BUTTERFLIED KOREAN CHICKEN
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
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
BUTTERFLIED CHICKEN
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.
KOREAN BBQ CHICKEN MARINADE
This sauce is from the very popular 'chicken bowls' in my hometown. It's very tasty! Use it as a marinade for chicken, or to baste chicken while grilling. Increase the hot chile paste as desired. Four tablespoons is usually as much as anyone can take!
Provided by SASEIGEL
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 25m
Yield 48
Number Of Ingredients 7
Steps:
- In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
- Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 304.3 mg, Sugar 4.4 g
BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY
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
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 ASIAN CHICKEN
Steps:
- For the Chicken:
- Remove neck, giblets and cut away excess fat from 1 whole roasting chicken. Take a pair of kitchen shears and cut along both sides of backbone to remove it. Turn chicken skin-side up and press down between the breasts to break the keel bone. This will allow the chicken to lay very flat on grill and cook quickly.
- In a small bowl, combine the Chinese five-spice and ground ginger. Sprinkle liberally over all sides of chicken. Set aside.
- In a small pot over medium-high heat, combine the hoisin sauce, rice vinegar, pre-minced ginger (from a jar) and the brown sugar. Bring to a boil for 3 minutes before using.
- Set up outdoor or indoor grill on medium heat. Oil grate when ready to start cooking.
- Place chicken on preheated grill. Flip after 15 minutes and glaze top. Turn and brush every 15 minutes until internal temperature of the thigh is 180 degrees F, about 45 minutes total. Transfer to cutting board and let it rest 5 minutes before cutting.
- Sprinkle the chicken with sesame seeds and serve.
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- Place a rack in middle of oven; preheat to 300°. This is an important temperature for this recipe, so if you don’t have an oven thermometer already, now is the time to get one! Pat chicken dry with paper towels. Place on a small rimmed baking sheet. Season 1 3½–4-lb. whole chicken all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and lots of freshly ground black pepper, making sure to season the inside cavity.
- Whisk 5 Tbsp. gochujang and ¼ cup extra-virgin olive oil in a medium bowl until combined. Finely grate 3 garlic cloves (from one of the heads of garlic) into gochujang oil. Peel 1 ½" piece fresh ginger (a spoon can get the job done), then grate into gochujang oil; whisk to combine.
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BUTTERFLIED KOREAN BBQ CHICKEN | READY SET EAT
From readyseteat.ca
Servings 4Total Time 50 minsEstimated Reading Time 1 min
- Place chicken, breast side down, on cutting board. Using kitchen shears, cut chicken down each side of backbone; remove and discard backbone. Turn chicken over so that it is breast-side up. Flatten by pressing firmly on breastbone.
- Place chicken, breast side up, in 13 x 9-inch (3 L) baking dish. Pour all but 1/3 cup (75 mL) of VH® Korean BBQ Sauce over chicken, coating both sides well. Cover and marinate in refrigerator for at least one hour or up to 6 hours. Bring to room temperature for 30 minutes.
- Spray grill with PAM® Grilling. Place chicken bone-side down over indirect medium heat. Smother chicken with any sauce left in pan. Grill, covered, turning once, until juices run clear when thickest part of thigh is pierced, about 45 minutes.
- Meanwhile, stir together remaining VH® Korean BBQ Sauce, green onions, lime juice and fresh cilantro.
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