Marinated Grilled Flattened Chicken Food

BRINED AND FLATTENED JUICY GRILLED CHICKEN BREASTS

Steps:

• Whisk and dissolve the salt in the water in a medium bowl.
• Flatten the chicken breasts. Place one chicken breast in a sealable clear bag over a cutting board, and beat it with a meat mallet/tenderizer until it's about 1/2 inch thick all around. Repeat for all chicken breasts.
• Place the chicken breasts in the brine, cover with plastic wrap, and place the bowl in the fridge for 30 to 60 minutes.
• Preheat the grill to about 400 ºF.
• Remove the chicken breasts from the bowl and pat each one dry with paper towel.
• Place all 4 flattened chicken breasts, side by side on a large serving dish.
• In a small bowl, mix together all the spices.
• Sprinkle the spices evenly over all 4 chicken breasts, on both sides.
• Drizzle some oil on a paper towel or old clean cloth towel and use tongs to brush the oil over the grill grates.
• Place the chicken breasts on the hot grill and close the lid. Cook for about 2 minutes.
• Open the lid and (without flipping) rotate the chicken breasts 45 degrees to create the cross hatch. The 45 degree angle is just for asthetics and doesn't need to be exact. Close the lid and cook for another 2 minutes.
• Flip the chicken breasts and repeat the last 2 steps.
• Your chicken is ready to be served! Serve on a ceaser salad, with fries, over some pasta, or any side you love. Enjoy!

ROSEMARY LEMON GRILLED SPATCHCOCKED CHICKEN

Steps:

• Make the marinade in a large bowl by combining the avocado oil, lemon zest, rosemary, garlic, kosher salt and black pepper. Stir this rosemary lemon chicken marinade with a fork to combine.
• Spatchcock the chicken by placing the whole chicken breast side down on your cutting board. Using kitchen shears, cut along either side of the spine to remove the spine from the chicken. Flip the chicken over so it is now breast side up, place your palm on the breast bone in the center, then use medium pressure to push down on the breast until you hear a crack and are able to get the chicken flattened.
• Marinate the chicken by placing the flattened chicken in the large bowl with the marinade. Use your hands to rub it all over the chicken on both sides. You can grill right away, or allow the chicken to marinate for up to 3 days covered in the refrigerator.
• Heat your grill over medium heat (I heat my Traeger Grill at 400ºF). Clean and oil the grill grates.
• Grill the chicken and lemons on your grill once your grill is fully heated. Grill the chicken breast side up, and the lemons cut side down. Cook until the chicken skin is crispy and the chicken has an internal temperature of 165ºF. On my Traeger Grill it takes about 45-55 minutes. No need to flip the chicken, but you can flip it half way through cooking if you prefer.
• Rest the chicken on your cutting board for 10 minutes.
• Carve and serve the chicken along with the grilled lemons. Squeeze out the grilled lemons on top of the chicken. The lemon pulp gets thick and concentrated as it is grilled and loses a lot of its sourness. It's very delicious!
• Leftover grilled spatchcocked chicken will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
• See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

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.

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 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.

GRILLED SPATCHCOCKED GREEK CHICKEN

Steps:

• To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
• Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour.
• Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes.
• Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving.
• Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the 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 CHICKEN MARINADE

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).