Grilled Spatchcocked Chicken With Honey Chile And Lemon Recipes

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.

Steps:

• Chicken: Preheat oven to 450 degrees F (use convection if possible). Place skillet on the bottom rack of the oven to preheat. Meanwhile, spatchcock the chicken: Use a heavy chef's knife or kitchen shears to remove the backbone, running from the neck to the cavity, by cutting down one side, then down the other. Discard the backbone (or reserve to make stock). Open the spatchcocked chicken like a book, then place skin-side up on a flat surface. Use the heel of your hand to push down on the keel bone (breastbone) to flatten the chicken. Optional: Use kitchen twine to tie the two drumsticks together for better maneuverability in the skillet. Season the chicken liberally and evenly with salt to coat. Flip skin-side down, and season again. Then season both sides with freshly ground black pepper.
• Remove the preheated skillet from the oven. Place chicken skin-side up into the hot skillet so it lies flat. Place into the oven and roast until it's ready for the first basting, 30 minutes. (Chicken will roast for a total of 50 minutes.)
• Lemon-Rosemary Butter: Mince the shallot and set aside. In a small saucepan, add lemon juice and a generous pinch of salt; turn heat to medium and bring to a simmer, 1-2 minutes. Meanwhile, remove leaves from rosemary sprig and mince; you should have about 1 tablespoon of minced leaves. Add butter pieces to the simmering lemon juice and swirl the pan continuously to create an emulsion, 30-60 seconds. Whisk in the mustard powder and shallots. Turn off the heat and add rosemary. Whisk until evenly combined. Set the Lemon-Rosemary Butter aside.
• After 30 minutes, remove chicken from the oven. Use a pastry brush to baste the chicken with one third of the Lemon-Rosemary Butter (including pieces of shallot as well). Return chicken to the oven for another 10 minutes.
• After 10 minutes, remove chicken from the oven and brush skin with half the remaining Lemon-Rosemary Butter. Return to the oven and roast for 10 more minutes.
• After the chicken has roasted for a total of 50 minutes, remove from the oven. The skin should be dark brown, and the drumstick, when gently tugged, should want to separate from the thigh joint. Brush the chicken with the remaining Lemon-Rosemary Butter. Transfer to a cutting board and allow to rest, 15-20 minutes. Carve the chicken: Use a chef's knife to cut away the thigh-and-leg pieces from the breasts, then cut off the wings. Cut the breasts apart. Arrange all the pieces on a platter and serve.

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.

Steps:

• The day before cooking, spatchcock and season the chicken: Remove the spindly wing tips by cutting through the first wing joint with heavy-duty kitchen scissors. Lay the chicken breast side down. Using the scissors again, snip along both sides of the spine to remove it. (Reserve or freeze the spine for stock.) Open up the chicken and flip it over, placing it breast up and with the legs toward you on your cutting board. With one palm on top of the other in the center of the breast, press down until you feel the cartilage crack and the bird lies flat.
• Use the tip of a sharp knife to make three parallel slices in each breast, then three in each leg; each incision should go down to the bone and be about 3 inches long. Rub the sea salt all over, including in the incisions, seasoning more heavily on the underside of the bird.
• In a small bowl, mix the juice of 2 1/2 lemons with the honey, oregano, chile flakes and pepper. Pour 1/3 cup of this marinade over the chicken and refrigerate the remaining marinade for grilling.
• Trim the ends of the 1/2 lemon, then slice it into 12 very thin half-moons and remove any seeds. Tuck the lemon slices into each of the incisions on the chicken, sliding the cut side in and leaving the peel exposed.
• Place the chicken on a rimmed baking sheet, breast side up, and refrigerate, uncovered, for at least 12 or up to 24 hours.
• Two hours before cooking the chicken, take it out of the fridge to come to room temperature.
• Prepare the grill: Clean the grate thoroughly and light the coals. The bird should cook over low, indirect heat. The coals are ready when they're gray and dusty, rather than glowing red.
• Place the bird on the grill, breast side down, discarding any liquid left behind. Watch your chicken like a hawk for the first few minutes and flip the bird if the skin starts to char. When the chicken is lightly colored, or after 10 minutes, flip it over and baste with the reserved marinade. Close the lid on the grill and cook for 40 to 50 minutes more, flipping and basting the chicken every 10 minutes.
• Meanwhile, prepare the chickpeas: Using a mortar and pestle, crush the garlic, oregano and 1/2 teaspoon sea salt. When it's a chunky paste, stir in olive oil and lemon. In a large shallow serving bowl, toss the chickpeas with 1/4 cup dressing and season to taste with sea salt. (Reserve the remaining dressing for the chicken.)
• When the chicken has been cooking for 60 minutes, take its temperature: The meat should feel firm and an instant-read thermometer should read 165 degrees when inserted near the bone of the thickest part of the breast and leg. The chicken may need another 5 to 10 minutes grilling with the lid closed. If you want more char on the breast, cook breast side down; if there is enough color, continue to cook breast side up.
• Once the chicken is cooked, set it on top of the chickpeas. If you have any remaining baste, pour it over the bird. Let it rest for 10 minutes before carving on a cutting board.
• Use a large knife or cleaver to remove both thighs and legs. Separate both breasts, then cut each in half crosswise, creating 8 pieces. Place the chicken pieces back on the chickpeas and drizzle the chicken with the reserved oregano dressing. Cut the remaining lemon into quarters for squeezing on top, and dollop with Greek yogurt, if desired.

Steps:

• Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.