GRILLED BUTTERFLIED CHICKEN
Provided by Food Network
Time 1h5m
Yield 4 to 8 servings
Number Of Ingredients 3
Steps:
- Prepare a grill for high heat. Wrap 2 bricks with foil.
- Remove the backbone of the chicken with kitchen shears. Place the chicken skin-side up and flatten the breastbone by pressing down hard with your hands or a cast-iron pan. Brush the chicken all over with oil, and sprinkle with salt and pepper.
- Place the chicken on the grill skin-side down. Place the prepared bricks on top to keep the chicken flat. Cook, covered, for 30 minutes. Flip the chicken and cook, covered, until an instant-read thermometer registers 165 degrees in the thickest part of the thigh, 15 to 30 minutes more.
GRILLED CURRY CHICKEN
"A whole grilled chicken is a really impressive presentation for a barbecue and this curry spice rub is an exotic twist," says Marc.
Provided by Marc Forgione
Categories main-dish
Time 8h50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Loosen the skin on the breast and legs. Rub the flesh of the chicken, under the skin, with the lime zest. Mix the curry powder, parsley, salt and pepper together and rub all over the chicken. Place in a resealable plastic bag. Let the chicken sit overnight in the fridge.
- Preheat the grill to medium. Brush the grill with vegetable oil.
- Place the chicken on the grill skin-side down and grill until the skin becomes golden brown, about 15 minutes. Flip the chicken over, close the cover and continue grilling until just cooked through, about 25 minutes. Remove from the grill, loosely tent with foil and let rest before serving.
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