Spatchcock Chicken cooked on the Weber Genesis II 3 Burner BBQ
This is a really simple recipe for a straightforward roast chicken with roasted potatoes. The chicken has been spatchcocked (flattened) so that it cooks quicker and more evenly. Richard Holden, a top UK BBQ chef, takes you through the steps to removing the backbone and flattening the chicken in the video. The only essential tools you will need are a really good, large sharp knife and an Instant Read Thermometer.
All you need to do is follow Richard’s instructions for removing the backbone, rub the chicken with the rapeseed oil and sprinkle with the salt and pepper. Place the potatoes in the bowl with some oil and sea salt and mix them around until they are all coated.
Set the BBQ up for indirect cooking, we have lit the 2 outside burners on fairly high and left the centre burner unlit. Let the BBQ come to about 200C (392F) then place the chicken and potatoes straight onto the grate over the unlit burner. You can place a Weber large Foil Drip Pan underneath the chicken to catch the juices if required.
The temperature will drop when you open the lid but don’t be tempted to turn up the burners as once you close the lid it will climb back up again. Leave the chicken and potatoes to cook for about 50 minutes then check with the thermometer, check in several places, especially where the flesh is thickest. Once the internal temperature of the chicken reaches 75C (167F) it is ready to come off. Remember the slogan ’75 staying alive’. Taking the chicken off at the correct temperature and cooking outside on the BBQ, which draws in the moist air, will guarantee really juicy, tender meat.
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Buttermilk Fried Chicken | Recipe Competition with Kitchen & Craft
***RECIPE, MAKES 8 PIECES***
3-3.5 pound chicken
Salt
Pepper
Onion powder
Garlic powder
Cayenne pepper
Up to 1 cup buttermilk
2 cups flour
1 teaspoon salt
1 heaped teaspoon baking powder
Vegetable or peanut oil
Cut the backbone out of the chicken using a pair of kitchen shears and discard. Cut the chicken in two by cutting between the breasts down through the breast bone. Cut the leg quarters off the breasts. Cut the legs from the thighs. Cut each breast into two parts of roughly equal mass, one with the wing still attached. You should now have 8 pieces of similar size.
Season all sides of the chicken liberally with salt, pepper, onion powder and garlic powder. Season conservatively with cayenne. Place the chicken into a gallon ziplock bag and pour in just enough buttermilk to coat the chicken in a thick paste. Close the bag and smush it around until everything is coated. Brine in the refrigerator for 12-24 hours.
In a large lidded tupperware, place flour, 1 teaspoon salt, baking powder, and lots of pepper. Shake to combine. Remove chicken from the bag one piece at a time, scraping off excess buttermilk. Put four pieces in with the flour mixture. Put on the lid and shake to coat. Remove chicken to a wire rack and repeat with the remaining pieces.
Crack an egg into the bag and beat it roughly to mix it with the remaining buttermilk seasoning paste. Return all the chicken to the bag, close, and smush it until everything is coated again. Bread the pieces in the flour again, as before. Allow to sit on the rack for 30 min before frying.
Preheat two 10-inch skillets on medium heat, each with half an inch of oil in them. When oil is hot, add all four breast pieces to one pan, and all four dark meat pieces to the other. Put them in skin-side down. If necessary, add more oil so that it comes halfway up the sides of the pieces.
Fry the chicken at a gentle sizzle, which is an oil temperature of about 250 F. You’ll probably need to turn your burners down to near their lowest setting. Flip the pieces after 10-15 min, when a crust has fully formed on the underside. Fry the opposite side for 10-15 minutes. Turn the heat back up to medium and fry, flipping often, until all sides are sufficiently golden and the white meat temperature is reading 160 F. (The dark meat will be sufficiently cooked by the time the white meat is ready, and is not as sensitive to being over-cooked.) Remove chicken to a rack and cool 10 minutes before eating.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Grilled Spatchcock Chicken | Simple Recipe
This grilled spatchcock chicken recipe is so easy to make on your Weber gas grill. If you are looking for how to grill a whole chicken then this is the best method.
recipe:
0:00 Intro
0:43 remove the backbone
1:24 flatten the chicken
1:40 dry the chicken
1:57 oil and seasoning
4:41 preheat and grill
6:45 rest then taste
Here is the Instant Read thermometer I use:
Here is the grill I use:
DISCLAIMER: This video and description may contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
EASY GRILLED CHICKEN with easy, tangy marinade!
