Grilled Spatchcocked Chicken Recipes

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GRILLED SPATCHCOCKED GREEK CHICKEN



Grilled Spatchcocked Greek Chicken image

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

1 whole chicken (3 1/2 to 4 pounds) spatchcocked
1 cup extra-virgin olive oil
Juice of 2 lemons and zest of 1
3 garlic cloves, finely grated
2 tablespoons chopped fresh oregano
Kosher salt and freshly ground black pepper
2 scallions, sliced
1/4 cup roughly chopped fresh dill

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 CHICKEN



Grilled Spatchcocked Chicken image

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

1 medium onion, peeled and cut in half
1 large garlic clove, peeled
1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves
1/4 cup extra-virgin olive oil
1/2 lemon, zest removed in strips with a peeler
1 chicken (3 1/2 to 4 pounds), spatchcocked (see instructions, below)
Coarse salt and freshly ground pepper

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 SPATCHCOCK FIRECRACKER CHICKEN



Grilled Spatchcock Firecracker Chicken image

We've transformed the restaurant classic into the ultimate salty-sweet cookout main course. Cutting the chicken in half and grilling it flat gets you super-crispy skin and a shortened cook time.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

One 3- to 4-pound whole chicken
Kosher salt and freshly ground black pepper
Vegetable or neutral oil, for the grill grates
1/2 cup soy sauce, such as Kikkoman® Traditionally Brewed Soy Sauce
1/2 cup light brown sugar
1/2 cup Buffalo-style hot sauce
1 tablespoon rice wine vinegar, such as Kikkoman® Rice Vinegar
1 teaspoon red pepper flakes
2 scallions, sliced
Flatbread, for serving

Steps:

  • Prepare a grill for direct and 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 side 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.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  • To spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone but not into the flesh. Push the chicken down to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Sprinkle the non-skin side generously with salt and pepper.
  • Oil the grill grates thoroughly. Put the chicken on the indirect-heat side of the grill skin-side down and top with a large cast-iron skillet. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F and the skin is golden and very crisp, 35 to 40 minutes.
  • Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar and red pepper flakes in a medium bowl and whisk to combine.
  • Remove the skillet from the chicken and put it on the direct-heat side of the grill (leave the chicken where it is). Pour the soy mixture into the skillet and bring it to a boil. Immediately transfer the chicken to the skillet with tongs and coat both sides in the sauce. Sprinkle with the scallions and serve with flatbread.

GRILLED SPATCHCOCKED CHICKEN



Grilled Spatchcocked Chicken image

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

¼ cup kosher salt
water
1 (4 pound) whole chicken
2 teaspoons smoked paprika
2 teaspoons garlic powder
½ teaspoon cumin
½ teaspoon ground black pepper
¼ cup barbecue sauce, or to taste

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

GARLIC AND HERB SPATCHCOCK GRILLED CHICKEN



Garlic and Herb Spatchcock Grilled Chicken image

Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.

Provided by Ian Knauer

Categories     Summer     Small Plates     Chicken     Garlic     Kid-Friendly     Rosemary     Spring     Grill/Barbecue     Healthy

Yield Serves 4

Number Of Ingredients 8

1 bunch rosemary
3 garlic cloves, smashed
¼ cup olive oil
1 (3½-pound) whole chicken
1 (1½-pound) skin-on, bone-in whole chicken breast
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Chimichurri Sauce (for serving)

Steps:

  • Prepare a grill for medium-high heat with both direct and indirect heat zones, preferably with hardwood or hardwood charcoal. Separate leaves from 5 rosemary sprigs, then coarsely chop leaves. Tie remaining sprigs together with kitchen twine to form a brush. Combine garlic and oil in a measuring cup.
  • Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears; reserve backbone for stock. Turn chicken over, breast side up, and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Tuck the wings behind the breasts, then tuck in the legs so the bottoms of the drumsticks are pointed away from the body and chicken is as flat as possible.
  • Brush all sides of both pieces of chicken with the garlic-oil using rosemary brush. Sprinkle all sides with chopped rosemary leaves, salt, and pepper.
  • Grill both pieces of chicken, skin side down, over direct heat, until skin is golden brown, crispy, and lightly charred, about 5 minutes. Flip both pieces of chicken over, transfer to indirect heat, and baste with rosemary brush dipped in garlic-oil.
  • Continue to grill chicken, basting occasionally, until skin is golden brown, juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 45-60 minutes for whole chicken and 25-35 minutes for chicken breast. Let chicken stand at least 10 minutes before carving. Arrange chicken on a serving platter and serve with chimichurri sauce alongside.

