GRILLED SPATCHCOCKED CHICKEN
To spatchcock a chicken you need to remove the backbone of the chicken and spread it open like a book. This method for grilling a whole chicken lets the interior heat up faster and more evenly than the traditional method for a whole bird. Use your favorite rub and sauce, if you like.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 7h40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 5.1 g, Cholesterol 151.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 49.5 g, SaturatedFat 3.5 g, Sodium 4060.4 mg, Sugar 3 g
GRILLED SPATCHCOCKED CHICKEN
Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 8h
Number Of Ingredients 7
Steps:
- Prep:Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.
- Grill:Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.
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.
GRILLED SPATCHCOCK FIRECRACKER CHICKEN
We've transformed the restaurant classic into the ultimate salty-sweet cookout main course. Cutting the chicken in half and grilling it flat gets you super-crispy skin and a shortened cook time.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for direct and 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 side 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.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
- To spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone but not into the flesh. Push the chicken down to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Sprinkle the non-skin side generously with salt and pepper.
- Oil the grill grates thoroughly. Put the chicken on the indirect-heat side of the grill skin-side down and top with a large cast-iron skillet. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F and the skin is golden and very crisp, 35 to 40 minutes.
- Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar and red pepper flakes in a medium bowl and whisk to combine.
- Remove the skillet from the chicken and put it on the direct-heat side of the grill (leave the chicken where it is). Pour the soy mixture into the skillet and bring it to a boil. Immediately transfer the chicken to the skillet with tongs and coat both sides in the sauce. Sprinkle with the scallions and serve with flatbread.
GRILLED SPATCHCOCKED CHICKEN
A flattened, or spatchcocked, chicken will cook more quickly and evenly than when left intact. The parts that take the longest to cook (legs and wings) are conveniently on the edges (meaning they are exposed to more heat), while the quicker-cooking breast is in the center (where it is insulated a bit from the heat). The origin of the term spatchcock is debatable, but one theory has it that it derives from "dispatch the cock," apparently shorthand for "prepare the chicken for roasting over a spit." No matter its past, cooks today understand that to spatchcock a chicken is to remove the backbone and open it like a book. While most commonly used for chicken that will be grilled or broiled, the method also works well for roasting. To further promote even cooking, the flattened chicken is weighted with a foil-wrapped brick while it grills, a technique borrowed from an Italian dish known as pollo al mattone ("chicken under a brick"). Brining helps keep the meat tender and juicy, and glazing adds another layer of flavor and promotes browning. In this recipe, citrus marries the brine and glaze, but you can forgo the glaze and make a brine solution of only salt, sugar, and water. A good ratio is 1 cup of coarse salt (never table salt, which will cause the meat to taste too salty) and 1/2 cup sugar to 1 gallon of water. For best results, brine the chicken for at least 1 hour and no more than 3 hours (any longer and the meat can develop an unpleasant texture).
Yield Serves 5
Number Of Ingredients 13
Steps:
- Make brine In a large pot, cook zests, sugar, salt, peppercorns, garlic, and the water over high heat, stirring occasionally, until salt and sugar have completely dissolved. Remove from heat, add ice cubes, and stir until completely cooled.
- Brine chicken Submerge the chicken in the cooled brine, skin side down, and allow it to soak, covered, for 1 hour at room temperature or up to 3 hours in the refrigerator.
- Meanwhile, make glaze Whisk together the honey and citrus juices in a small bowl.
- Grill chicken Heat grill to medium-low (see Grill Temperature Guidelines on page 162). When it is hot, scrub with a grill brush and sweep lightly with oil. Remove chicken from brine and pat dry. Set on grill, skin side down. To flatten chicken during cooking, rest a small baking sheet on top of chicken and place two foil-wrapped bricks (or other heatproof weights) on the baking sheet fig.3.14. Grill until skin side is golden brown and releases easily from grate, 8 to 10 minutes. Flip chicken with tongs and brush with some glaze, then cover grill and cook until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165°F, about 10 to 15 minutes more, brushing with glaze two more times. Transfer to a carving board, skin side up, and let rest for 5 minutes.
- Serve Carve chicken as shown on page 130, and serve.
