From the monthly archives: "April 2013"
Grilled Split Chicken with Rosemary and Garlic

Grilled Split Chicken with Rosemary and Garlic

When you marinate a whole chicken overnight in a buttermilk-herb mixture, then grill it slowly over indirect heat, you’re adding a double dose of flavor.

With only five ingredients and a grill, you can create a high-flavor chicken recipe with ease. The secret is to marinate the chicken in buttermilk-herb mixture overnight.

Yield: 5 servings (serving size: 3 ounces)

 

Ingredients:

•  1 (3 1/2-pound) chicken

•  1/2 cup low-fat buttermilk

•  1 tablespoon chopped fresh rosemary

•  1/2 teaspoon salt

•  1/2 teaspoon hot pepper sauce

•  2 garlic cloves, minced

•  Cooking spray

 

Preparation:

1.  Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish. Combine buttermilk and remaining ingredients except cooking spray; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit. Cover and marinate in refrigerator 24 hours.

2.  To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time. Discard skin before serving.

 

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

 

Cooking Light

JUNE 2000

 

 

Source: MyRecipes

 

Lemon and Oregano-Rubbed Chicken Paillards

Lemon and Oregano-Rubbed Chicken Paillards

Paillards are simply pieces of meat or chicken pounded into thin pieces. Because you have more surface area, you can use more of the citrus-herb rub, and the grilling time is only about 5 to 6 minutes.

Chicken breasts are pounded thin with a meat mallet or rolling pin to create paillards; the increased surface allows you to use even more of the flavorful rub.

Yield: 4 servings (serving size: 1 chicken breast half)

 

Ingredients:

•  4 (6-ounce) skinless, boneless chicken breast halves

•  5 teaspoons grated lemon rind

•  1 tablespoon olive oil

•  1 1/2 teaspoons dried oregano

•  3/4 teaspoon kosher salt

•  1/2 teaspoon freshly ground black pepper

•  1/4 teaspoon water

•  2 garlic cloves, minced

•  Cooking spray

•  4 lemon wedges

•  2 tablespoons chopped fresh parsley

 

Preparation:

1.  Prepare grill.

2.  Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.

3.  Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.

 

Elizabeth Karmel, Cooking Light

JULY 2004

 

 

Source: MyRecipes

 

Spice-Rubbed Smoke-Roasted Chicken

Spice-Rubbed Smoke-Roasted Chicken

Achieve amazing flavor by rubbing a whole chicken with a paste of olive oil, herbs, and spices, then grilling it over flavored wood chips. An online reviewer noted that this is a great recipe for entertaining since it requires very little tending at the grill.

Yield: Makes 6 servings

Total: 1 Hour, 45 Minutes

 

Ingredients:

•  1 cup (about 3 oz.) hickory, mesquite, or applewood chips (optional)

•  12 cloves garlic, peeled

•  1 tablespoon chili powder

•  1/3 cup chopped fresh thyme leaves

•  1/3 cup chopped fresh rosemary leaves

•  1/4 cup olive oil

•  1 tablespoon salt

•  1 tablespoon fresh-ground pepper

•  1 chicken (4 to 5 lb.)

 

Preparation:

1.  In a medium bowl, cover wood chips (if using) in water. Let soak at least 30 minutes; drain just before using.

2.  In a food processor, combine garlic, chili powder, thyme, rosemary, olive oil, salt, and pepper. Process until mixture forms a paste.

3.  Rinse chicken inside and out; pat dry. Press down on the breastbone of the chicken to flatten the bird slightly; rub the paste evenly over all the skin.

4.  Prepare your grill for indirect heat (see “How to set up your grill for indirect heat” below). The temperature inside your grill should be between 350° and 400° (insert a long-stemmed thermometer through lid vent to measure temperature). If using a gas grill, place all the chips in the metal smoking box or in a foil pan directly on the heat in a corner. If using a charcoal grill, scatter half of the wood chips over the coals.

5.  Place the chicken over the drip pan, breast side down. Cover barbecue with lid. If using a charcoal grill, adjust vents so that they’re open halfway. Cook 40 minutes, then turn the chicken over (if using charcoal, scatter another 20 briquets over coals, along with the remaining wood chips). Cover barbecue again.

6.  Continue cooking chicken until a thermometer inserted through the thickest part of breast to bone reaches 170°, about 40 minutes longer. Transfer to a board or platter and let rest 10 minutes under a tent of foil. Carve to serve.

 

How to set up your grill for indirect heat.

 

On a charcoal barbecue: Ignite about 60 briquets on the firegrate of your barbecue. Let burn until coals are dotted with ash, about 25 minutes, then push coals to one side and lay a drip pan on the other side. Set grill in place.

 

On a gas barbecue: Turn heat to high and close lid for at least 10 minutes. Adjust heat to medium and turn off burners as needed to create a hot and a cool zone for indirect cooking. Set drip pan in cool zone; set grill in place.

 

Note:

Notes: Adding wood chips to the fire gives the chicken extra flavor.

 

Amy Traverso, Sunset

SEPTEMBER 2005

 

 

Source: MyRecipes

 

Kansas City Barbecued Chicken

Kansas City Barbecued Chicken

Get the most from grilled chicken when you use spice rub before grilling, and then baste with a ketchup-based sauce perked up with vinegar, brown sugar, molasses, and chili powder. Grilling over hickory wood chips also adds flavor.

Meaty chicken leg quarters stay moister on the grill than chicken breasts and are a perfect vehicle for the sauce.

The thick sauce glazes the meat, making for delightfully sticky-fingered eating. Substitute any other wood chips for hickory.

Yield: 8 servings (serving size: 1 chicken leg-thigh quarter and 2 tablespoons sauce)

 

Ingredients:

•  4 cups hickory wood chips

•  8 (10-ounce) bone-in chicken leg-thigh quarters

•  1/4 cup Kansas City Dry Rub

•  2 cups water

•  Cooking spray

•  1 1/2 cups Kansas City Barbecue Sauce

 

Preparation:

1.  Soak wood chips in water 1 hour; drain well.

2.  Loosen skin from thighs and drumsticks by inserting fingers, gently pushing between skin and meat. Rub Kansas City Dry Rub evenly under loosened skin; let stand at room temperature for 30 minutes.

3.  Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

4.  Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.

5.  Place chicken on grill rack over foil pan on unheated side. Close lid; cook 1 1/2 hours. Add additional wood chips halfway during cooking time. Turn chicken over; cover and cook 30 minutes or until a thermometer registers 165°. Remove chicken from grill; let stand 10 minutes. Remove and discard skin.

6.  Bring sauce to a simmer in a small saucepan. Brush chicken with 1/2 cup sauce. Serve chicken with remaining sauce.

 

Bill and Cheryl Jamison, Cooking Light

JULY 2007

 

 

Source: MyRecipes