Butterflied Thai Chicken Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
• Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
• Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Steps:

• Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
• Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
• Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
• Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

Steps:

• For the Chicken:
• Remove neck, giblets and cut away excess fat from 1 whole roasting chicken. Take a pair of kitchen shears and cut along both sides of backbone to remove it. Turn chicken skin-side up and press down between the breasts to break the keel bone. This will allow the chicken to lay very flat on grill and cook quickly.
• In a small bowl, combine the Chinese five-spice and ground ginger. Sprinkle liberally over all sides of chicken. Set aside.
• In a small pot over medium-high heat, combine the hoisin sauce, rice vinegar, pre-minced ginger (from a jar) and the brown sugar. Bring to a boil for 3 minutes before using.
• Set up outdoor or indoor grill on medium heat. Oil grate when ready to start cooking.
• Place chicken on preheated grill. Flip after 15 minutes and glaze top. Turn and brush every 15 minutes until internal temperature of the thigh is 180 degrees F, about 45 minutes total. Transfer to cutting board and let it rest 5 minutes before cutting.
• Sprinkle the chicken with sesame seeds and serve.

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.

Steps:

• TO MAKE THE PASTE: With a mortar and pestle, grind together the garlic, onions, ginger, coriander, and pepper. Transfer to a small bowl and add the fish sauce to form a coarse paste. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Butterfly the chicken by removing the backbone and flattening it (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique). Rub the paste all over the chicken. Cover with plastic wrap and refrigerate for 6 to 8 hours. Lightly brush or spray the chicken with vegetable oil. Grill, skin side up, over Indirect High heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 45 minutes to 1 hour. Remove from the grill and loosely cover with aluminum foil. Allow to rest for about 5 minutes before cutting into serving pieces. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.