GRILLED SPATCHCOCK CHICKEN



Grilled Spatchcock Chicken image

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

5 lbs whole chicken
1 tbsp extra virgin olive oil
1 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp fresh cracked pepper
1 tsp kosher salt

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 GREEK CHICKEN



Grilled Spatchcocked Greek Chicken image

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

1 cup extra virgin olive oil
¼ cup lemon juice
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
2 teaspoons minced fresh rosemary
1 teaspoon dried tarragon
1 (4.5 pound) whole chicken, spatchcocked
salt and ground black pepper to taste

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 SPATCHCOCKED CHICKEN



Grilled Spatchcocked Chicken image

A flattened, or spatchcocked, chicken will cook more quickly and evenly than when left intact. The parts that take the longest to cook (legs and wings) are conveniently on the edges (meaning they are exposed to more heat), while the quicker-cooking breast is in the center (where it is insulated a bit from the heat). The origin of the term spatchcock is debatable, but one theory has it that it derives from "dispatch the cock," apparently shorthand for "prepare the chicken for roasting over a spit." No matter its past, cooks today understand that to spatchcock a chicken is to remove the backbone and open it like a book. While most commonly used for chicken that will be grilled or broiled, the method also works well for roasting. To further promote even cooking, the flattened chicken is weighted with a foil-wrapped brick while it grills, a technique borrowed from an Italian dish known as pollo al mattone ("chicken under a brick"). Brining helps keep the meat tender and juicy, and glazing adds another layer of flavor and promotes browning. In this recipe, citrus marries the brine and glaze, but you can forgo the glaze and make a brine solution of only salt, sugar, and water. A good ratio is 1 cup of coarse salt (never table salt, which will cause the meat to taste too salty) and 1/2 cup sugar to 1 gallon of water. For best results, brine the chicken for at least 1 hour and no more than 3 hours (any longer and the meat can develop an unpleasant texture).

Yield Serves 5

Number Of Ingredients 13

Finely grated zest of 1 orange
Finely grated zest of 1 lemon
3 tablespoons sugar
1/2 cup coarse salt
2 teaspoons whole black peppercorns
2 garlic cloves, crushed and peeled
4 cups water
4 cups ice cubes
1 whole chicken (about 3 pounds), spatchcocked as directed on page 113
1/4 cup honey
3 tablespoons fresh orange juice
3 tablespoons fresh lemon juice
Sunflower or other neutral-tasting oil

Steps:

