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.
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.
NIF'S BUTTERFLIED GRILLED WHOLE CHICKEN
YUM, YUM, YUM! And easy too :). The instructions are easier than they look - I was just being specific. This chicken cooks much quicker than a regular whole chicken because of the method that I use. Only 2 ingredients makes this a quick last minute delicious dish. Adjust the amount of rub used according to your own taste; I use 2 tablespoons total. If you don't have rub, you can just use some salt and pepper. The cooking time may vary slightly as not all barbeques cook at the same temperature. Enjoy!
Provided by Nif_H
Categories Whole Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 731.4, Fat 51.2, SaturatedFat 14.7, Cholesterol 255.2, Sodium 238.1, Protein 63.3
BUTTERFLIED CHICKEN
Make and share this Butterflied Chicken recipe from Food.com.
Provided by Gay Gilmore
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Position the oven rack 8 inches from the flame/coil and turn broiler to high.
- Crack peppercorns with a mortar and pestle until coarsely ground.
- Add garlic and salt and work well.
- Add lemon zest and just enough oil to form a paste.
- Cut vegetables into pieces and place in a deep roasting pan.
- Place chicken on a plastic cutting board breast-side down.
- Using kitchen shears, cut ribs down one side of back bone and then the other and remove.
- Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out.
- Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you.
- Loosen the skin at the neck and the edges of the thighs.
- Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus.
- Drizzle the skin with oil and rub in, being sure to cover the bird evenly.
- Drizzle oil on bone side of chicken as well.
- Arrange bird in roasting pan, breast up, atop vegetables.
- Place pan in oven being sure to leave the oven door ajar.
- Check bird in 10 minutes.
- If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up.
- Cook 12-15 minutes or until the internal temperature reaches 165 degrees.
- Juices must run clear.
- Remove and place chicken into a deep bowl and cover loosely with foil.
- Tilt pan so that any fat will pool at corner.
- Siphon this off with a bulb baster.
- (This fat is great in vinaigrettes).
- Set pan over 2 burners set on high.
- Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs.
- Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus.
- Strain out vegetables and discard.
- Slice chicken onto plates or serve in quarters.
- Sauce lightly with jus and serve.
BUTTERFLIED CHICKEN WITH TARRAGON
Provided by Amanda Hesser
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large iron frying pan or sauté pan, melt butter in oil over medium high heat. Season chicken all over with salt and pepper. Spread tarragon sprigs in pan, then lay chicken in skin-side down. Weigh down chicken with a brick covered in foil or a soup pot filled with food cans. Fry until well browned, about 20 minutes, adjusting heat so that it does not burn or stew. Turn chicken, discarding tarragon, replace brick and fry other side, until chicken is cooked through, about another 15 minutes.
- Cut chicken into pieces and serve on a platter, sprinkled with chopped tarragon and more pepper.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 38 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 805 milligrams, Sugar 0 grams, TransFat 0 grams
BUTTERFLIED THAI CHICKEN
Number Of Ingredients 9
Steps:
- TO MAKE THE PASTE: With a mortar and pestle, grind together the garlic, onions, ginger, coriander, and pepper. Transfer to a small bowl and add the fish sauce to form a coarse paste. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Butterfly the chicken by removing the backbone and flattening it (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique). Rub the paste all over the chicken. Cover with plastic wrap and refrigerate for 6 to 8 hours. Lightly brush or spray the chicken with vegetable oil. Grill, skin side up, over Indirect High heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 45 minutes to 1 hour. Remove from the grill and loosely cover with aluminum foil. Allow to rest for about 5 minutes before cutting into serving pieces. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
More about "butterflied thai chicken recipes"
TOP 10 THAI CHICKEN RECIPES TO TRY IN YOUR KITCHEN
From thespruceeats.com
Author Darlene Schmidt
- Classic Chicken Curry. This classic chicken curry is made with chunks of chicken, vegetables, and potatoes, and tastes like one of those wonderful curry dishes found in the marketplaces and streets of Bangkok.
