Spatchcock Chicken With Pimento Chimichurri Food

SPATCHCOCK CHICKEN WITH PIMENTO CHIMICHURRI

Steps:

• One at a time, sit the chickens upright on a cutting board and cut down on either side of the backbone to remove. Then cut through the breast plate to split into two halves. Lay flat in a container large enough to hold four chicken halves with brine.
• Make the brine by adding the honey, peppercorns, garlic, thyme, bay leaves, lemon juice, 1/2 cup salt and 6 cups water to a medium saucepan. Bring to a simmer and cook for 5 minutes to allow the flavor and aroma to build. Remove from the heat, add 4 cups ice and stir until the ice has melted and the brine has cooled. Pour the brine over the chicken and refrigerate for 12 hours.
• Set up a grill for direct and indirect heat. Remove the chicken from the brine and pat dry with paper towels. Sprinkle both sides generously with BBQ Dry Rub. Grill the chicken, skin-side down, over direct heat until grill marks appear. Flip and continue cooking until grill marks appear on the second side. Move the chicken to indirect heat and cover the grill, or move to a 350-degree oven. Cook until the chicken reaches an internal temperature of 165 degrees F. Let rest for 5 minutes before serving.
• Serve with a drizzle of Pimento Chimichurri.
• Mix together the brown sugar, paprika, chili powder, celery seeds, mustard seeds, coffee, cumin, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
• Add the cilantro, parsley, olive oil, green onions, lemon juice, lime juice, sugar, garlic and 1 teaspoon kosher salt to a food processor. Lightly pulse until smooth. Pour into a bowl and fold in the pimentos. Store in an airtight container and refrigerate until needed.

CHIMICHURRI CHICKEN

Steps:

• For the chicken: Season the chicken with salt and pepper on both sides. Heat a large skillet over high heat. Add the grapeseed oil and allow it to heat up. Place the chicken breasts in the pan skin-side down, making sure not to overcrowd the pan; cook in batches if needed. Sear one side of the chicken until nicely browned, 5 to 6 minutes. Turn the chicken over and finish cooking until cooked to an internal temperature of 165 degrees F., 3 to 4 minutes.
• For the chimichurri: Combine the grapeseed oil, parsley, vinegar, cilantro, honey, oregano, garlic, shallot, red pepper flakes and salt in a food processor and process slowly. Add the extra-virgin olive oil and mix to combine. The final product should be smooth but have a bit of texture to it.
• For the sweet potatoes: Heat a large cast-iron skillet over high heat. Add the grapeseed oil and allow it to heat up. Add the sweet potatoes and cook on high to sear, 5 to 7 minutes. Reduce the heat to medium-low and continue to cook the the potatoes, stirring regularly, until tender, about 20 minutes.
• Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices. Add the molasses and cook, stirring, until glazed, 3 to 4 minutes. The potatoes should be tender but not falling apart.
• Just before serving, heat the sweet potatoes over high heat and add the kale. Cook until the kale is tender, 2 to 3 minutes. Season with salt and pepper.
• To plate: Divide the sweet potatoes and kale among 6 plates, placing the vegetables in the center of the plates. Lay the chicken breast over the sweet potatoes. Spoon about 2 ounces of the chimichurri over each of the chicken breast. Garnish with the chopped parsley.

GARLIC AND HERB SPATCHCOCK GRILLED CHICKEN

Steps:

• Prepare a grill for medium-high heat with both direct and indirect heat zones, preferably with hardwood or hardwood charcoal. Separate leaves from 5 rosemary sprigs, then coarsely chop leaves. Tie remaining sprigs together with kitchen twine to form a brush. Combine garlic and oil in a measuring cup.
• Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears; reserve backbone for stock. Turn chicken over, breast side up, and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Tuck the wings behind the breasts, then tuck in the legs so the bottoms of the drumsticks are pointed away from the body and chicken is as flat as possible.
• Brush all sides of both pieces of chicken with the garlic-oil using rosemary brush. Sprinkle all sides with chopped rosemary leaves, salt, and pepper.
• Grill both pieces of chicken, skin side down, over direct heat, until skin is golden brown, crispy, and lightly charred, about 5 minutes. Flip both pieces of chicken over, transfer to indirect heat, and baste with rosemary brush dipped in garlic-oil.
• Continue to grill chicken, basting occasionally, until skin is golden brown, juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 45-60 minutes for whole chicken and 25-35 minutes for chicken breast. Let chicken stand at least 10 minutes before carving. Arrange chicken on a serving platter and serve with chimichurri sauce alongside.

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

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.

SPATCHCOCKED CHICKEN WITH TOMATOES

Steps:

• Preheat oven to 500 degrees. Season chicken with coarse salt and ground pepper and place, breast side up, in a pan along with garlic cloves. With the tip of a paring knife, pierce the cherry tomatoes. Add to pan and drizzle tomatoes with olive oil; season with salt and pepper. Pour dry white wine and water into pan.
• Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted into thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes. Sprinkle with fresh basil leaves, torn if large, before carving.