Spicy Grilled Butterflied Chicken With Crispy Bread Recipes

SPICY GRILLED BUTTERFLIED CHICKEN WITH CRISPY BREAD

Steps:

• Preheat a grill to 375 degrees F. Clean and oil the grates.
• To butterfly the chicken, use strong kitchen shears or poultry shears and cut down either side of the backbone. Pull out the backbone, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
• Place the butterflied chicken onto a rimmed baking sheet and lightly drizzle with grapeseed oil.
• In a small bowl, mix together the lemon zest, chili powder, smoked paprika, cayenne, cumin, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper. Sprinkle over the chicken, rubbing it in until every part is coated. Carefully lift the skin from the breasts and sprinkle some of the spice mixture directly on the meat as well.
• Place the chicken breast-side down on the grill, close the lid and grill for 15 minutes. Flip the chicken, close the lid and grill until the chicken reaches an internal temperature of 165 degrees F and the juices run clear, 20 to 25 minutes. Remove and let rest for 5 to 10 minutes before cutting into 6 pieces (cut the breasts in half).
• While the chicken rests, drizzle both sides of the bread halves with olive oil and sprinkle with salt and pepper. Grill, flipping halfway, until crispy and charred, 5 to 6 minutes. Grill the lemons cut-side down until charred, 2 to 3 minutes. Slice the bread into 3-inch pieces.
• Pile up the grilled bread on a large platter followed by the chicken pieces and lemon halves. Sprinkle with the scallions and parsley. Serve.

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.

SPICY GRILLED CHICKEN

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

SPICY GRILLED BUTTERMILK CHICKEN

Steps:

• Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
• Prepare an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.

SMOKY GRILLED BUTTERFLIED CHICKEN

Steps:

• Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag.
• Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Add to marinade. Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally.
• Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.

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.

SPICY BARBECUED CHICKEN

Steps:

• In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat., In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil., Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.

SPICED GRILLED CHICKEN WITH CILANTRO BUTTER

Steps:

• In a small bowl, combine the first seven ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a meat thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.

BUTTERFLIED GRILLED CHICKEN WITH CURRY AND CUMIN

Steps:

• Rinse split chicken and pat dry, lay on cutting board skin side up and push on breastbone to flatten.
• Combine the curry, cumin and salt and rub half of it over both sides of the chicken.
• Start at the neck and insert you finger to separate skin from flesh, then season the flesh under the skin with the rest of the mixture.
• Let chicken absorb flavors for 45 minutes before cooking.
• Grill chicken until internal temperature reaches 165°.
• Chicken can alternatively be broiled or baked.