- Thai Basil Chicken Stir-Fry. Thai basil chicken stir-fry is one of the most popular of all Thai dishes, both in Thailand and North America, offering spicy flavors that mingle beautifully with the taste of savory basil.
- Tom Ka Gai Soup. This classic Tom ka gai soup has a beautiful balance of spicy, salty, sweet, and sour flavors. The meaty shitake mushrooms and chunks of chicken give the soup a bold texture, and the lemongrass, chilies, galangal, makrut leaves, coriander, and basil perfume a broth of chicken stock and coconut milk.
- Thai Lemongrass Roasted Chicken. Thai lemongrass roasted chicken is famous throughout Southeast Asia. Every cook has their own version, more or less spicy with a sweeter or more savory sauce.
- Thai Cashew Chicken Stir-Fry. This Thai cashew chicken stir-fry is one of many stir-fry recipes that came to Thailand via China. Very popular in Thai restaurants, this famous chicken stir-fry recipe is made with lean chicken breast, shiitake mushrooms, and greens, like bok choi.
- Thai Tom Yum Baked Chicken. Tom Yum sauce can be bought pre-made in Asian or Thai supermarkets, but there's nothing like the flavor of a fresh homemade paste.
- Classic Sweet and Sour Chicken. This classic sweet and sour chicken is easy to make, and superior to most Thai restaurants' versions of the dish because it's light and fresh and the chicken doesn't have any breading.
- Thai Chicken Satay. Chicken or beef satays are a tasty and easy way of delivering a healthy meal to your table. Marinate small pieces of chicken in a flavorful mixture of spices, soy sauce, herbs, and fish sauce, and grill or broil in the oven for 10 to 20 minutes.
- Tamarind Chicken Stir-Fry. Tamarind is a sour fruit that is used in many cuisines, from Asia to Africa and Latin America. It has a strong tangy flavor and can be bought in a paste with or without sugar.
- Thai Fried Chicken. Thai fried chicken is a popular street food in Thailand, eaten as both a finger food and main course dish. Our recipe features a crisp, thin coating, and flavorful meat thanks to a wonderful marinade of Thai herbs and spices.
GRILLED BUTTERFLIED CHICKEN, THAI BRINERATED
From dadcooksdinner.com
Cuisine ThaiEstimated Reading Time 2 minsCategory GrillingTotal Time 4 hrs 45 mins
- Butterfly the chicken by cutting out the backbone, and flattening the breastbone by pressing down hard with the back of your hand. Fold the wing tips back under the wing, then and put each chicken in a large (1 gallon) ziploc bag. (Or, put them in a baking dish that is wide enough for the chickens to sit flat in the brinerade, and flip them every 15 minutes to coat evenly.)
- Prepare the marinade in this order: first, drop the cloves of garlic into a running food processor, and wait until they are finely minced. Next, add the cilantro stems and coriander seeds, and pulse the food processor until finely minced. Add the soy sauce, peanut oil and garlic paste, and process until well combined. Pour half into each bag with the chicken. Zip the bag halfway, then squeeze out all the air you can and seal it. Now turn the bag over a few times and massage the chicken through the bag, until the brinerade is covering the chicken evenly. Refrigerate, turning occasionally, for 1 to 4 hours. Meanwhile, make the Thai Dipping Sauce by putting all the ingredients in a small bowl and whisking until the sugar dissolves.
- Prepare your grill for cooking on indirect high heat. For my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the grill, and put the drip pan in the middle, between the piles.
- Put the chicken on the grill, over the drip pan, skin side down. Cook, covered, for 30 minutes. Flip the chicken skin side up and cook, covered, until the chicken is done, about 15 minutes. You want the chicken to be 160°F in the thickest part of the breast, and at least 170°F in the deepest part of the thigh.
