Grilled Spatchcocked Greek Chicken Food

GRILLED SPATCHCOCKED GREEK CHICKEN

Steps:

• Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
• Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
• Drizzle reserved oil mixture over the chicken. Carve and serve.

GRILLED GREEK CHICKEN

Steps:

• In a medium bowl, whisk together the oil, oregano leaves, garlic, lemon juice and salt and pepper, to taste. Pat the chicken dry and place in a re-sealable plastic bag. Pour the mixture over the chicken and seal the bag, pressing out any excess air, and then turn the bag over several times to distribute the marinade. Put the chicken bag in a shallow dish and marinate, in the refrigerator, for at least 12 hours and up to 24 hours.
• Preheat the oven to 350 degree F.
• Place a grill pan over moderately-high heat until very hot. Place the chicken skin-side down and cook until well browned, 10 to 13 minutes. Flip the chicken over and cook for another 8 to 10 minutes. Transfer the chicken to a sheet pan and finish cooking in the oven until golden brown and cooked through, 25 to 30 minutes. Let the chicken rest 10 minutes before serving.

GRILLED GREEK CHICKEN

Steps:

• Make marinade in small bowl, whisk together lemon zest and juice, oregano, oil, 2 teas. Kosher salt and 1 teas. fresh black pepper.
• Divide marinade between 2 large re-sealable plastic bags.
• Lightly pierce chicken with meat fork to deeply accept marinade.
• Place 2 chicken halves in each bag; shake to coat. let marinate at room temp 30 minutes, turning bags occasionally.
• Preheat grill to medium and lightly oil grates.
• Remove chicken from bags and pat dry with paper towels.
• Place chicken on grill and cook until lightly browned and cooked throughly, about 20 minutes.
• Instant read thermometer should read 175*F when inserted in the thickest part of the chicken.
• (If browning too quick, move to part of grill with less heat or turn down grill.).
• Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes.
• Meanwhile, place lemon halves on grill; cook to slightly char, 8-10 minutes.
• Garnish chicken with oregano sprigs and service with grilled lemons.

GRILLED SPATCHCOCKED CHICKEN

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.

SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL - BONNIE STERN

Steps:

• Cut out back bone from chicken. Open flat and remove breast bone. If you wish, cut slits in the skin between the white and dark meat and insert chicken drumsticks for a neat presentation.
• In a bowl combine olive oil, paprika, salt, pepper and garlic. Place chicken in the dish or plastic bag and coat well. Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
• To roast, place chicken, skin side up, on a baking sheet lined with parchment paper. Roast in a preheated 375F (190C) oven for approximately 45 minutes to one hour or until golden brown and a meat thermometer reads 165F (75C) when inserted into a thigh.
• To grill chicken, place bone side down on a hot grill for 5 minutes. Turn and cook skin side down for a few minutes to brown. Place chicken bone side down on indirect heat now (cooler place on the grill) and cook 30 to 45 minutes longer until cooked through.

GRILLED SPATCHCOCKED CHICKEN WITH HONEY, CHILE AND LEMON

Steps:

