Thursday, August 21, 2014

Grilled Bricked Chicken

Spatchcock....Huh?

This isn't a word we made up, not a swear word or a culinary term you should fear. Quite simply put, to spatchcock a chicken means to split and flatten it for grilling or roasting. There is some technique involved and The Cooking School at Jungle Jim's will demonstrate how easy it is and how delicious a grilled, whole chicken can be. You can use a sharp knife to remove the chicken's backbone, but a good kitchen shears will make this task easier and safer. It's a good kitchen gadget to have on hand and you can visit the Gourmet Galeria inside Jungle Jim's International Market to select one. Foil covered bricks help press the chicken onto the hot grill, helping to cook evenly and quickly. It doesn't have to be a special brick - just a regular brick used to build a house. If you are ready to try something new on the grill, give a spatchcocked chicken a try!


Select a 3 1/2 - 4 pound whole, all-natural chicken. You will need a cutting board, knife and kitchen scissors.


Using scissors or a sharp knife, cut backbone from chicken


You can save the backbone for making chicken stock or you can discard it.


Using scissors or a sharp knife, cut backbone from chicken. If you are making stock, add the wing tips to the backbone. 


Turn the chicken skin-side up and press firmly on breastbone to flatten.


Pull firmly on each leg to pull from socket and press down to flatten.


 The chicken is flattened and ready for the marinade. Set the chicken aside and make the marinade.


Combine juice and zest of lemon and orange, olive oil, garlic, rosemary, salt and pepper in a small bowl and whisk to combine. 


Pour the marinade over the chicken, cover and refrigerate 1-24 hours.



When ready to cook, preheat grill to medium for indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave center 1 or 2 burners off). Remove chicken from marinade.


Place skin-side down over direct heat.


Place bricks on top of chicken. Close lid and grill (approximately 450° heat) for 5 minutes to brown skin. Move chicken to indirect heat (or turn heat off directly under chicken), cover and grill 15 minutes longer.


Remove bricks from the chicken and turn the chicken skin-side up



Replace bricks on the chicken and grill indirectly an additional 20-25 minutes, or until thermometer inserted in thickest part of the thigh registers 170°. Remove the chicken from the grill and allow to rest 10 minutes before cutting into pieces and serving.


A grilled whole chicken is tender and juicy and really very simple to prepare on the grill. Give it a try!



Grilled Bricked Chicken

One chicken, 3½-4 pounds, spatchcocked
Juice and zest of 1 lemon
Juice and zest of 1 orange
2 tablespoons olive oil
1 large clove garlic, minced
2 teaspoons chopped fresh rosemary
Salt and freshly ground pepper
2 bricks wrapped in foil


Spatchcock the chicken: Using scissors or a sharp knife, cut backbone from chicken. Turn chicken skin-side up and press firmly on breastbone to flatten. Pull firmly on each leg to pull from socket and press down to flatten. Using scissors or a sharp knife, cut backbone from chicken Set aside.

Combine juice and zest of lemon and orange, olive oil, garlic, rosemary, salt and pepper in a small bowl and whisk to combine. Pour over chicken and refrigerate 1-24 hours.

When ready to cook, preheat grill to medium for indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave center 1 or 2 burners off).

Remove chicken from marinade, place skin-side down over direct heat and place bricks on top of chicken. Close lid and grill (approximately 450° heat) for 5 minutes to brown skin. Move chicken to indirect heat (or turn heat off directly under chicken), cover and grill 15 minutes longer. Remove bricks from chicken, turn chicken skin-side up, replace bricks on chicken and grill indirectly an additional 20-25 minutes, or until thermometer inserted in thickest part of thigh registers 170°. Remove chicken from grill and allow to rest 10 minutes before cutting into pieces and serving.

Serves 3-4


No comments:

Post a Comment