Butterfliedchickendijongrilledonabedofthyme Recipes

BRINED BUTTERFLIED CHICKEN ALLA DIAVOLA WITH LEMONY FENNEL SLAW

Steps:

• For the brine: Bring 4 cups water, the salt, peppercorns, garlic and chiles to a boil. Stir until the salt is dissolved. Remove the brine from the heat and cool slightly. Stir in the ice cubes. The brine should be cold when you add the chicken. Add the chicken, cover and refrigerate for at least 1 hour and up to 4 hours.
• Meanwhile, for the lemony fennel slaw: Whisk the mayonnaise, lemon zest, lemon juice and sugar in a large bowl. Add the cabbage, fennel, fronds and parsley in a large bowl and sprinkle with salt and pepper. Cover and refrigerate for at least 30 minutes.
• Remove the chicken from the brine, rinse well with cold water and pat dry. Place the chicken skin-side up on a baking rack set over a baking sheet. Refrigerate the chicken for at least 1 hour and up to 4 hours. This will allow the chicken skin to dry out and produce a crisper crust on the grill.
• Meanwhile, for the chile oil: Combine the oil, peppercorns, chiles, garlic, oregano and salt in a small saucepan over low heat and simmer. Remove the saucepan from the heat and keep at room temperature for at least 30 minutes and up to 4 hours. Transfer the oil to a blender and blend until smooth. Drain the oil into a bowl.
• Heat the grill for direct medium heat and indirect grilling. If using charcoal, make sure the bottom vents and top vents of the grill are open.
• Remove the chicken from the refrigerator 30 minutes before grilling. Brush the chicken with 3 tablespoons of the chile oil and sprinkle with salt and pepper. Place the chicken skin-side down over the coals, on direct heat. Grill the chicken until the skin is golden brown and crispy, about 10 minutes. Flip the chicken and move it over the indirect heat. Cover the grill and cook the chicken until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 30 minutes. Add coals as necessary to maintain the grill temperature at about 400 degrees F.
• Transfer the chicken to a cutting board; wait 10 minutes before carving. Carve the chicken and drizzle with the remaining chile oil. Garnish the chicken with grilled lemon halves and parsley leaves. Serve with the lemony fennel slaw on the side.

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 HERBS AND CRACKED OLIVES

Steps:

• The night before you plan to grill the chickens, place them on a work surface, breast side up, and open them up against the surface as much as possible. Using your palms, press firmly on breastbone to flatten breast. You may hear a crack. This means you're doing it right. Set chickens, breast side up, on a large rimmed baking sheet. Season generously on both sides with salt and black pepper. Chill, uncovered, at least 8 hours and up to 2 days.
• Remove chickens from refrigerator and set out on your counter. Combine garlic, Aleppo-style pepper, rosemary, and 1/4 cup oil in a small bowl. Rub chickens all over with mixture and let sit until room temperature, 1-2 hours.Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Set chickens, skin side down, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they color evenly, until skins are lightly browned, 15-20 minutes.Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 20-25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving.Mix olives, lemon juice, oregano, chopped parsley, remaining 1/4 cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves.

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY

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.

BAKED LEMON-BUTTER CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
• Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
• Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.