  • Make brine In a large pot, cook zests, sugar, salt, peppercorns, garlic, and the water over high heat, stirring occasionally, until salt and sugar have completely dissolved. Remove from heat, add ice cubes, and stir until completely cooled.
  • Brine chicken Submerge the chicken in the cooled brine, skin side down, and allow it to soak, covered, for 1 hour at room temperature or up to 3 hours in the refrigerator.
  • Meanwhile, make glaze Whisk together the honey and citrus juices in a small bowl.
  • Grill chicken Heat grill to medium-low (see Grill Temperature Guidelines on page 162). When it is hot, scrub with a grill brush and sweep lightly with oil. Remove chicken from brine and pat dry. Set on grill, skin side down. To flatten chicken during cooking, rest a small baking sheet on top of chicken and place two foil-wrapped bricks (or other heatproof weights) on the baking sheet fig.3.14. Grill until skin side is golden brown and releases easily from grate, 8 to 10 minutes. Flip chicken with tongs and brush with some glaze, then cover grill and cook until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165°F, about 10 to 15 minutes more, brushing with glaze two more times. Transfer to a carving board, skin side up, and let rest for 5 minutes.
  • Serve Carve chicken as shown on page 130, and serve.
  • When cooking a whole (not spatchcocked) chicken on the grill, the challenge is to allow it enough time to cook through before the skin becomes too crisp and charred. The solution is to wait to crisp the skin at the end. Heat grill to high, and start with the chicken over indirect heat, breast side up; cover grill, and cook for 50 minutes to 1 hour. The internal temperature of the legs should register 165°F. If not, cover the grill and continue cooking until it does (check every 5 minutes or so). Then flip chicken, breast side down, and grill over direct heat to crisp the skin, about 2 minutes, rotating the chicken 90 degrees after a minute so the skin will cook evenly. Remove from grill and let rest on a carving board for 5 to 10 minutes before carving and serving.
  • Like a whole chicken, individual chicken parts are prone to drying out on the grill if overcooked (160°F for breasts, 165°F for legs). Just be mindful of the times below, and take off each part as it is done. To keep meat moist, leave the skin on or, before cooking, brine chicken pieces for 1 to 3 hours in the refrigerator in a mixture of 1/4 cup sugar, 1/2 cup coarse salt, 8 cups water, and the herbs of your choice. You could also rub them with Spice Paste (page 173) before grilling, or brush them with All-Purpose Grilling Sauce (page 177) about 5 minutes before you take them off the grill. And, of course, you can leave out those treatments altogether and simply season the chicken with salt and pepper. Heat grill to medium-high; pat dry chicken. First sear over direct heat, then finish over indirect (medium) heat. Split breasts require 30 to 35 minutes total, legs 18 to 22, thighs 15 to 20, and wings 11 to 13.

GRILLED SPATCHCOCKED CHICKEN WITH HONEY, CHILE AND LEMON



Grilled Spatchcocked Chicken With Honey, Chile and Lemon image

This recipe fulfills the fantasy of grilled chicken that is both juicy and charred. Spatchcocking and slashing the bird allow it to cook evenly and remain succulent as the spiced honey and lemon marinade caramelizes into a golden crust. A low-temperature grill and attentive flipping are essential to cooking the bird through without singeing the outside. Pay close attention to the skin during the first few minutes of cooking to make sure the grill isn't too hot, then turn and baste regularly to cultivate bronzed, savory-sweet skin.

Provided by Clare de Boer

Categories     dinner, poultry, main course

Time 14h

Yield 4 servings

Number Of Ingredients 14

1 (3 1/2- to 4-pound) chicken
2 tablespoons sea salt
4 lemons
1/3 cup clear, runny honey
2 teaspoons dried oregano
1 teaspoon dried Calabrian chile flakes or red-pepper flakes
1/4 teaspoon black pepper
Greek yogurt, for serving (optional)
1 garlic clove
2 tablespoons fresh oregano or marjoram leaves
Sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 (15-ounce) cans chickpeas, rinsed

Steps:

