GRILLED BUTTERFLIED CHICKEN
Provided by Food Network
Time 1h5m
Yield 4 to 8 servings
Number Of Ingredients 3
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 CHICKEN WITH THYME, LEMON AND GARLIC
Steps:
- Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
- Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
- Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.
BUTTERFLIED CHICKEN WITH CRACKED SPICES
Somewhere in "The Zuni Cafe Cookbook" is a recipe for a standing rib roast of pork with variations. I'm sure of that. I'm less sure, because I can't find it online, that the book gives a variation that calls for rubbing the meat with fennel and coriander seeds, among other spices. I wanted to try some version of that on a chicken and came up with the idea of grafting those seasonings, as I remembered them, onto a classic Marcella Hazan recipe for chicken alla diavola. Hazan has you butterfly the chicken and rub it with cracked black pepper before grilling or broiling it. Just by faking and misremembering, I stumbled on a weeknight dinner that's faster than roast chicken and fragrant with mysteriously harmonious spices. It may not be the devil's chicken, but it could be the work of one of his minor demons.
Provided by Pete Wells
Categories dinner, weekday, times classics, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 28 grams, Carbohydrate 1 gram, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 560 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED CHICKEN WITH CURRY-SOY SAUCE
This recipe is great for curry lovers or people who want to give a little bit of curry a try. You can easily just grill the chicken and not bother with cooking the marinade into a sauce. Delicious both ways! I served this with saffron rice. The sauce is delicious over the rice as well!
Provided by Sarah
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.
- While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 3.2 g, Cholesterol 81.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 31 g, SaturatedFat 1.1 g, Sodium 566.8 mg, Sugar 0.6 g
BUTTERFLIED GRILLED CHICKEN WITH CURRY AND CUMIN
Incredibly easy, incredibly delicious. You've just read the list of ingredients and instructions. This chicken is delicious.
Provided by sugarpea
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 4
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 CHICKEN WITH CURRY GLAZE
I made this as an experiment to have something different then BBQ sauce. It is very sticky with a nice spicy sweet taste. Serve it with some grilled sliced pineapple, onions, bell peppers, and tomatoes for a one grill meal with a tropical flair.
Provided by Karen From Colorado
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 10 ingredients in a small sauce pan.
- Cook over med heat, stirring constantly to a boil.
- Stir and cook 2 minutes more; remove from heat and set aside.
- Season chicken with salt and pepper.
- Grill meat until nearly done.
- Brush curry sauce on the meat during the last part of the cooking time.
- Turn and coat the other side.
- Keep turning and adding sauce until the sauce is used up, allowing 1 or 2 minutes between turns to allow the sauce to cook onto the meat. (you can also make this in the oven).
- Serve with lots of napkins.
GRILLED CURRY CHICKEN
We're fortunate to have mild winters, so we fire up the grill throughout the year. Of all the meals I prepare, my family enjoys this slightly spicy chicken the most.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the yogurt, onion, garlic, curry, paprika, red pepper and salt if desired; process until smooth. Reserve 1/4 cup for basting; cover and refrigerate. Make 1/2-in.-deep diagonal cuts, about 1 in. apart, in the meat. , Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 8 hours., Drain and discard marinade. Grill chicken, covered, over medium heat, turning and basting with reserved marinade every 5 minutes, for 30-40 minutes or until juices run clear.
Nutrition Facts : Calories 235 calories, Fat 6g fat (0 saturated fat), Cholesterol 96mg cholesterol, Sodium 123mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 38g protein. Diabetic Exchanges
CURRY GRILLED CHICKEN
"Chicken marinated in this fuss-free mixture comes out tender and tangy," informs Nancy Ode of Sherman, South Dakota. "Its mild curry flavor is equally good on pork," she assures, "but I marinate it for an hour or two longer for the best results."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a thermometer reads 179°.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 294mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.