- When cooking a whole (not spatchcocked) chicken on the grill, the challenge is to allow it enough time to cook through before the skin becomes too crisp and charred. The solution is to wait to crisp the skin at the end. Heat grill to high, and start with the chicken over indirect heat, breast side up; cover grill, and cook for 50 minutes to 1 hour. The internal temperature of the legs should register 165°F. If not, cover the grill and continue cooking until it does (check every 5 minutes or so). Then flip chicken, breast side down, and grill over direct heat to crisp the skin, about 2 minutes, rotating the chicken 90 degrees after a minute so the skin will cook evenly. Remove from grill and let rest on a carving board for 5 to 10 minutes before carving and serving.
- Like a whole chicken, individual chicken parts are prone to drying out on the grill if overcooked (160°F for breasts, 165°F for legs). Just be mindful of the times below, and take off each part as it is done. To keep meat moist, leave the skin on or, before cooking, brine chicken pieces for 1 to 3 hours in the refrigerator in a mixture of 1/4 cup sugar, 1/2 cup coarse salt, 8 cups water, and the herbs of your choice. You could also rub them with Spice Paste (page 173) before grilling, or brush them with All-Purpose Grilling Sauce (page 177) about 5 minutes before you take them off the grill. And, of course, you can leave out those treatments altogether and simply season the chicken with salt and pepper. Heat grill to medium-high; pat dry chicken. First sear over direct heat, then finish over indirect (medium) heat. Split breasts require 30 to 35 minutes total, legs 18 to 22, thighs 15 to 20, and wings 11 to 13.
SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL - BONNIE STERN
Bonnie Stern has done it again. Another splendid recipe, and so very easy to make. I highly recommend following her directions for flattening the chicken...so simple, you'll find yourself preparing chicken this way often. Also, don't forget to tuck the leg bone into the slitted skin. Makes for a very nice presentation and prevents the chicken from having that 'floppy leg' appearance. Bonnie has also included instructions for grilling, Prep time does not included time to marinade, as this will vary from person to person.
Provided by Diana 2
Categories Whole Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut out back bone from chicken. Open flat and remove breast bone. If you wish, cut slits in the skin between the white and dark meat and insert chicken drumsticks for a neat presentation.
- In a bowl combine olive oil, paprika, salt, pepper and garlic. Place chicken in the dish or plastic bag and coat well. Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
- To roast, place chicken, skin side up, on a baking sheet lined with parchment paper. Roast in a preheated 375F (190C) oven for approximately 45 minutes to one hour or until golden brown and a meat thermometer reads 165F (75C) when inserted into a thigh.
- To grill chicken, place bone side down on a hot grill for 5 minutes. Turn and cook skin side down for a few minutes to brown. Place chicken bone side down on indirect heat now (cooler place on the grill) and cook 30 to 45 minutes longer until cooked through.
Nutrition Facts : Calories 784.8, Fat 59.8, SaturatedFat 16.1, Cholesterol 243.8, Sodium 1100, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 57.4
HOW TO SPATCHCOCK A CHICKEN
This is a method to take the backbone out of a whole chicken so that it lays flat and is easy to grill
Provided by Dawnab
Categories Whole Chicken
Time 10m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Place chicken on a flat surface breast side down, legs facing away from you.
- With kitchen shears or a very sharp knife, cut out the neck bone all the way to the butt by cutting down one side of the neck bone and then repeat on the other side.
- Turn chicken over and press flat, season and grill or bake as desired.
Nutrition Facts : Calories 360.7, Fat 26.5, SaturatedFat 7.6, Cholesterol 121.9, Sodium 113.6, Protein 28.6
GARLIC AND HERB SPATCHCOCK GRILLED CHICKEN
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.
Provided by Ian Knauer
Categories Summer Small Plates Chicken Garlic Kid-Friendly Rosemary Spring Grill/Barbecue Healthy
Yield Serves 4
Number Of Ingredients 8
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.
SPICE-RUBBED SPATCHCOCKED CHICKEN
A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren't up for spatchcocking your own bird, you can ask your butcher to do it for you.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 3h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
- In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
- Heat oven to 425 degrees. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
- Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 28 grams, Carbohydrate 4 grams, Fat 44 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 13 grams, Sodium 1000 milligrams, Sugar 2 grams, TransFat 0 grams
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