  • The day before cooking, spatchcock and season the chicken: Remove the spindly wing tips by cutting through the first wing joint with heavy-duty kitchen scissors. Lay the chicken breast side down. Using the scissors again, snip along both sides of the spine to remove it. (Reserve or freeze the spine for stock.) Open up the chicken and flip it over, placing it breast up and with the legs toward you on your cutting board. With one palm on top of the other in the center of the breast, press down until you feel the cartilage crack and the bird lies flat.
  • Use the tip of a sharp knife to make three parallel slices in each breast, then three in each leg; each incision should go down to the bone and be about 3 inches long. Rub the sea salt all over, including in the incisions, seasoning more heavily on the underside of the bird.
  • In a small bowl, mix the juice of 2 1/2 lemons with the honey, oregano, chile flakes and pepper. Pour 1/3 cup of this marinade over the chicken and refrigerate the remaining marinade for grilling.
  • Trim the ends of the 1/2 lemon, then slice it into 12 very thin half-moons and remove any seeds. Tuck the lemon slices into each of the incisions on the chicken, sliding the cut side in and leaving the peel exposed.
  • Place the chicken on a rimmed baking sheet, breast side up, and refrigerate, uncovered, for at least 12 or up to 24 hours.
  • Two hours before cooking the chicken, take it out of the fridge to come to room temperature.
  • Prepare the grill: Clean the grate thoroughly and light the coals. The bird should cook over low, indirect heat. The coals are ready when they're gray and dusty, rather than glowing red.
  • Place the bird on the grill, breast side down, discarding any liquid left behind. Watch your chicken like a hawk for the first few minutes and flip the bird if the skin starts to char. When the chicken is lightly colored, or after 10 minutes, flip it over and baste with the reserved marinade. Close the lid on the grill and cook for 40 to 50 minutes more, flipping and basting the chicken every 10 minutes.
  • Meanwhile, prepare the chickpeas: Using a mortar and pestle, crush the garlic, oregano and 1/2 teaspoon sea salt. When it's a chunky paste, stir in olive oil and lemon. In a large shallow serving bowl, toss the chickpeas with 1/4 cup dressing and season to taste with sea salt. (Reserve the remaining dressing for the chicken.)
  • When the chicken has been cooking for 60 minutes, take its temperature: The meat should feel firm and an instant-read thermometer should read 165 degrees when inserted near the bone of the thickest part of the breast and leg. The chicken may need another 5 to 10 minutes grilling with the lid closed. If you want more char on the breast, cook breast side down; if there is enough color, continue to cook breast side up.
  • Once the chicken is cooked, set it on top of the chickpeas. If you have any remaining baste, pour it over the bird. Let it rest for 10 minutes before carving on a cutting board.
  • Use a large knife or cleaver to remove both thighs and legs. Separate both breasts, then cut each in half crosswise, creating 8 pieces. Place the chicken pieces back on the chickpeas and drizzle the chicken with the reserved oregano dressing. Cut the remaining lemon into quarters for squeezing on top, and dollop with Greek yogurt, if desired.

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From cookthestory.com


SPATCHCOCKED GRILLED CHICKEN | THE MODERN PROPER
Our grilled spatchcock chicken recipe works perfectly on either a gas grill or a charcoal grill. Here are a few things to know: If you’re grilling your spatchcocked chicken on a gas grill: start with medium-high heat for the first few minutes of cooking, just until the skin is a nice crispy, golden-brown. Then crank that heat to low.
From themodernproper.com


GRILLED SPATCHCOCK CHICKEN RECIPE - THE SUBURBAN SOAPBOX
2022-03-22 Cover and cook until an instant read thermometer reads 150˚F. Move to the chicken to the direct heat side of the grill and cook for 3-4 more minutes. Flip the chicken over and cook for 4-5 minutes to crisp up the skin. Flip the chicken once more and check for doneness. If the temperature reads 165˚F, you are done.
From thesuburbansoapbox.com


GRILLED SPATCHCOCK CHICKEN RECIPE - VILLA COCINA
2021-07-10 Flip the chicken and press firmly over the breast until the chicken lays completely flat. Remove any excess skin. Prep the breast, thigh, and drumstick area by separating the meat from the skin. Brush the back with olive oil and spread 1/3 of the rub. Flip and season in between the meat and skin with 1/3 of the rub.
From villacocina.com


GRILLED BBQ SPATCHCOCK CHICKEN RECIPE - OUT GRILLING
2021-06-10 Keep grill temperature at 300° to 325°, cooking for about 1 hour and 20 minutes. Using a digital thermometer, check the chicken at the thick part of the thigh, near the bone. When chicken reaches about 155°, coat with bbq sauce. Close the lid and continue to cook until internal temperature reaches 160°- 165°.
From outgrilling.com


GRILLED SPATCHCOCK CHICKEN - GRILLING, SMOKING, LIVING
2021-07-17 Cook spatchcock chicken over indirect heat for 45-50 minutes, until it reaches 160°. Open the grill and use long metal tongs to move the chicken over to the direct heat. Let it cook over direct heat for a couple of minutes on each side, …
From grillingsmokingliving.com