• The day before cooking, spatchcock and season the chicken: Remove the spindly wing tips by cutting through the first wing joint with heavy-duty kitchen scissors. Lay the chicken breast side down. Using the scissors again, snip along both sides of the spine to remove it. (Reserve or freeze the spine for stock.) Open up the chicken and flip it over, placing it breast up and with the legs toward you on your cutting board. With one palm on top of the other in the center of the breast, press down until you feel the cartilage crack and the bird lies flat.
• Use the tip of a sharp knife to make three parallel slices in each breast, then three in each leg; each incision should go down to the bone and be about 3 inches long. Rub the sea salt all over, including in the incisions, seasoning more heavily on the underside of the bird.
• In a small bowl, mix the juice of 2 1/2 lemons with the honey, oregano, chile flakes and pepper. Pour 1/3 cup of this marinade over the chicken and refrigerate the remaining marinade for grilling.
• Trim the ends of the 1/2 lemon, then slice it into 12 very thin half-moons and remove any seeds. Tuck the lemon slices into each of the incisions on the chicken, sliding the cut side in and leaving the peel exposed.
• Place the chicken on a rimmed baking sheet, breast side up, and refrigerate, uncovered, for at least 12 or up to 24 hours.
• Two hours before cooking the chicken, take it out of the fridge to come to room temperature.
• Prepare the grill: Clean the grate thoroughly and light the coals. The bird should cook over low, indirect heat. The coals are ready when they're gray and dusty, rather than glowing red.
• Place the bird on the grill, breast side down, discarding any liquid left behind. Watch your chicken like a hawk for the first few minutes and flip the bird if the skin starts to char. When the chicken is lightly colored, or after 10 minutes, flip it over and baste with the reserved marinade. Close the lid on the grill and cook for 40 to 50 minutes more, flipping and basting the chicken every 10 minutes.
• Meanwhile, prepare the chickpeas: Using a mortar and pestle, crush the garlic, oregano and 1/2 teaspoon sea salt. When it's a chunky paste, stir in olive oil and lemon. In a large shallow serving bowl, toss the chickpeas with 1/4 cup dressing and season to taste with sea salt. (Reserve the remaining dressing for the chicken.)
• When the chicken has been cooking for 60 minutes, take its temperature: The meat should feel firm and an instant-read thermometer should read 165 degrees when inserted near the bone of the thickest part of the breast and leg. The chicken may need another 5 to 10 minutes grilling with the lid closed. If you want more char on the breast, cook breast side down; if there is enough color, continue to cook breast side up.
• Once the chicken is cooked, set it on top of the chickpeas. If you have any remaining baste, pour it over the bird. Let it rest for 10 minutes before carving on a cutting board.
• Use a large knife or cleaver to remove both thighs and legs. Separate both breasts, then cut each in half crosswise, creating 8 pieces. Place the chicken pieces back on the chickpeas and drizzle the chicken with the reserved oregano dressing. Cut the remaining lemon into quarters for squeezing on top, and dollop with Greek yogurt, if desired.

GRILLED SPATCHCOCKED CHICKEN

Steps:

• Make brine In a large pot, cook zests, sugar, salt, peppercorns, garlic, and the water over high heat, stirring occasionally, until salt and sugar have completely dissolved. Remove from heat, add ice cubes, and stir until completely cooled.
• Brine chicken Submerge the chicken in the cooled brine, skin side down, and allow it to soak, covered, for 1 hour at room temperature or up to 3 hours in the refrigerator.
• Meanwhile, make glaze Whisk together the honey and citrus juices in a small bowl.
• Grill chicken Heat grill to medium-low (see Grill Temperature Guidelines on page 162). When it is hot, scrub with a grill brush and sweep lightly with oil. Remove chicken from brine and pat dry. Set on grill, skin side down. To flatten chicken during cooking, rest a small baking sheet on top of chicken and place two foil-wrapped bricks (or other heatproof weights) on the baking sheet fig.3.14. Grill until skin side is golden brown and releases easily from grate, 8 to 10 minutes. Flip chicken with tongs and brush with some glaze, then cover grill and cook until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165°F, about 10 to 15 minutes more, brushing with glaze two more times. Transfer to a carving board, skin side up, and let rest for 5 minutes.
• Serve Carve chicken as shown on page 130, and serve.
• When cooking a whole (not spatchcocked) chicken on the grill, the challenge is to allow it enough time to cook through before the skin becomes too crisp and charred. The solution is to wait to crisp the skin at the end. Heat grill to high, and start with the chicken over indirect heat, breast side up; cover grill, and cook for 50 minutes to 1 hour. The internal temperature of the legs should register 165°F. If not, cover the grill and continue cooking until it does (check every 5 minutes or so). Then flip chicken, breast side down, and grill over direct heat to crisp the skin, about 2 minutes, rotating the chicken 90 degrees after a minute so the skin will cook evenly. Remove from grill and let rest on a carving board for 5 to 10 minutes before carving and serving.
• Like a whole chicken, individual chicken parts are prone to drying out on the grill if overcooked (160°F for breasts, 165°F for legs). Just be mindful of the times below, and take off each part as it is done. To keep meat moist, leave the skin on or, before cooking, brine chicken pieces for 1 to 3 hours in the refrigerator in a mixture of 1/4 cup sugar, 1/2 cup coarse salt, 8 cups water, and the herbs of your choice. You could also rub them with Spice Paste (page 173) before grilling, or brush them with All-Purpose Grilling Sauce (page 177) about 5 minutes before you take them off the grill. And, of course, you can leave out those treatments altogether and simply season the chicken with salt and pepper. Heat grill to medium-high; pat dry chicken. First sear over direct heat, then finish over indirect (medium) heat. Split breasts require 30 to 35 minutes total, legs 18 to 22, thighs 15 to 20, and wings 11 to 13.