Tag: flyed 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 Chicken Dry Rub
Ben’s latest concoction is a magic dry rub for use on chicken. I tasted the butterflied chicken he used it on (recipe to come) and it was mouth-watering and oh so smokey.
All you have to do is take:
- Equal parts salt, sugar and garlic powder, maybe 2 Tbsp each.
- Smoked paprika (sweet works well too) and chilli to taste.
- A dash of mustard powder.
- A good grind of black pepper.
Combine in a shaker and mix well.
Here is PK using it on some chicken pieces. Don’t turn you your back when cooking with this rub. The sugar can easily burn!
Cheers,
Ben
Here are some more posts bt Ben and chicken recipes :
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A Simple Greek Chicken Roast
This is a simple chicken roast, marinated in mix of thyme, oregano, garlic, salt, pepper, lemon juice and olive oil. It looks and smells amazing!
Here I have halved a whole chicken by cutting right down the middle. You could also butterfly it using this method.
If you have at least a 4.5 hours in advance:
- chuck several good slugs of olive oil and lemon juice into a snap lock bag.
- add into the bag a handful of chopped thyme and oregano and 1 -2 diced garlic cloves.
- also add some salt and pepper.
- close the bag and mix everything around.
- add the chicken halves, close the bag again and massage it for a bit, getting the marinade into every nook and cranny.
- leave it in the fridge for at least 2 hours (over night is better).
- preheat your oven to 160C and get the chicken out of the fridge.
- cook the chicken in an non-stick oven tray for about 2 hours.
If you don’t have time, follow this shortcut:
- chuck several good slugs of garlic infused olive oil and lemon juice into a bowl.
- add the other ingredients as above and mix with a fork.
- preheat your oven to 160C.
- massage some of the marinade into the chicken.
- cook the chicken in an oven tray for about 2 hours, turning and basting with the marinade every 30 minutes or so.
Marinated and already looking good:
Two hours at 160C:
A perfect summer’s day meal, just add salad and friends:
Enjoy,
PK
Here are some more chicken recipes and roasting posts:
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PK’s Dry Rub Split Roast Chicken
I am going through a real roast chicken phase at the moment. Roasting whole birds in my weber is my preferred method but this time I have gone back into the kitchen. This dry rubbed roast chicken will be the tastiest, moistest chicken you have tasted. The idea came from noblepig.com and involves dry rubbing the chicken in advance and then basting it every 15 minutes with a wet marinade.
Notes:
- If you’re doing this for dinner I recommend getting the dry rub on the chicken at least that morning or the night before and leaving uncovered in the fridge.
- Cooking time will vary on the size of the bird so cook to internal temperature and not time.
- The basting sauce can be knocked up just before the roasting stage.
- I keep my basting brush clean in between basting cycles by rinsing it under running water and then letting it stand in boiling water.
You will be:
- Preparing the chicken.
- Cooking the chicken.
- Serving.
You will need:
- Ingredients:
- PK’s Dry Rub – Chicken #1
- PK’s Basting Sauce – Chicken #1
- a whole chicken, split down the middle
- Equipment:
- a chopping board
- a large meat cleaver or similar
- a tray or dish to let the chicken marinade
- a basting brush
- an oven tray with a rack
Steps:
Preparing the chicken.
- Split your chicken down the middle (or ask your butcher to do it).
- Flatten each side a bit with your hands.
- Sprinkle the dry rub all over, inside and out and work it in to every nook and cranny.
- Then pop it back into the fridge for at least the best part of a day.
Splitting the chicken:
Work in those spices:
Cooking the chicken
- Place the chicken skin up on an oven rack. I had to improvise with a biscuit cooling tray and my wife was not amused :).
- Give the skin side a good basting and cook for 15 minutes at 195C in a fan forced oven.
- Flip the sides, baste again and cook for another 15 minutes.
- Repeat this process until the meat is cooked through.
The rack helps with the air flow for even cooking:
Done and it looks like a bought one:
Serving
I simply quartered the sides of chicken and then served with a nice green salad.
I am so lucky as only I like the legs and wings in my family:
Enjoy,
PK
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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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