GRILLED BUTTERFLIED WHOLE CHICKEN {45 MINUTES} - KITCHEN LAUGHTER
From kitchenlaughter.com
BUTTERFLIED KOREAN-STYLE CHICKEN - BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
ROASTED SPATCHCOCK CHICKEN (BUTTERFLIED CHICKEN ... - AHEAD OF …
From aheadofthyme.com
AUTHENTIC THAI GRILLED CHICKEN RECIPE (GAI YANG ไก่ย่าง)
From eatingthaifood.com
BUTTERFLIED CHICKEN WITH HONEY AND CITRUS | RICARDO
From ricardocuisine.com
LEMON AND GARLIC BUTTERFLIED CHICKEN. - A TASTY KITCHEN
From atastykitchen.com
ROASTED BUTTERFLIED CHICKEN - HIGH TEMP CRISPY SKIN ROASTED
From gregfly.com
GRILLED MARINATED THAI CHICKEN (GAI YANG) | RECIPETIN EATS
From recipetineats.com
THAI-STYLE ROAST CHICKEN | BEAR NAKED FOOD
From bearnakedfood.com
17 EASY THAI CHICKEN RECIPES TO TRY AT HOME - INSANELY …
From insanelygoodrecipes.com
EASY THAI CHICKEN - DAMN DELICIOUS
From damndelicious.net
THAI-STYLE GRILLED CHICKEN (GAI YANG) RECIPE - SERIOUS EATS
From seriouseats.com
SPATCHCOCK ROAST CHICKEN WITH TERIYAKI GLAZE
From twokooksinthekitchen.com
QUICK SPICY BUTTERFLIED CHICKEN WITH SWEET POTATO WEDGES
From supergoldenbakes.com
BBQ BUTTERFLY CHICKEN RECIPE - THERESCIPES.INFO
From therecipes.info
PAD THAI BBQ BUTTERFLY CHICKENC - ASIAN INSPIRATIONS
From asianinspirations.com.au
BUTTERFLIED THAI CHICKEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BAKED BUTTERFLIED CHICKEN RECIPE - EASY LOW CARB
From easylowcarb.com
THAI GRILLED CHICKEN (GAI YANG) - THE WOKS OF LIFE
From thewoksoflife.com
BUTTERFLIED CHICKEN DRUMSTICKS - CHILES AND SMOKE
From chilesandsmoke.com
SOUTHERN THAI TUMERIC CHICKEN (GRILLED OR BAKED) - RECIPETIN EATS
From recipetineats.com
SPICY BUTTERFLIED THAI CHILLI CHICKEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THAI ROAST CHICKEN WITH SPICY SAUCE - MARION'S KITCHEN
From marionskitchen.com
BUTTERFLIED ROASTED CHICKEN WITH VEGETABLES - A PEACHY PLATE
From apeachyplate.com
WHOLE BUTTERFLIED THAI SPICED CHICKEN RECIPE - GASMATE NZ
From gasmate.co.nz
ROASTED BUTTERFLIED LATIN STYLE CHICKEN - BELQUI'S TWIST
From belquistwist.com
BUTTERFLIED CHICKEN WITH THAI RED CURRY SAUCE | BEEFEATER AUSTRALIA
From beefeaterbbq.com
BUTTERFLIED CHICKEN ITALIAN-STYLE | CHICKEN.CA
From chicken.ca
RECIPE: BUTTERFLIED CHICKEN WITH THAI FLAVORS | THE SEATTLE TIMES
From seattletimes.com
BBQ THAI CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
TURMERIC CHICKEN - AUTHENTIC THAI RECIPES FROM THAILAND
From realthairecipes.com
QUICK BUTTERFLIED ROAST CHICKEN - DONNA HAY
From donnahay.com.au
HONEY SOY BUTTERFLIED CHICKEN - MARION'S KITCHEN
From marionskitchen.com
BUTTERFLIED ROAST CHICKEN - LET'S EAT CUISINE
From letseatcuisine.com
BEST BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC RECIPES
From foodnetwork.ca
THE BEST BUTTERFLY CHICKEN RECIPES UNDER ONE ROOF
From thewoodpelletgrill.com
SESAME BUTTERFLIED CHICKEN | JAMIE OLIVER RECIPES
From jamieoliver.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 »
You'll also love