Tag: butterflied chicken
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PK’s NoRecipe Yoghurt Marinaded Butterflied Chicken
It is really easy to dry a chicken out when cooking on the barbecue. This yoghurt and herb marinaded butterflied chicken won’t let that happen though 🙂
You can of course use chicken pieces for the same great result and if you don’t have any yoghurt handy you can use this recipe instead – PK’s NoRecipe Greek Butterflied Chicken Roast.
Simply take a cup of plain Greek yoghurt and add to a mixing bowl along with:
- minced garlic to taste
- freshly cracked black peppercorns to taste
- a slug of olive oil
- a splash or more of lemon juice
- a sprinkle of Italian herbs (I used a Masterfoods blend)
- a good handful of chopped parsley or celery leaves
Cover the chicken in the yoghurt marinade, getting into all the nooks and crannies. Let it sit in the fridge for half a day or so.
Tip – I take the bird out of the fridge for 10 minutes prior to barbecuing to take the chill off. You have to be careful with chicken but I also don’t want to be putting a very cold piece of meat on a hot barbecue.
Serving
I just whipped up a green salad and let everyone take what they wanted 🙂
Enjoy,
PK
Related Links:
- see all recipes using chicken here
- see more butterflied chicken posts here
- see see more NoRecipe goodness here
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How Do I Butterfly Or Spatchcock A Chicken
A whole chicken, especially the larger birds, can take longer to get all of the meat to a safe temperature.
So, a great way to have a roast chicken on the bone, in less time, is to butterfly or split the whole bird. This is also called spatchcocking. It is almost as simple as cutting the chicken in half but the result is a flat profile that cooks evenly.
Chicken Halves
Halving a chicken is still a good skill to learn. Simply place the whole bird length ways in front of you, breast side up. Using a long sharp knife or cleaver simply cut straight down through the middle. The breast bone will guide you.
You could even flatten each half out a bit with the heel of your hand.
Butterflyed\Spatchcocked Chicken
Place the whole bird length ways, breast down. Using kitchen shears, cut along each side of the backbone, removing it entirely.
Then slice in into the cartilage at the top of the breastbone (see the next photo) and pop the breastbone out. Run your finger along the soft part of the breastbone and it should come out in one piece. I have embedded the excellent YouTube video that taught me how to do this at the bottom of the post.
Tidy the fat and skin up. Flip the chicken over and flatten it slightly with your hands.
Enjoy,
PK
How to remove the breastbone easily:
Here are more chicken primal cuts and uses of butterflied chicken:
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Ben’s Magic Butterflied BBQ Chicken
A BBQ purist will argue that the term “barbeque” refers to the low and slow style of southern American cooking, which turns even the cheapest cuts of meat into delicious, tender joy.
The Aussie BBQ should really be the Aussie grill, as it is the grill on which the shrimp is thrown. Personally, I could care less, however more and more I am enjoying getting into the low and slow style of cooking. Perhaps one day I’ll do a 18 hour pulled pork like Growchow (see Grochow’s BBQ Pulled Pork). One day!
In the meantime there is the BBQ chicken. This recipe combines a bit of both – low and slow(ish) with a quick grill at the end. It also uses splayed chicken, which is probably my favourite way of cooking chicken.
Steps:
- Buy a whole chook, brine overnight in a not quite so salty brine (see Ben’s Brining Tips)
- In the morning, splay the chook by cutting out its backbone (save this to fry up for chicken gravy/sauce at a later date)
- Put together some of DryStuff: Ben’s Magic Chicken Dry Rub
- Rub 2/3 of the rub all over the chook, both sides, and put it in the fridge until later
- Make up the Ben’s Magic BBQ Sauce
- Ok, so now it’s time for the low and slow part. Get the chook out, drain the juice off of it and re-apply the magic rub
- If you are using a gas cooker, turn one on high and get the BBQ up to about 130-140c. then place the chook on the opposite side, and turn the gas down low. You want it to cook on a grill on indirect heat. My gas BBQ only has one control, so I use a hotplate on one side to try and get some indirect heat happening.
- If you are using charcoal, do the same as the above, but place the charcoal all off to one side.
- Place the chook on the grill skin side up for about 20 minutes, then flip for about 10. Be careful to rotate so you don’t overcook one side of the chook. Once it’s skin side up again, give it a quick baste with the BBQ sauce, and leave it
- Now for the hot and fast part. When the internal temp of the chook is about 65-72c (~1 hour ish), give the skin one more baste and put it on the hot grill skin side down. Keep basting and turning and basting and turning basting and turning until the internal temp is 82c. it is very important not to abandon the chook at this stage – the skin will burn at the drop of a hat, and the sugar in the sauce may catch fire (don’t worry, it looks good but won’t do any damage)
- Once cooked, set aside for 5 minutes, carve up and serve! Keep some of the BBQ sauce spare to drizzle over the final product
Low and slow:
So good:
Cheers,
Ben
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Ben’s Butterflied Chook
This dish by Ben is one of his favorites and he says you can easily double the recipe so you have leftovers for tomorrow’s lunch :).
He got his friend Louise to road test the recipe recently using these steps:
- So get a butterflied chook from the butcher and brine (see Ben’s Brining Tips for how) the chook overnight.
- Dry the skin with paper towel and leave it in the fridge uncovered for the day.
- Make a rub with:
- 2 x red Chili
- 2 x cloves Garlic
- 1cm sq lump Ginger
- Small bunch Coriander or 1 tsp powder
- 2-3 tbsp Honey
- 1 tbsp mustard
- 1 x Lime juice and the zest of ½ a Lime
- a slug of vegetable oil
- ~1 tsp salt
- Rub the chook about 2 hours before cooking.
- Cook on bbq (charcoal preferred):
- Start with the skin down until it is crispy.
- Then turn bone side down, shut the lid and cook at ~150/180 till cooked.
The preparation stage is what makes this dish so tasty:
After cooking it will look as awesome as Louise’s:
Enjoy everyone and thanks again Lou,
Ben
See more of Ben’s posts here.
Hot Tip: You can recover the chicken bones to make bone meal for your garden.
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