Smoky Grilled Butterflied Chicken Food

SMOKY GRILLED BUTTERFLIED CHICKEN

Steps:

• Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag.
• Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Add to marinade. Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally.
• Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.

GRILLED BUTTERFLIED CHICKEN

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.

SWEET GLAZED BUTTERFLIED GRILLED CHICKEN

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 BUTTERMILK CHICKEN

Steps:

• Whisk buttermilk, hot sauce, salt, red pepper flakes, Italian seasoning, pepper, and sugar in a bowl until salt is dissolved.
• Place chicken in a large stockpot. Add buttermilk mixture and toss until each chicken thigh is evenly coated.
• Place chicken in resealable bags; squeeze the air out. Marinate in the refrigerator, 2 hours to overnight.
• Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

SMOKY GRILLED CHICKEN

Steps:

• In a large bowl, dissolve sugar, mustard and coffee in hot water. Stir in ketchup, Worcestershire sauce, and liquid smoke if desired. Reserve 1 cup for basting; refrigerate remaining sauce. , Grill chicken, covered, on an oiled rack over medium heat for 30 minutes, turning and basting with sauce frequently. Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear. Serve with reserved sauce.

NIF'S BUTTERFLIED GRILLED WHOLE CHICKEN

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.

GRILLED SPATCHCOCKED CHICKEN

Steps:

• Place salt in a large bowl or Dutch oven and add a little water. Stir until salt is dissolved. Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours.
• Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board.
• Cut along both sides of the backbone of the chicken with kitchen shears. Remove bone and reserve for another use or discard. With the skin-side down, cut down into the breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Turn the chicken skin-side up.
• Place the heel of one hand on top of the other wrist, and using the heel of the hand, press down on the center of the breast, above the area of the cut, to flatten the center and achieve a more uniform thickness of the chicken.
• Combine smoked paprika, garlic powder, cumin, and pepper in a small bowl. Rub spice mix onto both sides of the chicken, gently lifting the skin wherever possible to place some of the rub directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
• Remove chicken from the refrigerator 10 to 15 minutes before grilling so it can come to room temperature.
• Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C). Lightly oil the grate.
• Place chicken bone-side down onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove to a platter, tent with foil, and allow chicken to rest, about 10 minutes. Cut chicken into 6 servings and serve with additional barbecue sauce, if desired.

GRILLED BUTTERFLIED CHICKEN WITH SPANISH OLIVES

Steps:

• Marinade:.
• Dissolve salt and sugar with pepper in 1 quart cold water and add with butterflied chicken in a gallon size zipper lock bag and refrigerate for at least 2 hours up to four hours. Remove chicken from bag,rinse thoroughly, pat dry with paper towels.
• Tapenade:.
• Pulse olives, olive oil, garlic and capers in food processor until mixture becomes a slightly chunky paste (do not overprocess). Loosen chicken skin and push tapenade under skin of breasts, thighs and legs and season with pepper to taste. At this stage you may also sprinkle with a good BBQ seasoning to taste.
• Place chicken bone side down on grill over a medium heat. For a more smoky taste add a few wood chips.
• Top chicken at this stage with a flat pan weighted with several bricks and grill until chicken is a deep brown, about 12 minutes.
• Remove weighted sheet pan and bricks and flip chicken over with large metal spatula and grill until instant read thermometer reads 160 degrees at the deepest part of the thigh,and juice runs clear, about 12 to 15 minutes longer.
• Upon removing chicken to platter, brush both sides with a mixture of honey and fresh lime juice. Cover with foil and let rest for 15 minutes before carving.
• NOTE: If you have never butterflied a chicken let your butcher do it for you. Whether a prepackaged whole chicken or one from the butchers case, they will do it for you at no charge. This recipe excels with a butterflied chicken, cut up chicken, well it's just not the same.