Grilled Spatchcock Firecracker Chicken Recipes
GRILLED SPATCHCOCK CHICKEN
This grilled spatchcock chicken recipe produces amazing juicy chicken. Follow the step by steps to get amazing results.
Provided by Bob
Categories Main Course
Time 58m
Number Of Ingredients 7
Steps:
- Remove the backbone with kitchen shears. Cut along the backbone on both sides from the neck to the tail section
- Put the chicken breast side down and cut through the breast bone plate at the center and top of the chicken breast.Flip the chicken so the breast side is up and push down on the chicken breast untill the the rib cage flattens.
- Take some paper towels or a kitchen towel and dry the chicken so that the olive oil and seasoning will stick.
- Add the olive oil all over the chicken to coat everything possible. You want to do all sides.
- Preheat the grill to 450°. You want to setup two-zone heating if possible.Add the chicken breast side down when the grill is upto temp. Watch the chicken, when the skin is crispy and brown and not sticking, flip it over and let it cook on the backside.If you were able to setup two-zone heat then move the chicken to the side without direct heat. Rotate from time to time to make sure the chicken cooks evenly.Remove when the temp hits 160°.
- Allow the chicken to rest and come up to temp and to allow the juices to distribute throughout the meat.After the temp hits the 165° and has rested for 10 minutes or so go ahead and cut-up and serve.
Nutrition Facts : ServingSize 1 g, Calories 417 kcal, Carbohydrate 1 g, Protein 34 g, Fat 30 g, SaturatedFat 8 g, Cholesterol 136 mg, Sodium 516 mg, Fiber 1 g, Sugar 1 g
GRILLED SPATCHCOCKED CHICKEN
Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 8h
Number Of Ingredients 7
Steps:
- Prep:Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.
- Grill:Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.
GRILLED SPATCHCOCKED CHICKEN
To spatchcock a chicken you need to remove the backbone of the chicken and spread it open like a book. This method for grilling a whole chicken lets the interior heat up faster and more evenly than the traditional method for a whole bird. Use your favorite rub and sauce, if you like.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 7h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place salt in a large bowl or Dutch oven and add a little water. Stir until salt is dissolved. Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours.
- Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board.
- Cut along both sides of the backbone of the chicken with kitchen shears. Remove bone and reserve for another use or discard. With the skin-side down, cut down into the breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Turn the chicken skin-side up.
- Place the heel of one hand on top of the other wrist, and using the heel of the hand, press down on the center of the breast, above the area of the cut, to flatten the center and achieve a more uniform thickness of the chicken.
- Combine smoked paprika, garlic powder, cumin, and pepper in a small bowl. Rub spice mix onto both sides of the chicken, gently lifting the skin wherever possible to place some of the rub directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
- Remove chicken from the refrigerator 10 to 15 minutes before grilling so it can come to room temperature.
- Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C). Lightly oil the grate.
- Place chicken bone-side down onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove to a platter, tent with foil, and allow chicken to rest, about 10 minutes. Cut chicken into 6 servings and serve with additional barbecue sauce, if desired.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 5.1 g, Cholesterol 151.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 49.5 g, SaturatedFat 3.5 g, Sodium 4060.4 mg, Sugar 3 g
GRILLED SPATCHCOCKED GREEK CHICKEN
We're big fans of spatchcocking - that's when the backbone of a chicken is removed and flattened out. The beauty of this extra step is that all parts of the chicken finish cooking at around the same time, so no more dry breast meat!
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
- Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour.
- Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes.
- Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving.
- Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the side.
GRILLED SPATCHCOCKED GREEK CHICKEN
Speed up cook time on a whole chicken by spatchcocking it. It is simple to do and only requires a sharp pair of kitchen shears and 5 minutes of your time. Grilling over indirect heat keeps the bird moist.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
- Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
- Drizzle reserved oil mixture over the chicken. Carve and serve.
Nutrition Facts : Calories 1213.4 calories, Carbohydrate 1.8 g, Cholesterol 158.9 mg, Fat 115.3 g, Fiber 0.1 g, Protein 39.3 g, SaturatedFat 27.1 g, Sodium 151 mg, Sugar 0.3 g
GRILLED FIRECRACKER CHICKEN
Seems like a lot of Asian dishes are named "Firecracker" and I don't want to confuse you. This isn't Asian, rather, it was inspired by the name of the song that was playing when I first made the marinade.
Provided by TooAllergic
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fire up that grill!
- Puree the first 5 ingredients. Place about 1/2 of this in a zipper bag with the chicken breasts and marinate for 30 minutes.
- Combine the next 5 ingredients and season. Keep cool and covered until serving.
- When Chicken is marinated, remove from the bag, season with salt and pepper and grill for about 6 minutes per side( you should know your grill). Use the remaining-fresh marinade to baste the chicken as it grills or as sauce when it is done. It will get nice and dark (I love the charred sugar smell from the jelly).
- Serve with the dressed avocado and tomatoes.
Nutrition Facts : Calories 426.9, Fat 24.1, SaturatedFat 5.3, Cholesterol 90.7, Sodium 211.7, Carbohydrate 22.9, Fiber 4.6, Sugar 10.5, Protein 31.7
GRILLED FIRECRACKER CHICKEN
Bottled sweet chili sauce can be found in the international section of your grocery store. Orange marmalade can replace the apricot in this juicy chicken recipe.
Provided by CookingONTheSide
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill for indirect-heat cooking.
- Combine salt, garlic powder and pepper; sprinkle over chicken.
- Combine the last five ingredients, including the preserves, sweet chili sauce, scallion, ginger and soy sauce; set aside.
- Grill chicken, skin-side down, over direct heat until browned, 5 minutes.
- Turn; place over indirect heat.
- Cover; grill 45 minutes, and baste occasionally with the apricot-chili sauce mixture.
Nutrition Facts : Calories 860.1, Fat 58.1, SaturatedFat 16.6, Cholesterol 267.4, Sodium 634.8, Carbohydrate 18.1, Fiber 0.3, Sugar 11.7, Protein 63.3
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