Butterflied Asian Chicken Recipes

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY

Butterflied Roast Chicken with Lemon and Rosemary image

Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.

Provided by foodelicious

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil, or as needed
1 (3 pound) whole chicken, backbone removed
kosher salt and ground black pepper to taste
1 lemon, sliced into rounds
4 sprigs fresh rosemary
½ cup white wine

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g

BUTTERFLIED CHICKEN

Butterflied Chicken image

Provided by Ina Garten

Categories main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Good olive oil
Kosher salt
Freshly ground black pepper
2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
1/2 lemon, thinly sliced

Steps:

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

BUTTERFLIED KOREAN CHICKEN

Butterflied Korean Chicken image

A Korean gochugaru (ground red chile) rub and a sweet, spicy, savory, umami gochujang (red chile paste) glaze take a simple roasted or grilled chicken to a new level! Butterflied Korean Chicken can be grilled or roasted, and comes together more quickly with the aid of poultry sheers...

Provided by Tamara

Categories Main Dishes

Time 1h5m

Number Of Ingredients 18

Ingredients

2 teaspoons sesame oil
1 teaspoon garlic, minced
2 teaspoons fresh ginger, minced
1 shallot, minced
1/2 cup rice wine
1/2 cup chicken or vegetable broth
1 teaspoons gochujang
1 tablespoon miso paste
2 teaspoons tamari or soy sauce
2 tablespoons mirin
1 teaspoon rice vinegar
toasted sesame seeds
finely chopped chives or scallion
1 teaspoon gochugaru (Korean red chili powder)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 whole chicken

Steps:

Preheat your oven to 450 degrees (425 convection).
Butterfly the chicken by placing it on a cutting board, breast side down, and cutting along each side of its backbone with kitchen shears. Reserve the backbone for stock.
Turn the chicken over and press down against the breasts with the palms of your hands until you hear it crack. The chicken should lie flat along the cutting board.
Mix the ingredients for the rub together in a small prep bowl. Rub the spice mixture all over your butterflied chicken. Place it breast side up in a cast iron skillet or other roasting pan. Place in preheated oven.
Add the ingredients for the glaze to the bowl of a blender or food processor. I like my personal blender for this task.
After 15-20 minutes, begin brushing the chicken with the glaze every 10 minutes or so. Use a baster to baste with pan juices as they accumulate.
Roast the chicken until the breast reaches 165 degrees. (Cooking time will vary according to how cold the chicken was at the start, its size, and whether you use standard or convection roast. Typically, a smallish chicken will take about 40 minutes, and a large one about 60 minutes.)
Remove from the oven and allow to rest about 15 minutes. Carve and garnish with sesame seeds.
Enjoy!

Nutrition Facts : Calories 300 calories, Carbohydrate 9 grams carbohydrates, Fat 19 grams fat, Protein 38 grams protein, ServingSize 1 cup

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