GRILLED SPATCHCOCK CHICKEN | CHICKEN RECIPES – LOUISIANA-GRILLS
2021-09-23 Insert a temperature probe if you choose, into the thickest part of the chicken and place it breast-side down on the grill. Grill for 60-90 flipping the spatchcocked chicken once, or until the internal temperature of the chicken reaches 180°F and the chicken is golden brown. Remove the chicken from the grill and allow it to rest for 10 minutes.
From louisiana-grills.com


GRILLED SPATCHCOCK CHICKEN - BRAZILIAN KITCHEN ABROAD
Put put the chicken in a ziplock bag and refrigerate breast side down to marinate for at least 4 hours, preferably overnight. Remove the chicken from the fridge about an hour before you intend to grill it. Next, remove the chicken from the bag, and pat some of …
From braziliankitchenabroad.com


GRILLED SPATCHCOCK CHICKEN MEDITERRANEAN STYLE - UNICORNS IN THE …
2020-06-24 Place the spatchcocked chicken on indirect heat, cut side down and grill for about 40 minutes until the internal temperature registers at 165°F. Then move the chicken to the direct heat and grill, skin side down for about 5 to 10 minutes to get the grill marks and the crispy skin.
From unicornsinthekitchen.com


GRILLED SPATCHCOCK CHICKEN - THE WOODEN SKILLET
2021-01-31 Step Ten: Start with the skin-side down on High Heat (500-600 degrees) for approx. 5 minutes.Then lower the heat to 345/400 (medium heat) and flip over the chicken. Move to indirect heat if possible or at least turn the burner directly under the middle of the chicken way down or even off.
From thewoodenskillet.com


GRILLED SPATCHCOCKED CHICKEN RECIPE » HANGRY WOMAN®
2020-07-06 Start by preheating your grill to 450 degrees. Spatchcock your chicken. You can also leave it whole if you wish. Rub your chicken with avocado oil, garlic powder, paprika and salt (both sides). Brush the chicken with your peach jam. Place on grill breast side up and grill for 2o minutes at 450 degrees.
From hangrywoman.com


GRILLED GREEK SPATCHCOCKED CHICKEN RECIPE • WANDERLUST AND …
2019-07-05 In a small bowl blend the Greek marinade. Add the lemon olive oil, lemon zest, minced garlic, Oregano, parsley, salt, pepper, and dill to a bowl and stir to combine. Reserve 1/4 cup of the marinade for later. Next, you’ll spatchcock the chicken. To start, place your fresh (or thawed) bird onto a sheet of parchment paper.
From wanderlustandwellness.org


GRILLED SPATCHCOCKED CHICKEN UNDER BRICKS - THE MOUNTAIN KITCHEN
2018-08-31 STEP 1: Place the chicken breast side down on a clean work surface. Use kitchen shears to cut from the tail along both sides of the backbone. Remove the backbone and discard it. STEP 2: Turn the chicken over, so that it is breast side up. Use your hands to flatten the chicken. Press down firmly to crack the rib cage.
From themountainkitchen.com


BEST GRILLED SPATCHCOCK CHICKEN RECIPE - HOW TO MAKE GRILLED
2021-06-30 Place the chicken skin side down on the grill over direct heat and cook until the skin is deeply golden brown, 5 to 7 minutes. Use grill tongs to flip the chicken over and move it to indirect heat. Place the lid on the grill and continue cooking for 30 minutes. Use tongs to turn the chicken 180° so that every part cooks evenly; continue ...
From food52.com


BEST SPATCHCOCKED CHICKEN RECIPES - THE WOOD PELLET GRILL
Instructions. The first step is to spatchcock the bird. Mix the following in a bowl: bay leaves, allspice, pepper, oregano, mustard powder, paprika, chili powder, salt, salt, and sugar. After they are combined well, you can apply these mixed spices to your spatchcocked chicken. Cover both sides of the spatchcocked chicken: the interior as well ...
From thewoodpelletgrill.com