#weekendatthecottage #easydeliciousrecipes #grilledchicken
For the full recipe:
Our EASY GRILLED CHICKEN is flavourful and super simple to make. Like chicken? Make this!
RECIPE BELOW!!!
Give this recipe a try the next time you need a foolproof chicken main that is really, really tasty! It’s not just the flavour that gets our two thumbs up; that delicious chicken also gets to the table moist, tender and juicy. This recipe really is the best!
That said, we recommend you PIN this everyday recipe to a favourite Pinterest board. You can also BOOKMARK the page for future reference. Try it once and you’ll be making it again and again, guaranteed.
Here’s why this EASY GRILLED CHICKEN recipe works:
MARINADE
The marinade for this recipe comes together with readily available ingredients. I especially like the robust flavour of the garlic and Dijon tempered with the lemon, capers and fresh basil. Don’t over-process the marinade when you pull it together in your food processor or handy chopper; a somewhat chunky marinade seems to deliver more memorable bites.
Another idea - double the recipe for the marinade so that you have extra. You can then brush onto the cooked chicken or keep it at-the-ready for the next time you make scrambled eggs. It’s also fabulous when used with a favourite goat’s cheese and grilled veggies for a quick sandwich. The marinade alone is a taste sensation.
SPATCHCOCK
This EASY CHICKEN RECIPE comes with a word of the day: spatchcock. This culinary term refers to poultry or game birds that have been split open and had their backbones, and sometimes sternums, removed. A spatchcock chicken is often cooked whole as we’ve done here.
You can open and remove the backbone yourself; go slowly and carefully using a sharp boning knife. An easier way is to have a butcher debone the bird for you. Either way, a spatchcock chicken will cook evenly with stellar results.
GRILLING
We suggest cooking this chicken using a radiant heat method. The idea, in basic terms, is that only one half of the barbecue is turned on and the meat is placed onto the “off” side. The lid is lowered and the meat cooks perfectly as a result of the radiant heat. This method is also preferred as there are no grill flare-ups or spot fires.
We tested this recipe a number of different ways. Best result was to start with the grill preheated to 500 degrees. The chicken was placed skin-side down on the “off“ side and grilled for 15 minutes before we flipped it and cooked for an additional 15 minutes. That makes the total cook time for this perfectly juicy, tender chicken just 30 minutes!
The “easy” trend continues when serving up this EASY CHICKEN RECIPE by partnering it with these tasty sides - our ASIAN COLESLAW, our GRILLED VEGETABLE MEDLEY or our GRILLED EGGPLANT.
Prepare this EASY CHICKEN RECIPE for your next get-together and enjoy a most memorable main!
INGREDIENTS
1 four-pound whole chicken, backbone removed
For the marinade:
1 cup of fresh basil leaves
4-5 cloves of garlic
1 tablespoon of capers
1 tablespoon of Dijon mustard
1 teaspoon of kosher salt
juice of one lemon
½ cup of extra virgin olive oil
INSTRUCTIONS
1) Place marinade ingredients into a food processor and blend or pulse to a purée. Reserve 6 tablespoons of the marinade.
2) Place whole chicken onto a baking sheet or tray and gently insert your hand between the skin and flesh to coax the skin up.
3) Stand chicken on its legs and pour marinade between the skin and flesh, working the skin with your fingers to distribute it evenly. Place the chicken into an airtight bag, and pour in any marinade left in the processor. Seal and refrigerate for at least 4 hours, or up to 24 hours.
