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
GRILLED SPATCHCOCKED GREEK CHICKEN
We're big fans of spatchcocking - that's when the backbone of a chicken is removed and flattened out. The beauty of this extra step is that all parts of the chicken finish cooking at around the same time, so no more dry breast meat!
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 8
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.
FLATTENED PAN-ROASTED CHICKEN
Provided by Melissa d'Arabian : Food Network
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To prep the chicken:
- On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.
- In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.
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
SPICE RUBBED FLATTENED ROAST CHICKEN
This Moroccan-inspired roast chicken will become your new favourite Sunday night dinner. Making the whole meal in a roasting pan means you can just pop it in the oven and forget about it!
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
- Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
- Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
- Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
- Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
- Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 33.2 g, Cholesterol 101.6 mg, Fat 22.8 g, Fiber 6.4 g, Protein 30.8 g, SaturatedFat 7.8 g, Sodium 343 mg, Sugar 8.2 g
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- To begin, remove the backbone from the chicken by slicing down either side with a sharp knife to remove it. Discard the backbone, and flatten the chicken out.
- In a ziplock bag (opened inside of a mixing bowl to keep it from spilling) combine all the rest of the ingredients to make the marinade.
- Mix together the marinade, add in the chicken, and seal, taking care to remove as much air as possible.
- At this point, either marinade for several 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 de-frost in the ziplock bag as it marinades.
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