Quick & Easy Greek Style Spatchcocked Chicken: Ready in under an Hour!
Once you learn the simple technique of spatchcocking a chicken, you will make it this way all the time. Removing the backbone basically flattens the chicken and helps it roast faster and the result is a juicy chicken with crispy skin. This recipe is loaded with Greek flavors like lemon and oregano and is simply delicious.
Print this recipe here:
Serves 4:
1 whole chicken
1 onion, quartered
The Marinade:
• 1/3 cup olive oil
• ¼ cup lemon juice or more
• 3-4 garlic cloves, grated
The Spices:
• 2 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 2 tablespoons dried oregano
• 1 teaspoon ground cumin
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon sweet paprika
Preheat the oven to 425 °F, 220 °C.
Spatchcock the chicken: Using a sharp knife or kitchen shears, cut along the backbone and remove it. Save it for chicken stock in a freezer-safe bag in the freezer.
Cut the breastbone so that the chicken lays flat.
Cut the wing tips or tuck them under while roasting so that they do not burn. Many times, the chicken is sild with the tips already trimmed.
Marinate the chicken: Combine the marinade ingredients and mix together. Pour over both sides of the chicken.
Season the chicken: Combine all of the spices and mix them together. Season both sides of the chicken.
Chill the chicken in the refrigerator for 3-4 hours so that the marinade can flavor the chicken. If you do not have time, just roast the chicken straight away, the marinade and spices are very flavorful.
Transfer the chicken and all of the marinade and spices to a cast-iron skillet.
Add the onion to the skillet and bake in the center of the preheated oven (uncovered) until the internal temperature reaches 165 °F. About 55 minutes.
For extra golden and crispy skin, turn the broiler element on for the final 5-6 minutes. Keep a close eye on the chicken so that it does not burn.
Remove from the oven and set aside for 10 minutes so that it stays juicy.
Serve the spatchcocked chicken with lemony roasted potatoes, mashed potatoes, salad, or Mediterranean rice pilaf.
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The Secret To Crispy Roasted Chicken - Chinese Five Spice Oven Baked Chicken Recipe [五香脆皮鸡]
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This extra-crispy five-spice roasted chicken is definitely a killer recipe. I made a few little twists based on the original recipe. It is so crispy and incredibly delicious. Chicken is full of flavors. You know some roasted chicken looks amazing but the middle part of chicken meat tastes so plain. This is nothing like that. The flavor is perfectly infused with every part of the chicken and yeah it is so juicy.
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INGREDIENT LIST (1.2 kg of Chicken)
2/3 tsp of fennel seed
1 tsp of Sichuan peppercorn [Amazon Link:
1 piece of star anise
2 small little pieces of cinnamon
1 small piece of cardamom
1 piece of dried orange peel [Amazon buying link:
1/4 cup of chopped red onion (shallot should work better here but I didn’t have it)
3 cloves of garlic
3 slices of ginger
2.5 tsp of salt
2 tsp of sugar
1/2 tsp of MSG (optional)
1 tsp of oil to mix into the marinade
Oil to apply on the chicken skin and potato
Salt to sprinkle on the chicken skin (optional)
1 tbsp of all-purpose flour to dust on the skin
3 potatoes cut into thick slices
A whole chicken (1.2 kg)
You will need a spice grinder for this recipe:
INSTRUCTION
In a blender, add 2/3 tsp of fennel seed, 1 tsp of Sichuan peppercorn, 1 piece of star anise, 2 small little pieces of cinnamon, 1 small piece of cardamom, 1 piece of dried orange peel. Blend them into a fine powder.
Next, we will make the wet ingredient mix. You will need 1/4 cup of chopped red onion, 3 cloves of garlic, 3 slices of ginger. Blend them as well. Mix this into the spice mixture along with, 2.5 tsp of salt, 2 tsp of sugar, 1/2 tsp of MSG (optional), 1 tsp of oil.
Now you can take care of the whole chicken. Cut off the wings. Flip the chicken to the breast side down. Use scissors to remove the backbone. Take a knife. Do a cut on each side of the soft cartilage that is above the breastbone. Break it open. This way, the chicken should be able to lay flat and bake evenly.
Apply the spice mixture to the chicken. Put most of the seasoning on the meat side and use less seasoning on the skin side. Put the chicken in a bag. Let it sit in the fridge overnight.
Take it out the next day and put it on a baking rack. Pour boiling hot water to wash off all the marinade on the skin. If you don’t wash off the marinade, all that spices are going to burn easily and ruin the skin. Also, a quick blanching will make the skin shrink and become tight which makes your chicken come out even more crispy. Because we have a rack under it so the meat side of the marinade is still attached on the chicken. You don’t need to worry that the chicken will have not flavor.
Place some potato slices all over the baking pan. Put the chicken on top of the potatoes.
Dry the chicken skin with a paper towel. Brush a layer of oil. Make it nice and shiny. There is a little bit oil left so I brushed it on the potato.
I did sprinkle a small amount of salt on the skin because we just washed off the most of the sodium. I used about 1/4 tsp of salt here. Get a sieve and dust a thin layer of all-purpose flour on the skin. This is another twist that I did on this recipe because if you don’t have the flour, the skin does come out crispy but it is also rubbery. The flour will create a thin layer of flakiness and it takes the chicken to another level. Make sure you do this evenly and don’t put too much. I only used about a tbsp of flour.
Now your chicken is ready to bake. Preheat the oven to 360 degrees F. I use the bottom heat. Put the chicken in the middle layer of the rack and bake it for 50 minutes. Switch the heat to the top in 50 minutes later and give the skin a nice color. It will likely take about 10-15 minutes and you are done.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
Grill JUICY Pollo Asado Al Carbon w/ These 2 Tips | Mexican Grilled Chicken Recipe
Today we’re grilling POLLO ASADO!
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Pollo asado is one of my all time favorite foods to eat. As a matter of fact I don’t know ANYONE who doesn’t love a perfectly cooked pollo asado. And in this video we’re gonna show you how most restaurants cook it and my favorite way to cook it in the backyard. We’re gonna spatchcock two birds – one with and one without the backbone and we’re also going to split one bird in half, which is the traditional Texas style pollo asado.
Now here’s a pro tip – the secret to perfect cooking is fire control, especially in open fire cooking. And the second pro tip – always use a meat thermometer for perfect, juicy chicken. Don’t listen to the keyboard haters that say they don’t need a meat thermometer for perfect cooking, the reason they’re typing is because they’re still chewing their overcooked dried out chicken! As long as you have a good recipe, good cooking technique and fire, your family and friends will love your barbecue. Now let’s get fired up and grill some pollo asado.
I SEGRETI PER CUCINARE UN SUCCULENTO POLLO ARROSTO by Fabio Campoli @fabiocampoli
Non solo la ricetta del pollo arrosto, ma tutti i segreti e la tecnica di cucina per realizzare un pollo arrosto con patate rosolato e succulento.
Arrosto di pollo che mette in evidenza tanti piccoli passaggi che fanno la differenza in succulenza e sapore.
Dalla scuola di cucina e corsi di cucina di Fabio Campoli, presi dal suo Circolo dei Buongustai.
Tecnica buona per cucinare le sovracosce, il petto e le alette di pollo.
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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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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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