FLAT BBQ CHICKEN
Flat BBQ chicken - it screams summer. Not only is it delicious and full of flavour, but it also cooks faster and more evenly than a whole chicken.A while back I made a flat chicken in the oven and said I wanted to try it on the BBQ - mainly I wanted to try and get close to the best chicken in Mexico.I can proudly say, this chicken is good - so good, and I've made it 3 times now, it's that good. Okay, let's get cooking!
Provided by Ali
Categories Main Course
Time 40m
Number Of Ingredients 4
Steps:
- First - heat up your BBQ. Get it nice and hot and then turn it down to medium-low.
- While the grill is heating up, you'll want to flatten the chicken. In my last post, I shared the Canadian Living video which helps walk you through all the steps.
- Once the chicken is flat, rub with the oil and top with the seasoning. I love cooking with the Frontera Tex-Mex spice from the Silk Road. Oh, and make sure you season with salt.
- Then, put it skin side down on the grill. Keep an eye out, since if you've got a cubby chicken, all the fat might start a grease fire (yes, this happened on Thursday when I cooked the 3rd chicken). When grilling, be sure to stay safe.
- After about 8 minutes, flip the bird. Oh, and I cook it with the lid down.
- Yes! Look at all that goodness. Cook the rest of the chicken skin side up. Should take about 12 more minutes - cook to 165 internal temp.
FLATTENED MOIST BBQ GARLIC AND LEMON CHICKEN
Flattened Moist BBQ Garlic and Lemon Chicken with a delicious marinade to give you juicy chicken every time. Easy instructions of how to cut a whole chicken into portions.
Provided by Lovefoodies
Categories Chicken
Time 1h10m
Number Of Ingredients 8
Steps:
- First of all we need to prepare the chicken. Here I will show you how to cut the whole chicken and flatten it ready for the marinade. if you know how to do this please skip this and move to the marinade instructions below.
- You need a sharp knife or meat cutting scissors and a chopping board. See the photos below:
- Step 1 : Stand the chicken up on so the wings are sitting on the board. Cut straight down the middle.
- Step 2 : Open out the chicken and see where my finger is pointing in the photo, you will see a white cartilage, cut straight through that all the way along the chicken lengthways.
- Step 3 : Cut all the way right through the chicken.
- Step 4. Once the chicken has been halved place on the board skin side up, and using the flat side of your knife push down until it is flattened a little. If you don't have a suitable knife place the chicken in a zip lock bag and use the base of a heavy saucepan and push down flattening the chicken. You may have to exert a little pressure to push, or find someone with some strong muscles!
- Step 5. Once flattened, using your sharp knife, run deep slashes into your chicken, pay particular attention to the thicker parts of the meat as this will take longer to cook if there are no slits in it. The slits help with the cooking and also the marinade to penetrate the meat.
- If you are using a chicken larger than the weight stated above, place the chicken in an oven proof pan, otherwise, a container large enough to spread the chicken
- The marinade: Add all the ingredients to the chicken, and with the lemon, cut in half first, squeeze the juice all over the chicken the slice up the used lemon and add it to the chicken.
- Use your hands to rub everything together, and then place skin side down in the container.
- Cover and leave to marinade in the fridge for 30 minutes minimum, 2 hours is the best amount of time.
- Once the chicken has marinated, place on the grill / BBQ and turn frequently until the juices run clear from the thickest part of the chicken meat (the breast and thick part of the legs).
- For larger chickens, place in a preheated oven, at 190 C / 375 F Gas 5, covered with aluminium foil for 25 minutes and then place on the grill / BBQ and cook as normal. or continue cooking in the oven until cooked if you are not grilling.
- Serve with my Chinese Style Sweet n Sour Salad and baby Garlic Potatoes!
Nutrition Facts : Calories 1272 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 440 milligrams cholesterol, Fat 75 grams fat, Fiber 1 grams fiber, Protein 137 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 4, Sodium 941 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 47 grams unsaturated fat
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
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
FLAT ROAST CHICKEN
Try this recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a simple, family-friendly way to serve delicious roast chicken. It's just one of our many delicious chicken recipes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
- Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
- Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
- Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.
FLATTENED PAN-ROASTED CHICKEN
Provided by Melissa d'Arabian : Food Network
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
BBQ CHICKEN FLATBREAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Toss the chicken in half of the BBQ sauce to coat in a bowl. Place the flatbreads onto a baking sheet. Divide the other half of the BBQ sauce between the 2 flatbreads. Spread, leaving a slight edge all the way around the flatbreads. Top each with half of the provolone, chicken, red onion, jarred jalapenos and habanero pepper.
- Bake until the flatbreads are golden and the cheese is melted, 10 to 12 minutes.
- Transfer to a cutting board and drizzle over the ranch dressing. Garnish with the cilantro and slice.
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- Rub spice mixture on all sides of chicken. Also push spices under the skin, being careful to leave skin attached to meat.
- Grease BBQ grates well. Preheat one side of grill to medium-high heat, leaving heat off on other side for indirect cooking.
- Grill chicken, breast side down for 8 to 10 minutes until skin is cooked well enough to release from grill and grill marks are browned. Flip and cook another 10 to 12 minutes. Move chicken to indirect heat side of BBQ. With lid down, cook for another 20 to 25 minutes, turning occasionally, until an instant read thermometer inserted into thickest part of the inner thigh registers 180°F (82°C)
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