More about "butterflied grilled chicken with curry and cumin recipes"
GRILLED BUTTERFLIED CHICKEN RECIPE - SERIOUS EATS
From seriouseats.com
GRILLED BUTTERFLIED WHOLE CHICKEN {45 MINUTES} - KITCHEN …
From kitchenlaughter.com
GRILLED BUTTERFLIED CHICKEN WITH GARLIC WET BRINE
From dadcooksdinner.com
BUTTERFLIED HERB AND LEMON GRILLED CHICKEN
From chicken.ca
GRILLED BUTTERFLIED WHOLE CHICKEN WITH BARBECUE SAUCE
From homecookingmemories.com
GRILLED CURRY CHICKEN RECIPE WITH CORIANDER CUMIN FRIES
From savor.heathersconcepts.com
GRILLED BUTTERFLIED CHICKEN WITH LEMONGRASS SAUCE RECIPE - BON …
From bonappetit.com
GRILLED BUTTERFLIED CHICKEN WITH GARLIC BUTTER - DADCOOKSDINNER
From dadcooksdinner.com
BUTTERFLIED GRILLED CHICKEN WITH CURRY AND CUMIN RECIPE - WEBETUTORIAL
From webetutorial.com
GRILLED BUTTERFLIED CHICKEN ALTON BROWN BEST RECIPES
From findrecipes.info
BUTTERFLIED GRILLED CHICKEN WITH CURRY AND CUMIN - INDIAN RECIPES
From fooddiez.com
BUTTERFLIED GRILLED CHICKEN WITH CURRY AND CUMIN
From worldbestbutterrecipe.blogspot.com
BUTTERFLIED GRILLED CHICKEN WITH A CHILE-LIME RUB | RECIPE | RECIPES ...
From pinterest.ca
BUTTERFLIED CHICKEN DRUMSTICKS - CHILES AND SMOKE
From chilesandsmoke.com
BUTTERFLIED CHICKEN WITH CHIMICHURRI SAUCE | RICARDO
From ricardocuisine.com
BUTTERFLIED GRILLED CHICKEN RECIPE - ADAMS FAIRACRE FARMS
From adamsfarms.com
BUTTERFLIED GRILLED CHICKEN WITH CURRY AND CUMIN RECIPE - FOOD.COM
From pinterest.com
BUTTERFLIED GRILLED CHICKEN WITH CURRY AND CUMIN RECIPE - FOOD.COM
From pinterest.com
GRILLED BUTTERFLIED CHICKEN - RICARDO
From ricardocuisine.com
GRILLED CURRY CHICKEN {WITH COCONUT RICE} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
HOW TO BUTTERFLY A CHICKEN FOR SUPER CRISPY SKIN | BON APPéTIT
From bonappetit.com
GRILLED CURRY CHICKEN - EATING BIRD FOOD
From eatingbirdfood.com
ALTERNATIVE THANKSGIVING: BUTTERFLIED ROAST CHICKEN WITH CURRY LEAF
From vietworldkitchen.com
GRILLED BUTTERFLIED CHICKEN BREASTS RECIPE | MYRECIPES
From myrecipes.com
BUTTERFLIED HERB AND LEMON GRILLED CHICKEN RECIPE BY CAROLYN …
From thedailymeal.com
BUTTERFLIED HERB CHICKEN RECIPE | GRILLING - SERIOUS EATS
From seriouseats.com
CUMIN, LIME & GARLIC GRILLED CHICKEN | EASY GRILLED CHICKEN
From picky-palate.com
GRILLED BUTTERFLIED CHICKEN WITH LEMON RECIPE - SAVORY & SAVVY
From savoryandsavvy.com
EASY CHICKEN CURRY RECIPE | MCCORMICK
From mccormick.com
FIERY CUMIN GRILLED CHICKEN RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
BUTTERFLIED GRILLED CHICKEN WITH A CHILE-LIME RUB | PUNCHFORK
From punchfork.com
BUTTERFLIED GRILLED CHICKEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #5-ingredients-or-less #very-low-carbs #main-dish #poultry #american #easy #chicken #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #taste-mood #savory #4-hours-or-less
You'll also love