GRILLED BUTTERFLIED CHICKEN
Provided by Food Network
Time 1h5m
Yield 4 to 8 servings
Number Of Ingredients 3
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.
BUTTERFLIED CHICKEN WITH HERBS AND CRACKED OLIVES
Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.
Provided by Alison Carroll
Categories Bon Appétit Chicken Poultry Dinner Olive Herb Summer Grill Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 10
Steps:
- The night before you plan to grill the chickens, place them on a work surface, breast side up, and open them up against the surface as much as possible. Using your palms, press firmly on breastbone to flatten breast. You may hear a crack. This means you're doing it right. Set chickens, breast side up, on a large rimmed baking sheet. Season generously on both sides with salt and black pepper. Chill, uncovered, at least 8 hours and up to 2 days.
- Remove chickens from refrigerator and set out on your counter. Combine garlic, Aleppo-style pepper, rosemary, and 1/4 cup oil in a small bowl. Rub chickens all over with mixture and let sit until room temperature, 1-2 hours.Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Set chickens, skin side down, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they color evenly, until skins are lightly browned, 15-20 minutes.Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 20-25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving.Mix olives, lemon juice, oregano, chopped parsley, remaining 1/4 cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves.
NIF'S BUTTERFLIED GRILLED WHOLE CHICKEN
YUM, YUM, YUM! And easy too :). The instructions are easier than they look - I was just being specific. This chicken cooks much quicker than a regular whole chicken because of the method that I use. Only 2 ingredients makes this a quick last minute delicious dish. Adjust the amount of rub used according to your own taste; I use 2 tablespoons total. If you don't have rub, you can just use some salt and pepper. The cooking time may vary slightly as not all barbeques cook at the same temperature. Enjoy!
Provided by Nif_H
Categories Whole Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 731.4, Fat 51.2, SaturatedFat 14.7, Cholesterol 255.2, Sodium 238.1, Protein 63.3
CHEF JOHN'S BROILED CHICKEN
The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
- Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 583.5 calories, Carbohydrate 1.1 g, Cholesterol 105.8 mg, Fat 51.9 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 14.6 g, Sodium 83.3 mg, Sugar 0.5 g
SMOKY GRILLED BUTTERFLIED CHICKEN
A spicy smoked-paprika marinade gives skin-on butterflied chicken a robust flavor. To give the chicken even more flavor, loosen the skin with your hand and spread some of the mixture underneath before grilling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
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.
BROILED HERB BUTTER CHICKEN
Chicken breasts broiled with an herb butter seasoned with garlic, parsley, rosemary and thyme. Comes out nice and juicy!
Provided by Heather
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to Broil/Grill and line broiler pan with aluminum foil.
- Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.
- Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.
Nutrition Facts : Calories 338 calories, Carbohydrate 0.9 g, Cholesterol 128.2 mg, Fat 25.9 g, Fiber 0.1 g, Protein 24.9 g, SaturatedFat 15.4 g, Sodium 222.9 mg
BROILED BUTTERFLIED CHICKEN
Rather than broiling a chicken in pieces, which is easy to do but not wildly exciting, and rather than roasting it whole, which takes an hour or more, butterfly your chicken. It cooks in half the time and makes a great presentation.
Yield serves 4
Number Of Ingredients 7
Steps:
- Preheat the broiler to high. Brush the chicken all over with butter and oil and arrange it skin side down in a shallow pan. Set it under the broiler so the chicken surface is about 6 inches from the heat source. Let broil for about 5 minutes, then baste rapidly with the butter and oil, and continue for another 5 minutes. The surface should be browning nicely; if not, adjust the heat or the distance of chicken from broiler. Baste again, this time with the juices accumulated in the pan, and broil another 5 minutes. Then season with salt and pepper, turn the chicken skin side up, and season the surface. Continue broiling and basting with the pan juices every 5 minutes for another 10 to 15 minutes, until the chicken is done (see page 44).
- Remove the chicken to a carving board and let it rest for 5 minutes. Meanwhile, make the deglazing sauce by first spooning cooking fat off the juices in the pan. Then stir the shallot into the pan and simmer for a minute or so on top of the stove, until the juices are syrupy. Swirl in the enrichment butter, pour over the chicken, and serve.
- BROIL/ROASTED BUTTERFLIED ROASTING CHICKEN-AND TURKEY. Broil/roasting a big 6-to-7-pound butterflied roaster or capon or a 12-pound turkey takes, again, half the time you'd need if you roasted it whole. Use exactly the same system as for the preceding broiled chicken except that, when you have browned the underside, and given the skin side the beginning of a brown, you then switch from broiling to roasting. Just finish the cooking in the oven-I like to roast mine at 350°F. A 6-to-7-pound bird takes 1 to 1 1/4 hours; a 12-pound turkey, about 2 hours. See the broil/roast times box for more details.
