GRILLED SPATCHCOCKED CHICKEN
Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 8h
Number Of Ingredients 7
Steps:
- Prep:Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.
- Grill:Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.
GRILLED BUTTERFLIED CHICKEN
Provided by Food Network
Time 1h5m
Yield 4 to 8 servings
Number Of Ingredients 3
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.
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.
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.
GRILLED BUTTERFLIED CHICKEN AKA SPATCHCOCKED
Butterflied chicken is a classic method of flattening a whole chicken to allow more even cooking. AKA spatchcock chicken, it produces impressive results but is so easy to do. Now you can grill a whole chicken that is moist with crispy skin.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 691 kcal, Carbohydrate 3 g, Protein 40 g, Fat 40 g, SaturatedFat 12 g, Cholesterol 240 mg, Sodium 3278 mg, Sugar 3 g, UnsaturatedFat 24 g, ServingSize 1 serving
SWEET GLAZED BUTTERFLIED GRILLED CHICKEN
Provided by Sunny Anderson
Categories main-dish
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 14
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 SPATCHCOCK CHICKEN WITH DIJON AND ROSEMARY
For succulent chicken in a snap, spread your wings. This method, known as spatchcocking, butterflies the bird by removing the backbone (an easy job for kitchen shears). Spatchcocking ensures the chicken will grill evenly, absorbs subtle smokiness, and achieves a crispy, golden-brown sear. Slather on our Dijon-rosemary marinade before it hits the flames, and let the flavors soar.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Place chicken on a large cutting board, breast-side down. Using kitchen shears, cut along each side of backbone and remove (reserve for stock, see cook's note). Flip over; press firmly with your palm in center of breasts to flatten.
- Whisk together mustard, mayonnaise, rosemary, and lemon juice. Season chicken generously all over with salt and pepper; slather both sides with mustard mixture. Cover loosely and let stand while you prepare the grill, or refrigerate in a resealable bag up to 1 day (return to room temperature 1 hour before grilling).
- Heat grill to 350°F for direct and indirect cooking. Oil grates over indirect zone, then place chicken, skin-side up, on it, with legs facing direct zone (this helps keep the breast from overcooking before the legs are done).
- Cover and cook, maintaining a temperature of about 350°, until skin begins to brown and a thermometer inserted in thickest part of breast reads 150°, 45 to 50 minutes.
- Oil grates over direct-heat zone. Using tongs, carefully flip chicken skin-side down over direct heat. Cook, moving occasionally to avoid flare-ups, until skin is charred in places and chicken is cooked through (thermometer should read 160°), 5 to 10 minutes more. Transfer to a tray; tent with foil. Let stand at least 15 minutes before carving.
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