Best 4 Butterflied Chicken With Thyme Lemon And Garlic Recipes
**Embark on a Culinary Journey with Our Exquisite Butterflied Chicken Recipes**
Prepare to tantalize your taste buds with our delectable collection of butterflied chicken recipes, a culinary symphony that promises an explosion of flavors. Each recipe is a masterpiece, carefully crafted to showcase the succulent texture of butterflied chicken, complemented by a diverse range of tantalizing marinades, herbs, and spices. From the classic charm of Thyme, Lemon, and Garlic to the vibrant zest of Peri Peri, our recipes cater to every palate, guaranteeing an unforgettable dining experience. Whether you prefer a quick and easy weeknight meal or an elaborate feast for a special occasion, our butterflied chicken recipes will leave you and your loved ones utterly captivated.
BUTTERFLY CHICKEN WITH LEMON AND THYME
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 4h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Turn the chicken breast-side down. Use kitchen shears to cut out the backbone of the chicken. Flip the chicken back over and press it down flat with the palms of your hands against the cutting board to open it up like a book. Place the chicken in a large zip-top bag.
- Whisk together the olive oil, fennel seeds, thyme, garlic, lemon zest and lemon juice and season with salt and pepper. Pour the marinade over the chicken and place in the refrigerator for at least 3 hours and up to 1 day.
- Preheat the grill to medium-high heat.
- Use a clean tea towel and wipe the grill grates with oil. Remove the chicken from the marinade and place skin-side down on the grill and close the lid. Grill until the skin is nice and golden and crisp, about 15 minutes.
- Once the chicken has nice golden grill marks, turn the grill to medium-low heat. Flip the chicken again, close the grill lid and continue cooking until a thermometer reaches 165 degrees F when inserted into the thickest part of the thigh, 20 to 25 minutes longer. Check the chicken occasionally to make sure it's not burning and rotate as necessary.
- Cut into 6 to 8 pieces before serving. Serve the chicken on a platter with the Simple Green Salad.
- Add the greens to large bowl. Add the mustard and lemon juice to another bowl. Drizzle in the olive oil while whisking to emulsify. Season the dressing with salt and pepper. Toss the greens with the dressing and transfer to a platter.
BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY
Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.
Provided by foodelicious
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
- Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
- Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g
BUTTERFLIED CHICKEN
Steps:
- Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
- Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
- Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
- Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.
BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC
Recipe Courtesy Bobby Flay - Show: Grill It! with Bobby Flay - Episode: Whole Chicken in No Time Flat
Provided by ElizabethKnicely
Categories Whole Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together oil, 2 tablespoons of the garli, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinade in the refrigerator for at least 2 hours and up to 8 hours.
- Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn thechicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
- Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.
Tips:
- Choose the right chicken: A whole chicken weighing between 3 and 4 pounds is ideal for butterflying. Look for a chicken that is free-range and organic, if possible.
- Butterfly the chicken properly: Use a sharp knife to cut along the backbone of the chicken, from the neck to the tail. Then, open the chicken up like a book and press down on the breastbone to flatten it.
- Season the chicken thoroughly: Rub the chicken with a mixture of salt, pepper, garlic powder, onion powder, and paprika. You can also add other herbs and spices, such as thyme, rosemary, or oregano.
- Cook the chicken over medium heat: This will help to prevent the chicken from drying out. Cook the chicken for about 15 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest before carving: This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
Butterflied chicken is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a weeknight dinner or a special occasion meal. With a little planning and preparation, you can easily make butterflied chicken at home. So next time you are looking for a new way to cook chicken, give this recipe a try. You won't be disappointed!
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