SPATCHCOCKED GREEK CHICKEN
Once you learn the simple technique of spatchcocking a chicken, you will make it this way all the time. Removing the backbone basically flattens the chicken and helps it roast faster and the result is a juicy chicken with crispy skin. This recipe is loaded with Greek flavors like lemon and oregano and is simply delicious.
Provided by Dimitra Khan
Categories Main Course
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 °F, 220 °C.
- Spatchcock the chicken: Using a sharp knife or kitchen shears, cut along the backbone and remove it. Save it for chicken stock in a freezer-safe bag in the freezer.
- Cut the breastbone so that the chicken lays flat.
- Cut the wing tips or tuck them under while roasting so that they do not burn. Many times, the chicken is sild with the tips already trimmed.
- Marinate the chicken: Combine the marinade ingredients and mix together. Pour over both sides of the chicken.
- Season the chicken: Combine all of the spices and mix them together. Season both sides of the chicken.
- Chill the chicken in the refrigerator for 3-4 hours so that the marinade can flavor the chicken. If you do not have time, just roast the chicken straight away, the marinade and spices are very flavorful.
- Transfer the chicken and all of the marinade and spices to a cast-iron skillet.
- Add the onion to the skillet and bake in the center of the preheated oven (uncovered) until the internal temperature reaches 165 °F. About 55 minutes.
- For extra golden and crispy skin, turn the broiler element on for the final 5-6 minutes. Keep a close eye on the chicken so that it does not burn.
- Remove from the oven and set aside for 10 minutes so that it stays juicy.
- Serve the spatchcocked chicken with lemony roasted potatoes, mashed potatoes, salad, or Mediterranean rice pilaf.
GRILLED SPATCHCOCKED GREEK CHICKEN
Speed up cook time on a whole chicken by spatchcocking it. It is simple to do and only requires a sharp pair of kitchen shears and 5 minutes of your time. Grilling over indirect heat keeps the bird moist.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
- Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
- Drizzle reserved oil mixture over the chicken. Carve and serve.
Nutrition Facts : Calories 1213.4 calories, Carbohydrate 1.8 g, Cholesterol 158.9 mg, Fat 115.3 g, Fiber 0.1 g, Protein 39.3 g, SaturatedFat 27.1 g, Sodium 151 mg, Sugar 0.3 g
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
GRILLED SPATCHCOCKED CHICKEN
Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 8h
Number Of Ingredients 7
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.
GRILLED GREEK CHICKEN
The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 4h35m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
- Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
- Transfer chicken to paper-towel-lined sheet pan to drain slightly.
- Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 29.7 g, Fiber 1.1 g, Protein 40 g, SaturatedFat 7 g, Sodium 133.7 mg, Sugar 0.6 g
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