Butterflied Grilled Chicken With Curry And Cumin Recipes

BUTTERFLIED CHICKEN WITH CRACKED SPICES

Steps:

• Light a grill or set your broiler on high and give it a 15-minute head start.
• Butterfly (or spatchcock) the chicken: Cut out the chicken's backbone with poultry shears, a cleaver or a sharp, heavy chef's knife (or ask a butcher to do this). If you think you will make stock at some point, by all means tightly wrap the backbone in plastic and put it in the freezer. Place the chicken skin side up in a roasting pan and press firmly on the breast with the heels of your hands until it cracks and flattens. Position the legs so they lie flat and the drumsticks point out. Tuck the wingtips over the tops of the wings to hold them in place, or cut them off. Rub the bird with the oil. (Don't worry about any extra oil that may fall onto the pan.) Now wash your hands.
• Coarsely grind the fennel, coriander, peppercorns and cumin with a mortar and pestle or with 8 or 9 pulses in a spice grinder. Mix in the salt and paprika or pimentón and sprinkle this rub on both sides of the bird, with the emphasis on the skin.
• Set the chicken skin side down on a grill or skin side up on a broiler rack positioned so the highest point of the bird is about 10 inches from the flame. When the skin begins to brown after 6 or 7 minutes, flip the chicken over. (The easiest way is to grab the knobby ends of both drumsticks with several layers of paper towels if you are in the kitchen, or with clean oven mitts if you are grilling.)
• After about 10 minutes, when the bony side is browned, lower the heat to medium-high (400 if you're using an oven), flip the chicken again and cook another 10 minutes, or until the skin is very crisp and brown and the thickest part of the thigh reaches 165 degrees when checked with a meat thermometer. Let it rest about 5 minutes before carving. (If you are grilling, set it on a platter.)
• Spoon any juices that have collected in the broiler pan or the platter over the chicken. Serve with lemon. In springtime, try to serve this with tender young bitter greens - like arugula, watercress or baby dandelions - tossed in a sharp vinaigrette.

CUMIN GRILLED CHICKEN BREASTS

Steps:

• Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.
• Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium

NIF'S BUTTERFLIED GRILLED WHOLE CHICKEN

Steps:

• Heat both sides of barbeque to high heat. While it is heating up, prepare chicken:.
• Place whole chicken on a baking sheet, breast side down. With kitchen shears, cut down each side of back bone and discard. Rinse chicken with cool water and place back on baking sheet, again breast side down.
• Sprinkle your desired amount of rub on the inside of the chicken and massage into the meat. Flip over, press the chicken down if it's not laying flat, and repeat the rub. Make sure you have coated the whole chicken.
• On BBQ, turn one side of grill off. Place chicken on the turned off side, breast side down. By doing that, you will get beautiful grill marks without the flare-ups and it will cook in indirect heat. BBQ for 15 minutes.
• Flip over in same area on grill and cook for another 25 minutes or until internal temperature reaches 180°F.
• Remove from grill onto a clean baking sheet or plate. Tent with tin foil for at least 10 minutes before cutting up chicken.

GRILLED BUTTERFLIED CHICKEN

Steps:

• Prepare a grill for high heat. Wrap 2 bricks with foil.
• Remove the backbone of the chicken with kitchen shears. Place the chicken skin-side up and flatten the breastbone by pressing down hard with your hands or a cast-iron pan. Brush the chicken all over with oil, and sprinkle with salt and pepper.
• Place the chicken on the grill skin-side down. Place the prepared bricks on top to keep the chicken flat. Cook, covered, for 30 minutes. Flip the chicken and cook, covered, until an instant-read thermometer registers 165 degrees in the thickest part of the thigh, 15 to 30 minutes more.

