HERB-GARLIC BUTTER SPATCHCOCKED CHICKEN
After you learn how to make a spatchcocked chicken (it's so much easier than it looks!) try your hand at this delicious recipe. An herb-garlic buttery mix makes this recipe delectable--stuffed under the skin and rubbed on top for extra taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Line 15 x 10 x 1-inch pan with foil.
- Pat chicken dry with paper towels. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone; save for making Chicken and Broth or Roasted Chicken and Broth or discard. Turn chicken over; flatten breast area by pressing firmly with heel of hand. Place chicken, breast side up, in pan. Tuck wings under breast.
- In small bowl, beat remaining ingredients with electric mixer on medium speed until light and fluffy. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breast using fingers, being careful not to tear or puncture skin. Rub half of butter mixture under skin to cover entire breast area; gently replace skin. Rub remaining butter mixture on outside of chicken.
- Roast uncovered 30 minutes. Brush chicken with pan juices. Roast 30 to 35 minutes longer or until thermometer inserted in thickest part of breast reads at least 165°F. Serve chicken with pan juices, if desired.
Nutrition Facts : Calories 400, Carbohydrate 0 g, Cholesterol 165 mg, Fat 2, Fiber 0 g, Protein 40 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g
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.
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
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