4) Remove chicken from bag and allow it to come to room temperature for at least one hour before grilling.
5) Turn barbecue on high. When maximum temperature is achieved, turn off half the burners and place chicken on the “off” side. Allow to cook for 15 minutes before turning. Check for doneness at the 30-minute mark and cook longer if needed.
6) Remove cooked chicken from the grill and cut into portions. Brush with reserved marinade and serve immediately.
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15-Minute Spinach Pasta
This quick, creamy pasta with spinach is so easy and delicious, it makes a perfect weeknight family meal.
Full recipe ➡️
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[HIC Lifestyle] Master Chef Masuma Lalji | Oven Roasted Gajjar Chicken | HIC Orlando
Oven Roasted Gajjar Chicken Recipe:
- 2 one pound baby chickens or one 2-3 pound chicken, skin on and uncut
- 2 TBS salted butter plus 1 TBS for Gajjar sauce
- 2 TBS olive oil
- 1 TBS salt
- 1 tsp ground black pepper
- 1/2 TBS citric acid
- 1 tsp ground oregano
- 1/2 TBS dried rosemary
- 1 TBS coriander powder
- 1/2 TBS cumin powder
- 2 TBS regular paprika (not smoked)
- 2 tsp red chili powder
- 1 heaping TBS garlic powder
- 1/2 TBS onion powder
- 2 tsps red gel food color
Method:
Mix together and set aside (all except 1 TBS butter)
Clean and butterfly chicken (remove spine)
Soak chicken in water with 1/2 cup vinegar for 20 minutes
Remove and rinse. Pat dry to remove all excess moisture and lay flat on foil tray
Divide the marinade and put on each chicken. Spread on both sides. Lay skin side up in tray and leave to marinate for 20 minutes while oven heats to 450 degrees.
Cook on second tier of oven for an hour and 10 minutes, basting every half hour. Remove from oven and put all drippings (strained) in a shallow pan. Add another one to two tsps red gel food color. Reduce on medium high heat for five minutes. Then move pan off heat and add 1 pat of butter. Stir to add shine to sauce.
Brush sauce on chicken and put extra in a bowl as a dipping sauce. Serve asap.
Mexican Corn Salad:
- 2 bags frozen corn (10-12 ounces)
- 2 TBS salted butter
- 2 garlic cloves, chopped
- 1/2 tsp each salt and pepper
- 1 tsp regular paprika
- 1 tsp jalepeno powder
- 1/4 cup mayonnaise
- 1/4 cup sour cream, thinned out with equal parts water or use mexican crema
- 1/2 cup grated fresh parmesan cheese
- 1 Jalapeno pepper, deseeded and chopped
- 1 cup coriander / cilantro leaves , chopped
- 4 to 5 scallions, sliced
- 1/2 large red onion or 1 small, chopped
- Juice of 2 fresh limes
Garnishes:
Jalepeno Slices, Lime wedges, Cilantro leaves and Feta cheese
Method:
Roast corn with butter, garlic and dry spices until corn is golden brown
Let cool for five minutes off the heat and add remaining ingredients. Top with garnishes. Serve lightly warm or room temperature.
Oven Roasted Potato Rounds:
- 5 medium size Yukon Gold potatoes, scrubbed clean but skins left on and sliced about 1/2 inch thick
- 2 TBS olive oil
- salt, black pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tsps dried thyme
- 2 whole scallions, sliced
- 1/2 cup shredded cheddar cheese
Method:
Preheat oven to 400 degrees (temp can be higher if making along with chicken)
Combine potatoes with oil and dried spices in a baking tray. Cover with foil and place in oven for 20 minutes (second tier), uncover and continue cooking for another 5 minutes.
Add cheese and leave in oven for one minute or until cheese melts.
Remove and garnish with scallions. Serve warm.
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