Best Bobby Flays Rosemary Bricked Chicken For Sundaysupper Supper For A Steal Recipes

Bricked Rosemary Chicken With Lemon - Bobby Flay image

Provided by BecR2400

Time 1h30m

Yield 2 Butterflied Chickens, 6 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon finely grated lemon zest
2 teaspoons finely grated lemon zest
10 garlic cloves, finely chopped
4 tablespoons chopped fresh rosemary leaves
2 whole chickens, about 3 pounds each, skin removed, butterflied (*see below)
3 tablespoons finely chopped flat leaf parsley
1 1/4 teaspoons kosher salt
1 1/4 teaspoons fresh ground black pepper
grilled lemon wedge (see Grilled Lemons, Grilled Lemons)

Steps:

Whisk together the oil, lemon juice, 1 tablespoon of the zest, 6 cloves of the garlic, and 3 tablespoons of the rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
Combine the parsley with the remaining 2 teaspoons lemon zest, 4 cloves of garlic, 1 tablespoon rosemary, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl and set aside.
Heat your grill to medium. Wrap 4 bricks in aluminum foil and set aside.Remove the chickens from the marinade, shaking off the excess, and season both sides with the remaining 1 teaspoon salt and 1 teaspoon pepper. Place the chickens breast side down on the grill and place 2 bricks on top of each chicken. Grill the chickens for 8 to 10 minutes, turn the chickens over, and replace the bricks. Close the cover and continue cooking for 8 to 10 minutes until cooked through (160 to 170 degrees F).
Transfer the chickens to a cutting board and let rest for 10 minutes. Cut into quarters and sprinkle with the fresh lemon mixture. Serve with grilled lemon wedges.
*To Butterfly Chicken:.
Place the chicken breast side down on a cutting board and cut along each side of the backbone using kitchen shears or a sharp knife. Remove the backbone and discard. Turn the chicken breast side up and pull out each side where the backbone was removed. Using the heel of your hand to press down on the breast, break the breastbone to flatten the chicken.

Nutrition Facts : Calories 1055.3, Fat 79.7, SaturatedFat 21.5, Cholesterol 325.1, Sodium 668.8, Carbohydrate 3.3, Fiber 0.7, Sugar 0.4, Protein 76.8

Tuscan Rosemary-Smoked Whole Chickens image

Provided by Bobby Flay

Categories main-dish

Time 6h10m

Yield 4 servings

Number Of Ingredients 11

2 cups low-sodium chicken broth
1/2 cup kosher salt
1/4 cup clover honey
2 tablespoons sugar
2 teaspoons black peppercorns
8 large sprigs fresh rosemary
4 cloves garlic, smashed
4 cups ice cubes
One 4-pound chicken, excess fat trimmed
Canola oil
Freshly ground black pepper

Steps:

For the brine, bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature. Place the chicken in the bucket, breast-side down, cover and refrigerate for 2 to 4 hours.
Remove the chicken from the brine and rinse well with cold water. Pat dry, place on a baking rack and refrigerate for at least 1 hour and up to 4 hours. This will allow the skin to dry out which will produce a crisper skin while cooking.
Preheat your smoker to 275 degrees F and up to 325 degrees F if your smoker can do it. Add the soaked wood chips and rosemary sprigs.
Brush the entire chicken with canola oil and sprinkle with pepper. Put the chicken in the smoker and place a drip pan underneath. Smoke until the breast temperature reaches 160 degrees F and the thigh reaches 170 degrees F, depending on the size of the chicken, 1 1/2 to 3 hours.