- DEVILED GAME HENS OR POUSSINS. For 2 birds, serving 4 people. Butterfly the birds and broil as in the master recipe, but give them only 10 minutes per side. Meanwhile, whisk together, to make a mayonnaise-like sauce, 1/3 cup Dijon mustard, a large minced shallot, pinches of dried tarragon or rosemary, drops of Tabasco sauce, and 3 tablespoons of the pan juices. Paint this over the skin sides of the birds, then pat on a layer of fresh white bread crumbs. Baste with the remaining juices. Finish cooking under the broiler.
- With heavy shears or a cleaver, cut down close to the backbone on each side, and remove the bone. Spread the chicken open, skin side up, and pound on the breast with your fist to flatten the chicken. Cut off and discard the little nubbins at the wing elbows, and fold the wings akimbo. To hold the legs in place, make 1/2-inch slits in the skin on each side of the lower breast and tuck the drumstick ends through the slits.
- Always allow an additional 20 to 30 minutes, just to be safe.
- Butterflied Roasting Chickens
- 4 to 5 pounds / 45 minutes to 1 hour
- 5 to 6 pounds / 1 to 1 1/4 hours
- Butterflied Turkeys
- 8 to 12 pounds / 1 1/2 to 2 hours
- 12 to 16 pounds / 2 to 2 1/2 hours
- 16 to 20 pounds / 2 1/2 to 3 hours
- Whenever bread crumbs are called for, always make your own out of fresh homemade-type bread. Cut off the crusts, slice the bread into 1-inch chunks, and pulse not more than 2 cups at a time in a food processor, or 1 cup at a time in an electric blender. It's useful to make a lot while you are at it and freeze what you don't need.
BUTTERFLIED CHICKEN
Make and share this Butterflied Chicken recipe from Food.com.
Provided by Gay Gilmore
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Position the oven rack 8 inches from the flame/coil and turn broiler to high.
- Crack peppercorns with a mortar and pestle until coarsely ground.
- Add garlic and salt and work well.
- Add lemon zest and just enough oil to form a paste.
- Cut vegetables into pieces and place in a deep roasting pan.
- Place chicken on a plastic cutting board breast-side down.
- Using kitchen shears, cut ribs down one side of back bone and then the other and remove.
- Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out.
- Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you.
- Loosen the skin at the neck and the edges of the thighs.
- Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus.
- Drizzle the skin with oil and rub in, being sure to cover the bird evenly.
- Drizzle oil on bone side of chicken as well.
- Arrange bird in roasting pan, breast up, atop vegetables.
- Place pan in oven being sure to leave the oven door ajar.
- Check bird in 10 minutes.
- If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up.
- Cook 12-15 minutes or until the internal temperature reaches 165 degrees.
- Juices must run clear.
- Remove and place chicken into a deep bowl and cover loosely with foil.
- Tilt pan so that any fat will pool at corner.
- Siphon this off with a bulb baster.
- (This fat is great in vinaigrettes).
- Set pan over 2 burners set on high.
- Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs.
- Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus.
- Strain out vegetables and discard.
- Slice chicken onto plates or serve in quarters.
- Sauce lightly with jus and serve.
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BROILED BUTTERFLIED CHICKEN | COOKSTR.COM
From cookstr.com
5/5 (1)Estimated Reading Time 2 minsCategory Chicken
- To Butterfly a Chicken: With heavy shears or a cleaver, cut down close to the backbone on each side, and remove the bone. Spread the chicken open, skin side up, and pound on the breast with your fist to flatten the chicken. Cut off and discard the little nubbins at the wing elbows, and fold the wings akimbo. To hold the legs in place, make ½-inch slits in the skin on each side of the lower breast and tuck the drumstick ends through the slits.
- Preheat the broiler to high. Brush the chicken all over with butter and oil and arrange it skin side down in a shallow pan. Set it under the broiler so the chicken surface is about 6 inches from the heat source. Let broil for about 5 minutes, then baste rapidly with the butter and oil, and continue for another 5 minutes. The surface should be browning nicely; if not, adjust the heat or the distance of chicken from broiler. Baste again, this time with the juices accumulated in the pan, and broil another 5 minutes. Then season with salt and pepper, turn the chicken skin side up, and season the surface. Continue broiling and basting with the pan juices every 5 minutes for another 10 to 15 minutes, until the chicken is done (see Notes).
- Remove the chicken to a carving board and let it rest for 5 minutes. Meanwhile, make the deglazing sauce by first spooning cooking fat off the juices in the pan. Then stir the shallot into the pan and simmer for a minute or so on top of the stove, until the juices are syrupy. Swirl in the enrichment butter, pour over the chicken, and serve.
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- Make a gremolata: Coarsely grind the peppercorns in a mortar and pestle. Work in the garlic and 1/2 teaspoon of the salt. Follow with the lemon zest, parsley, and finally 2 tablespoons of the oil. Work into a rough paste.
- Place chicken on a plastic cutting board, breast-side down. Using kitchen shears, cut ribs down one side of backbone and then the other and remove, saving the backbone for another application, like stock. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, placing two fingers underneath the bone, and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken, as well.
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