GRILLED SPATCHCOCK CHICKEN + VIDEO | KEVIN IS COOKING
2022-05-24 Let sit while preheating your grill to 400°F. Grill. Lay the whole spatchcocked chicken onto the grill, ribs down, and grill for up to 45 minutes until the meat’s internal temperature reaches 160°F. Every 20 minutes or so, baste with a sauce of your choosing.
From keviniscooking.com


SMOKED SPATCHCOCK CHICKEN RECIPE ON A TRAEGER, PIT BOSS, OR …
2022-04-14 Brine: Optional!For an easy recipe, check out my Simple Chicken Brine.. 4-5 pound Roaster Chicken: I like to use a large chicken when using the smoked spatchcock method.The bigger the bird, the longer the cooking time. If time is not on your side, adjust the size of the chicken you use…a smaller 2-3 pound chicken will take less times- simply alter the cooking …
From modernharvest.ca


TOP 49 GRILLED SPATCHCOCKED CHICKEN-RECIPES
Grilled Spatchcocked Chicken. Food & Cooking, Ingredients, Meat & Poultry, Chicken, Meat and Poultry Recipes, Whole Chicken Recipes. Author: Bibi. 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 ...
From hola2.heroinewarrior.com


GRILLED SPATCHCOCK CHICKEN - HEY GRILL, HEY
2019-06-24 Preheat grill to two-zone heating to 350 degrees F. Spatchcock the kitchen by cutting out the backbone with sharp kitchen shears on both sides of the backbone. Drizzle both sides with olive oil. Season on both sides with Hey Grill Hey Signature Chicken Seasoning. Place chicken on indirect heat on the grill and cook for approximately 30-40 ...
From heygrillhey.com


BELIZE GRILLED CHICKEN IN 2022 | SPATCHCOCK CHICKEN, CHICKEN, …
Jun 24, 2022 - Grilled spatchcock chicken seasoned with This Little Goat went to Belize spice.
From pinterest.ca


MARINATED GRILLED SPATCHCOCK CHICKEN - GRANDBABY CAKES
2020-05-13 Add the spatchcocked chicken to a large storage bag and pour the marinade over it. Make sure all pieces of the chicken are covered. Seal bag and place in the refrigerator for 7-9 hours. Take the remaining marinade that you separated and whisk together with honey and red wine vinegar until combined.
From grandbaby-cakes.com


HOW LONG TO COOK CHICKEN ON A CHARCOAL GRILL - URBAN COWGIRL
At 350 degrees, it’s a good idea to allow chicken quarters to cook for about 15 minutes on each side for a total of 30 minutes of cooking time. We start with 10 minutes cook time for each side, and finish over indirect heat until an internal temperature reaches 165 degrees.
From urbancowgirllife.com


3 SPATCHCOCK CHICKEN RECIPES • LOU'S KITCHEN CORNER
2022-07-24 Preheat the oven to 200C/190C fan. In a pestle and mortar (or just crush on a work surface) crush the pepper, chilli flakes and chopped rosemary. Rub this all over the bird and season with salt. Put the chicken into a roasting tin on top of the rosemary sprigs. Cook for 30 – 40 mins, then check it.
From louskitchencorner.freybors.com


ROSEMARY LEMON SPATCHCOCKED CHICKEN RECIPE - GRILL GIRL
Prepare your grill for direct and indirect cooking with the temperature at 350 degrees. Oil your grill grates with canola oil so the meat will not stick. Cook the chicken on indirect for about 20 minutes, flipping once in the process.
From grillgirl.com


GRILLED SPATCHCOCK CHICKEN - BUTTER WITH A SIDE OF BREAD
2019-10-14 To make the rub, combine all of the ingredients together thoroughly. Apply the rub liberally to both sides of the chicken. Pre-heat your grill to about 400 degrees or medium-high heat. Place the chicken on the grill, breast side down for 20 minutes. Flip the chicken over and finish grilling, breast side up.
From butterwithasideofbread.com


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