BUTTERFLIED GRILLED CHICKEN WITH CURRY AND CUMIN

Steps:

• Rinse split chicken and pat dry, lay on cutting board skin side up and push on breastbone to flatten.
• Combine the curry, cumin and salt and rub half of it over both sides of the chicken.
• Start at the neck and insert you finger to separate skin from flesh, then season the flesh under the skin with the rest of the mixture.
• Let chicken absorb flavors for 45 minutes before cooking.
• Grill chicken until internal temperature reaches 165°.
• Chicken can alternatively be broiled or baked.

GRILLED MARINATED CHICKEN BREAST WITH COURGETTE RIBBONS

Steps:

• Preparing the chicken breasts: Slice each chicken breast horizontally in half, leaving it joined at one side, so you can open it up like a book. Place between 2 sheets of clingfilm and flatten with a meat mallet or rolling pin (be careful not to do this too forcefully or the texture of the meat will be ruined and it will taste dry). Marinating the chicken: Mix the olive oil, lemon juice, crushed garlic, thyme, rosemary and 4 pinches of black pepper together to make a marinade. Put the chicken breasts in a large shallow dish, cover them with the marinade, then cover the dish with cling film and leave to marinate in the refrigerator for at least 6 hours. Marinating the courgettes: Mix the courgette slices with the garlic, basil, olive oil, 6 pinches of salt and 4 pinches of pepper. Cover and leave to marinate in the fridge for at least 6 hours. Making the tomato dressing: Whisk the tomatoes, shallot, oil, water and vinegar together with 4 pinches of salt. Taste and correct the seasoning, adding the sugar if necessary. Set aside in a small saucepan. Grilling the chicken: Season the chicken breasts with 4 pinches of salt. On a very hot ridged griddle pan, cook 2 chicken breasts for 2 minutes on each side, then remove and set aside. Repeat with the remaining chicken breasts. Finishing the dish: Transfer the courgettes and their juices to a large saucepan. Cover and cook over a high heat for 2 minutes, until just tender. Meanwhile, gently heat the tomato dressing; don't let it boil or the flavour will be spoiled. Remove the courgettes from the pan with a slotted spoon. Put them on 4 plates with the chicken, spoon over the dressing and serve. Preparation time: 25 minutes, plus at least 6 hours' marinating. Cooking time: 6 minutes.

GRILLED BUTTERFLIED LEG OF LAMB

Steps:

• 1. In a food processor, process together the garlic, ginger, green chili peppers, rosemary, and mint leaves until minced. Add the lemon juice, honey, garam masala, cumin, salt, and oil, and process again to make a smooth paste.2. Place the lamb in a flat non-reactive baking dish. With a long-pronged barbecue fork or the pointed tip of a thin knife, prick it all over. Then make 2-inch long, deep cuts, each about 2 inches apart, over the entire outside surface of the lamb.3. Smear the paste well over both sides of the meat, making sure to work it into the cut.sections. Cover with plastic wrap and marinate in the refrigerator at least 12 and up to 48 hours, turning a few times.4. TO GRILL: Preheat the grill to medium-high (375°F to 400°F). Place the marinated lamb on the grill, open-faced with the cut (bone) side down, and cook until the bottom is browned, 15 to 20 minutes. Turn over and grill until the second side is browned, 12 to 15 minutes.5. Fold a large sheet of aluminum foil into 3 layers, large enough to cover the lamb. Place the lamb in the foil and wrap loosely. Continue to grill, turning twice or three times, until the meat is tender and the juices run dear, about 20 to 30 minutes. (Open the wrapped lamb to check after 20 minutes, and every few minutes after that until it is done.)TO BROIL: Preheat the broiler. Place the marinated lamb on a roasting griddle or broiler pan with a tray underneath to catch the juices and broil, by positioning the pan in the lower-center section of the oven or broiler. Turning two or three times and baste with any juices until the meat is well-browned and tender, 40 to 50 minutes.6. Heat the butter in a small saucepan over medium heat and add the mint and black pepper they should sizzle upon contact with the hot oil. Remove from heat and mix in the paprika. Baste the lamb with this mixture and grill or broil another 5 minutes. Line a serving platter with chopped lettuce and tomato wedges, place the lamb on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.