Best Tyler Florences Ultimate Barbecued Chicken Recipes

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THE ULTIMATE ROAST CHICKEN



The Ultimate Roast Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 (5 1/2 pound) free-range chicken
1/2 bunch each fresh oregano, thyme, and parsley
1/4 pound unsalted butter, softened
Kosher salt and freshly ground black pepper
1 orange, halved
1/2 head garlic
1 medium white onion, halved, plus 1 onion
6 strips smoked bacon
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup dry sherry

Steps:

  • Preheat oven to 425 degrees F.
  • Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.
  • Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
  • Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.
  • To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.
  • Difficulty: Easy
  • Serving suggestion: roast potatoes, watercress and gravy.

TYLER FLORENCE'S ULTIMATE BARBECUED CHICKEN



Tyler Florence's Ultimate Barbecued Chicken image

From the ABC News Morning show on 29 May 2006. Prep time does not include the 15 minutes to 2 hours necessary to brine the chicken.

Provided by LaJuneBug

Categories     Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 (3 1/2-4 lb) roasting chickens, quartered
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with side of large knife
4 sprigs fresh thyme
1 slice bacon
1 bunch fresh thyme
2 tablespoons extra virgin olive oil
1/2 onion
2 garlic cloves
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
1 tablespoon dry mustard
1 teaspoon cumin
1 teaspoon smoked paprika
fresh ground black pepper

Steps:

  • Brine the chicken as follows: Combine water, salt, sugar, garlic, and thyme in a 2-gallon sized resealable plastic bag.
  • Add the chicken, close the bag and refrigerate 2 hours (if you've got only 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
  • Meanwhile, make the sauce as follows: Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
  • Heat the oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a smoky taste.
  • Add the onion and garlic. Cook slowly without coloring for 5 minutes.
  • Add the remaining ingredients, give the sauce a stir, and turn the heat down to low.
  • Cook slowly for 20 minutes to meld the flavors.
  • Cook the chicken as follows: Preheat an outdoor gast or charcoal barbecue to medium heat.
  • Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface.
  • Remove the chicken from the brine, pat the chicken dry on the paper towels.
  • Arrange the chicken pieces on the preheated grill and cook,turn once mid way, and cook for a total of 15 minutes.
  • Serve with extra sauce.

GRILLED CHICKEN WITH GARLIC-HERB DRESSING AND GRILLED LEMON



Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 10

2 heads garlic, cut in 1/2 horizontally
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 whole fresh thyme sprigs, plus leaves from 6 sprigs
2 lemons, juiced, plus 2 lemons, halved
About 1 bunch flat-leaf parsley, leaves chopped
1 (4 to 4 1/2-pound) chicken, cut into 10 pieces
2 heads radicchio, preferably Treviso, cut into quarters
1 tablespoon balsamic vinegar

Steps:

  • Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.
  • Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.
  • Preheat an outdoor gas or charcoal grill to medium heat.
  • Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.
  • Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.
  • When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
  • Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.
  • Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
  • To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.

ULTIMATE CHICKEN CORDON BLEU - TYLER FLORENCE



Ultimate Chicken Cordon Bleu - Tyler Florence image

Make and share this Ultimate Chicken Cordon Bleu - Tyler Florence recipe from Food.com.

Provided by DrGaellon

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
4 slices prosciutto di Parma
1/2 lb gruyere cheese, grated
1/4 cup flour
2 eggs
1 cup panko breadcrumbs
kosher salt
ground black pepper
4 sprigs fresh thyme, leaves only
1 garlic clove, grated on a Microplane
2 tablespoons unsalted butter, melted
1 tablespoon olive oil

Steps:

  • Preheat oven to 350°F.
  • Lay each breast between layers of plastic wrap. Carefully pound chicken out to 1/4" thickness. Remove top layer of plastic wrap. Place a slice of prosciutto on chicken, and top with gruyere. Roll chicken into a tight pinwheel using plastic to help. Twist both ends of plastic wrap in opposite directions to make a tight cylinder. Repeat until all 4 breasts are done. Refrigerate at least 30 minutes until chicken firms up.
  • In a shallow dish, place flour. In a second dish, beat eggs. In a third dish, place panko. Add salt and pepper to each dish and stir well. Add thyme, garlic and melted butter to panko and stir well.
  • Unwrap chicken rolls. Gently roll in flour, then tap off excess. Dip in egg on all sides, then roll in panko until well-coated. Place rolls in large casserole dish. Drizzle with olive oil. Bake at 350°F for 20 minutes until golden brown. Let rest 3-5 minutes. Slice each roll into 4 slices before serving. Serve with Roasted Chicken Jus (see recipe elsewhere on this site).

Nutrition Facts : Calories 617.7, Fat 32.9, SaturatedFat 16.3, Cholesterol 251.8, Sodium 501, Carbohydrate 26.1, Fiber 1.4, Sugar 2.1, Protein 51.8

FRIED CHICKEN



Fried Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 16

1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving

Steps:

  • Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
  • In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
  • Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
  • then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
  • Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
  • Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

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