Grilled Flattened Chicken Recipes

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

Grilled Flattened Chicken image

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

Ingredients

3/4 cup KRAFT Classic CATALINA Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. chopped fresh rosemary
1 whole chicken (3 lb.)
3 lb. fresh asparagus spears, trimmed

FLATTENED PAN-ROASTED CHICKEN

Provided by Melissa d'Arabian : Food Network

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 11

Flattened Pan-Roasted Chicken image

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.

Ingredients

1 (3 to 4 pound) chicken
1/2 cup brown sugar
1/2 cup kosher salt
4 cups hot water
1 small onion, chopped
1 tablespoon whole black peppercorns
2 sprigs fresh tarragon, coarsely chopped
2 cloves garlic, coarsely chopped
4 cups ice water
1/2 cup white wine
3 tablespoons olive oil

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Grilled Flattened Chicken Recipes

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.

FLATTENED PAN-ROASTED CHICKEN

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