Preheat a grill to 375 degrees F. Clean and oil the grates.
  • To butterfly the chicken, use strong kitchen shears or poultry shears and cut down either side of the backbone. Pull out the backbone, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
  • Place the butterflied chicken onto a rimmed baking sheet and lightly drizzle with grapeseed oil.
  • In a small bowl, mix together the lemon zest, chili powder, smoked paprika, cayenne, cumin, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper. Sprinkle over the chicken, rubbing it in until every part is coated. Carefully lift the skin from the breasts and sprinkle some of the spice mixture directly on the meat as well.
  • Place the chicken breast-side down on the grill, close the lid and grill for 15 minutes. Flip the chicken, close the lid and grill until the chicken reaches an internal temperature of 165 degrees F and the juices run clear, 20 to 25 minutes. Remove and let rest for 5 to 10 minutes before cutting into 6 pieces (cut the breasts in half).
  • While the chicken rests, drizzle both sides of the bread halves with olive oil and sprinkle with salt and pepper. Grill, flipping halfway, until crispy and charred, 5 to 6 minutes. Grill the lemons cut-side down until charred, 2 to 3 minutes. Slice the bread into 3-inch pieces.
  • Pile up the grilled bread on a large platter followed by the chicken pieces and lemon halves. Sprinkle with the scallions and parsley. Serve.

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