A WHOLE CHICKEN ON THE GRILL
You can enjoy a moist, flavorful grilled chicken, complete with succulent juices, even without a spit. Don't truss this bird, because the legs won't cook evenly when pressed up against the body. From the New Basics Cookbook! Spanish inspired.
Provided by Sharon123
Categories Whole Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare hot coals for grilling.
- Stir all the ingredients, except chicken, together in a bowl until smooth.
- Brush the chicken well with the sauce.
- Grill the chicken over low heat, preferably covered, for about 1 hour and 10 minutes(turn the chicken a quarter turn and brush it with sauce every 15 minutes).
- Let the chicken stand 10 minutes before carving and serving. Enjoy!
Nutrition Facts : Calories 763, Fat 53.2, SaturatedFat 15.2, Cholesterol 243.8, Sodium 486.2, Carbohydrate 9.5, Fiber 1.6, Sugar 6.6, Protein 58.9
THE BEST GRILLED CHICKEN
It may sound simple, but grilling chicken is challenging for many cooks. Too often, it ends up dry and bland or (inexplicably) both burnt and raw! With this recipe we simplified the cooking process, which leads to a smoky, super-juicy bird that is filled with the bright flavors of lemon and herbs. We spatchcocked a whole chicken to increase the surface area that makes contact with the grill and used a generous amount of herb butter to help it self-baste as it gently cooks over indirect heat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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 (see Cook's Note).
- To spatchcock the chicken, use strong kitchen scissors or poultry shears to cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down firmly on the breast to flatten it out to one thickness. Set aside at room temperature (see Cook's Note).
- Combine the butter, parsley, chives, garlic, shallot, lemon zest, 2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl.
- Starting at the neck, gently slide your fingers under the skin of the chicken to loosen it from the breast meat. Continue to slide you hand down and loosen the skin around the legs, taking care not to tear it. Rub all but 1 tablespoon of the butter mixture under the skin, spreading it all the way down to the legs. Rub the outside of the chicken with the remaining 1 tablespoon of butter.
- Place the chicken skin-side up on the indirect-heat area of the grill with the legs facing the hotter side. Cover the grill (the lids vents should be partially open) and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) measures 150 to 160 degrees F (almost cooked through), about 50 minutes.
- Transfer the chicken to the direct-heat area of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 to 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F when not touching bone. If not, move the chicken back to the indirect area, skin-side up, cover and cook until the final temperature of 165 degrees F is reached.
- Remove the chicken from the grill to a cutting board; let rest 20 minutes before carving.
GRILLED FLATTENED CHICKEN
There's nothing flat about the flavor of this crispy, mouthwatering chicken hot off the grill. It's sweet and herby and cooks up in just over an hour.
Provided by My Food and Family
Categories Home
Time 3h18m
Yield Makes 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
WHOLE GRILLED CHICKEN WITH LEMON AND GARLIC
Absolutely divine. This recipe comes from Weber's Big Book of Grilling, which is our grill bible. Be sure when you truss the bird that you secure the cavity and the neck with a pin of some sort, otherwise the wine and lemon juice will just come right back out when you pour it in. Also, make sure your grill really is at a medium heat, otherwise the skin will char. The prep time listed here includes the time it takes to roast the garlic.
Provided by 2hot2handle
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- To roast the garlic, remove papery outer sking from the head and cut about 1/2 inch off the top to expose the cloves. Drizzle with olive oil and grill or bake at 350 until the cloves are soft (30-40 minutes).
- To make the paste, squeeze the roasted garlic from the individual cloves into a small bowl. Add the lemon zest, 1 tablespoons of the lemon juice, rosemary, salt and pepper. Mix well.
- Remove and discuard the neck and giblets. Rinse the chicken inside and out under cold water and pat dry with paper towels. Loosen the chicken skin gently with your fingers and spread half of the roasted garlic paste under the skin on the breast.
- Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs. Truss the chicken with cotton string. Pour the remaining 1 tablespoons of lemon juice and the wine (carefully) into the cavity.
- Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.
- Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 degrees in the breast, about 1 1/4 - 1 1/2 hours. Halfway through grilling, slide three lemon slices under the string on top of the breasts (optional).
- Transfer the chicken to a platter, cover loosely with foil and allow to rest for 10 minutes before removing the string and carving. Serve warm.
Nutrition Facts : Calories 768.8, Fat 54.2, SaturatedFat 15.3, Cholesterol 243.8, Sodium 666.7, Carbohydrate 6.2, Fiber 0.5, Sugar 0.5, Protein 58.3
GRILLED CHICKEN UNDER A BRICK
This is a very basic recipe for chicken on a brick. Feel free to brine the chicken beforehand or season it with extra herbs or spices.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h5m
Yield 6
Number Of Ingredients 5
Steps:
- Place the chicken, breast side down, on a cutting board. Remove the backbone and 1 inch of the breast bone with kitchen shears. Remove the wing tips and any large pockets of fat near the tail. Flip the bird over and use the heal of your hand to flatten the chicken. Rub the skin with oil and lightly season with salt and pepper.
- Cut 2 pieces of heavy duty aluminum to roughly 20 inches long each. Wrap each brick with foil, shiny-side out. Lightly oil the grill and add the bricks.
- Lightly oil the grate of the grill and add the bricks. Preheat the grill to 400 degrees F (200 degrees C) and maintain the temperature until bricks are hot.
- Turn off the middle burner and place the chicken over that area, flesh side down, on indirect heat. Place the bricks on the chicken and close the lid of the grill.
- Grill for 40 minutes. Remove the bricks, turn the chicken, and continue grilling until the skin is crispy, 5 to 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove and let rest for 10 minutes.
Nutrition Facts : Calories 228.8 calories, Cholesterol 61.5 mg, Fat 15.5 g, Protein 20.9 g, SaturatedFat 4.1 g, Sodium 82.7 mg
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