butterflied chicken

A spatchcock chicken (butterflied) is a technique used to remove the backbone and flatten the chicken for a more even cooking in less time than roasting it whole, ensuring a juicy chicken with crispy skin.

Grilled Spatchcock Chicken

chicken

tsp black pepper

tsp sweet paprika ((not smoked))

garlic powder

salt

tsp celery salt

tsp cumin

tsp coriander

In a small bowl whisk together the dry rub ingredients and set aside.

Be sure to have the chicken on a clean cutting surface breast side down. Starting at the neck area using kitchen scissors or poultry shears, cut along each side of the backbone towards the legs to remove it, cutting through the rib bones as you go. Discard the backbone or freeze for soup stock.

In the center area there will be a triangle of cartilage right where the breastbone starts. Using a sharp knife, cut down a quarter inch and spread the cut area open to reveal the breast bone. Flip the chicken over and press down. OR after removing the back bone, spread the chicken out and turn over. Flatten the breastbone using the heel of your hand so that the meat is butterflied and all one thickness.

Sprinkle the dry rub all over the chicken and using your hand rub into the skin to adhere. Set aside while you start up your grill or smoker to medium heat - 325°F.

Place the spatchcocked chicken rib bones down on the grill and cook for 50 - 60 minutes,  covered, using indirect heat (See Note), or until the internal temperature registers 165°F.

I used hickory wood chips/pellets and baste with you favorite sauce every 20 minutes.

Remove chicken from grill/smoker and allow to rest 15 minutes before cutting up into pieces or shredding.

Great taste in a classic grilled butterflied chicken. You too can grill a whole chicken and get it done just right with crispy skin and moist breasts and thighs.

BBQ Grilled Butterflied Chicken

salt and pepper

BBQ sauce

As always, we are cooking to final results and NEVER BY TIME ALONE. I give times so you have some estimates of how long something will take but in this recipe, you should cook to the final temperatures and the skin results.

Preheat grill to a grill surface temperature of 350°-400°.  Clean and oil well.

Pat dry the chicken. We no longer wash chickens, please see  https://www.101cookingfortwo.com/chicken-rinse-not-rinse/). Cut the backbone out of the chicken with sharp kitchen scissors. You could use a knife, but the scissors are much safer and work great.

With a large knife, give the breastbone a large nick in the front of the chicken to help the bird lay flat.

Give all sides of the chicken a brush of oil and a good sprinkle of coarse salt and pepper. You could use any seasoning you want here.

Start with the skin side up for 10 minutes. Then flip to skin side down for 8-10 minutes. Watch the color and don&#x27;t over-brown the skin. Flip back to the skin side up and cook until 160° in the breast and about 175°-180° in the thighs.

These times are ESTIMATES due to variability in grills and chicken size. So we are cooking some, flipping to get the skin mostly done, flip back to skin up to finish.

If one of the internal temperatures is not high enough, turn off part of the grill and rotate to cook that area over the active heat until it catches up then continue with the sauce.

Give the chicken a good brushing of BBQ sauce of your choice (skip if not doing BBQ). Grill, another 3-4 minutes until the sauce, is browning well, and the temperature is 165 and the thighs should be about 180°-185°.

Let sit for 5 minutes then cut and serve.

Spatchcock with couscous tabouli & saffron yoghurt

(size 4) spatchcocks

olive oil

tbsp cumin

Salt

cherry tomatoes

(3/4 cup) couscous

(1 1/2 water

loosely packed coarsely chopped fresh continental parsley leaves

mint leaves

green shallots, ends trimmed, finely chopped

lemon juice

Lemon

(1/4 water

saffron

container natural yoghurt

tbsp tahini

garlic clove, crushed

Fijian chicken curry, learn to make this curry from scratch and enjoy the aromatic flavours of the South Pacific with an Indian influence.

Fijian Chicken Curry

Garlic (peeled)

Fresh ginger (peeled) (1.7 oz)

onion

100 ml Canola oil (3.38 fl oz)

tsp Turmeric powder ((Ground))

tsp Ground cumin

Coriander powder ((Ground))

tsp Garam masala

Chicken

Medium potatoes (peeled)

tomatoes

Salt (to taste)

Bunch Fresh coriander (Chopped) ((Optional))

Take the garlic and ginger and pound in a mortar and pestle (or mini chopper/ blender), add a pinch of salt to help the process, pound until you have a paste.  Set aside.

Separately, roughly chop the peeled onion and place into the food blender or mini chopper and blend until well chopped.

Heat a large pot on a medium heat.  Add the oil, then add the garlic and ginger paste.  Cook until the raw smell goes away, about 5 minutes.  Then add the blended onion and continue to cook until well softened but not too brown.  This should take about 10 minutes.

Add the spices to the onion, ginger and garlic and fry for about 2-3 minutes.

Add the chicken, potato and tomato, mix well.

Add enough water to just cover the ingredients in the pot.  Add a good pinch of salt and bring to the boil, once boiling reduce to a simmer.  Simmer until most of the liquid has evaporated.  Give it a stir now and again to make sure it doesn&#39;t burn to the pot of the pot.  This should take around 45 minutes.

Once the liquid has reduced to a sauce like consistency.  Taste and adjust the seasoning, you might need a little more salt.  Top with some chopped coriander.

Serve with steamed rice, homemade roti bread and enjoy!

A delicious lemon, garlic and herb roasted butterflied chicken, for delicious Nando&#39;s flavour at home. A great sharing dinner for the family.

Lemon and Garlic Butterflied Chicken

Organic chicken (approx 1.5kg/ 3.3 lbs)

Tbsp Olive oil

Lemons (zest and juice)

Red chilli (finely grated)

rosemary

Pepper

Unsweetened greek yoghurt

Grated cucumber (Skin on, Grated)

mint

Lemon (Juice only)

Garlic (finely grated)

Pat the chicken dry with a paper towel and place onto a solid chopping board breast side down.

Using a pair of kitchen scissors (See note 2) cut down either side of the back bone to remove in one piece. Turn the bird over and firmly press down on the breast to flatten the bird.

To butterfly the chicken

In a mortar and pestle add the peeled garlic cloves, red chilli, rosemary, salt and pepper and pound into a paste.  Zest the skin of the lemon and add to the paste then squeeze in the juice as well, add the olive oil and give it a good stir.

In a roasting pan place your butterflied chicken in and pour over the marinade, rubbing into the chicken on both sides. Allow to marinade covered in the fridge for minimum 2 hours, the longer the better. (Great for prepping ahead)

To create the marinade

Pre heat your oven to 190 °C / 374°F. Place your chicken in breast side up and roast for 45 minutes or until cooked. (See note 3)Once cooked allow to rest for 20 minutes.

(Optional) To portion your chicken cut between the breast and leg to remove the legs, then cut the legs into the drum and thigh. Cut down the center of the breast and the cut each breast into 3-4 pieces. Use a heavy knife as you will cut through the bones.

To cook the chicken

Take your grated cucumber and sprinkle over a pinch of salt and allow to sit for 5 minutes, this will draw out the water from the cucumber. Take a handful at a time and squeeze out the water and place into a bowl.

Add your yoghurt, chopped mint, grated garlic and lemon juice to the cucumber, give it a good mix up.  Season with a pinch of salt and place into a serving dish, drizzle over the olive oil and place in the fridge until needed.

Tzatziki (optional)

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The most viewed butterflied chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed butterflied chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine