Butterfly Chicken Recipes

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

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.

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.

SPATCHCOCKED (BUTTERFLIED) ROAST CHICKEN RECIPE

Steps:

• Place oven rack in upper-middle position and preheat oven to 450°F (232°C). Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
• If using herbs: using your fingers and starting from the neck end and working your way down towards the legs, gently separate chicken skin from the breast and thigh meat; be careful not to tear the skin. Carefully push the herbs under the skin, distributing them as evenly as possible all over the breast and thigh muscle.
• Combine 1 tablespoon (15g) kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon (5g) baking powder (if using) in a small bowl. Sprinkle all over chicken skin and cavity sides, then return to skin-up position. Drizzle chicken skin with 1 tablespoon (15ml) oil, rubbing to distribute evenly.
• Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes.
• Meanwhile, heat remaining 1 tablespoon (15ml) oil in a small saucepan over high heat until shimmering. Add chicken backbone and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup (240ml) water, using a wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.
• Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus.

FAMOUS BUTTER CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
• Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
• Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

BUTTERFLY CHICKEN BREAST

Steps:

• Heat grill to medium-high heat.
• Butterfly each chicken breast by making a horizontal lengthwise cut through thickest side of breast, being careful to not cut through to opposite side of breast. Place in shallow dish. Pour 1/4 cup dressing over chicken. Refrigerate 15 min.
• Meanwhile, combine cucumbers, tomatoes, cheese, parsley, chickpeas, onions and remaining dressing.
• Grill chicken 4 min. on each side or until done (165°F).
• Slice chicken. Sprinkle crushed chips over cucumber mixture. Serve with the chicken.

CRISPY BUTTERFLY CHICKEN

Steps:

• Butterfly the Chicken: Over the sink, remove the giblets from the chicken, if there are any (they are usually tucked into the cavity). Reserve all but the liver. (Discard the liver or reserve it for another use.) Hold the chicken over the drain and let any juices run out. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Season the chicken: Presalt the chicken, if you like and season with black pepper. If not presalting, season the chicken generously all over with salt and black pepper just before roasting. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Heat the oven: Position a rack in the center of the oven and heat to 450 degrees (425 degrees convection). Let the chicken sit at room temperature for about 40 minutes while the oven heats. (This is less time than for a whole chicken because the butterflied bird warms up faster.) Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Roast the chicken: Put the backbone and the reserved giblets on a heavy-duty rimmed baking sheet or ill a shallow roasting pan large enough to hold the bird without crowding or leaving too much space around it (about 10 by 15 inches). Set a flat roasting rack over them and lay the chicken on the rack, breast side up. (If you don't have a flat roasting rack, place the chicken directly on the baking sheet with the backbone and giblets around the edges.) Roast. If the drippings seem to be getting too dark or start to scorch during roasting, pour about ½ cup of water into the pan. Continue roasting until the skin is crisp and well browned in spots, the juices run almost clear when you prick the breast, and an instant-read thermometer inserted in the thigh (without touching bone) registers 170 degrees, about 50 minutes. Transfer the chicken to a cutting board (preferably one with a trough to collect juices) to rest for 10 to 20 minutes. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Make a quick pan sauce if you like: Pour any juices from the pan into a small saucepan, discarding the backbone and giblets. (If a lot of browned bits are stuck to the roasting pan, add the wine or vermouth to the pan and scrape with a wooden spoon to dislodge. If they still won't come up, heat the roasting pan over medium heat to dissolve the drippings.) Bring the juices in the saucepan to a boil, whisking. Taste the sauce; if it tastes a little flat, add a few drops of lemon juice and season to taste with salt and pepper. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• To Make the Romesco Sauce:
• Heat the Oven: Position racks in the lower and upper thirds of the oven and heat to 375 degrees (350 degrees convection Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Roast the vegetables: Line a rimmed baking sheet with parchment paper. Put the garlic, peppers, and tomatoes on the baking sheet and drizzle with 1½ teaspoons olive oil. Season lightly with salt and toss to coat. Slide the vegetables onto the top rack and roast, turning them with tongs once or twice during roasting, until the vegetables have dark spots on them, the tomatoes have split, and the peppers have begun to collapse, 40 to 45 minutes. Transfer the peppers to a bowl and cover tightly with plastic wrap to steam until cool enough to handle, about 30 minutes. Let the garlic and tomatoes cool on the baking sheet. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Meanwhile toast the bread and almonds: Drizzle the bread slices on all sides with about 1½ teaspoons olive oil and place directly on the top oven rack to toast until golden and crisp, about 10 minutes. Spread the almonds on a small rimmed baking sheet and place on the lower rack to toast until lightly browned and fragrant, about 10 minutes. Let the bread and nuts cool. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Peel and seed the peppers: Working over a bowl to catch any juices, peel the skin from the peppers. (Resist rinsing them, as that will wash away some flavor.) Once peeled, gently tear the stem and core away from the flesh of each pepper and discard the stem and seeds. (Don't obsess over removing every last seed and/or charred bit.) Drop the peppers into the bowl of a food processor. Add any collected juices, straining the juices if necessary to remove seeds or skin. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Puree the sauce: Break the toasted bread into bite-sized pieces and add it to the food processor. Slide the garlic cloves out of their skins and add them. Pinch off the tomato skins and add the tomatoes to the food processor too. Add the almonds, vinegar, piménton, red pepper flakes, and ¾ teaspoon salt. Pulse to a coarse puree. With the machine running, add the remaining ¼ cup olive oil; process just long enough to incorporate the oil, as overprocessing can turn the sauce bitter. Season to taste with salt. Don't be shy with the salt-this sauce should be bold. Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99
• Serve or store: Serve warm or at room temperature. The sauce will keep, covered tightly in the refrigerator, for at least a week. Reheat it gently in a saucepan or let come to room temperature before serving. Taste before serving, as refrigeration can mute the flavors. If it tastes at all bland, add a splash of sherry vinegar and a pinch of salt Read more at http://www.cookstr.com/Chicken-Recipes/Crispy-Butterflied-Roast-Chicken#jymdQiamT2Gv2vDU.99

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.

BUTTERFLIED CHICKEN

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 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.