Best 5 Spatchcocked Deviled Chicken Recipes
**Savor the Succulent Delights of Spatchcocked Deviled Chicken: A Culinary Symphony of Flavor and Texture**
Prepare to embark on a tantalizing culinary journey with spatchcocked deviled chicken, a dish that has tantalized taste buds for generations. This delectable delicacy, a symphony of flavor and texture, is elevated to new heights through a meticulous process that unveils a burst of savory goodness in every bite.
Within the folds of this article, you'll discover a treasure trove of recipes, each meticulously crafted to showcase the versatility and allure of spatchcocked deviled chicken. From the classic rendition, brimming with a medley of aromatic herbs and spices, to innovative interpretations that incorporate unique flavor combinations, these recipes cater to a diverse spectrum of culinary preferences.
Whether you seek a quick and easy weeknight meal or an impressive centerpiece for your next gathering, spatchcocked deviled chicken stands ready to fulfill your culinary desires. Indulge in the crispy, golden-brown skin that shatters upon contact, revealing tender, juicy meat infused with an explosion of savory flavors.
As you peruse these recipes, you'll find options tailored to suit various dietary needs and preferences. From gluten-free and low-carb variations to succulent vegetarian alternatives, there's a spatchcocked deviled chicken recipe here to delight every palate.
So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving more. Let the aroma of roasting chicken fill your kitchen as you create a dish that will become a cherished family favorite, passed down through generations to come.
SPATCHCOCKED DEVILED CHICKEN
This is a recipe I found on my supermarket's website. It sounded interesting and someday when I get together all the ingredients, I'm going to try it! (I never knew what spatchcooking was!)
Provided by Karen..
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Using poultry shears or sharp knife, split the chicken along the backbone, leaving the breastbone intact, a preparation technique known as spatchcocking.
- Flatten the chicken by pressing down on it firmly.
- In a shallow, glass baking dish, mix together all ingredients for the marinade. Add chicken, rubbing marinade over entire surface.
- Cover the dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour.
- While chicken is marinating, prepare coals for the grill. Grill chicken over medium-hot coals for 30 to 35 minutes, until a thermometer inserted in the thickest part of the thigh registers 170 degrees F.
- Discard remaining marinade.
- While chicken is grilling, whisk together all ingredients for vinaigrette in a small, glass or nonstick saucepan.
- Transfer the grilled chicken to a cutting board and let cool for 5 minutes.
- Over low heat, warm vinaigrette, whisking well.
- Carve the chicken and pour vinaigrette into a gravy pitcher. Serve chicken warm and pass vinaigrette separately.
SPATCHCOCK CHICKEN
Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.
Provided by SandyG
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
- Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
- Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
- Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.
Nutrition Facts : Calories 545.4 calories, Carbohydrate 0.4 g, Cholesterol 239 mg, Fat 32.1 g, Fiber 0.1 g, Protein 59.9 g, SaturatedFat 8.6 g, Sodium 758.1 mg
GRILLED SPATCHCOCKED CHICKEN
Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 8h
Number Of Ingredients 7
Steps:
- Prep:Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.
- Grill:Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.
SPATCHCOCKED CHICKEN WITH HERB BUTTER
Spatchcocking (also called butterflying) a chicken helps it to roast more evenly and much more quickly, giving you perfectly tender, juicy meat with golden skin. This one is slathered with herb butter, making it extra fragrant. (If you have any herb butter left over, freeze it, then use it on steaks or fish or roasted potatoes.) Pulling out a well-flavored compound butter is one of those cheffy moves that makes almost everything taste better.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.
- Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.
SPICE-RUBBED SPATCHCOCKED CHICKEN
A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren't up for spatchcocking your own bird, you can ask your butcher to do it for you.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 3h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
- In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
- Heat oven to 425 degrees. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
- Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 28 grams, Carbohydrate 4 grams, Fat 44 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 13 grams, Sodium 1000 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose the right chicken: A 3 to 4-pound whole chicken is a good size for spatchcocking. Look for a chicken that is free-range and organic, if possible.
- Use a sharp knife: A sharp knife will make it easier to spatchcock the chicken. You can use a kitchen shears, but a sharp knife will give you more control.
- Cut carefully: When you are spatchcocking the chicken, be careful not to cut through the skin or bones. You should cut along the backbone and then flatten the chicken.
- Season the chicken well: Season the chicken with salt, pepper, and your favorite spices. You can also add a rub or marinade to the chicken for extra flavor.
- Cook the chicken over indirect heat: Spatchcocked chicken cooks quickly, so it is important to cook it over indirect heat. This will help to prevent the chicken from drying out.
- Use a meat thermometer: Use a meat thermometer to make sure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest before carving: Let the chicken rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the chicken.
Conclusion:
Spatchcocked chicken is a delicious and easy-to-cook dish that is perfect for a weeknight meal. It is also a great way to impress your friends and family. By following these tips, you can make sure that your spatchcocked chicken is cooked to perfection.
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