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BBQ Grilled Butterflied Whole Chicken

Great taste and crispy skin in a classic grilling. You too can grill a whole chicken and get it done just right.

There are a lot of articles about grilling a butterflied chicken but most grill amateurs won’t try it. I’m here to tell you it is easy and it works.

Start with a medium size whole chicken 4-5 pounds. Cut out the backbone with kitchen scissors. Split the breast bone a little so it will lay flat. A little salt and pepper. Grill skin side down over medium heat until browned. Flip once and finish grilling to the correct temp. I brushed with some BBQ sauce just before reaching the final temp

Rating

A nice solid 4.

Notes: I had a wife longing for BBQ so hence the sauce but really this can be seasoned anyway you want. I will usually do my 7:2:2 seasoning.

Preheat grill to medium. Get surface temperature to about 400 degrees. Clean and oil well. Rinse the chicken and pat dry.

Cut the backbone out of the chicken with sharp kitchen scissors. You could use a knife but the scissors are much safer and works great.

With a large knife, give the breast bone a large nick in the front of the chicken to help the bird lay flat.

Rinse the inside of the bird out, trim any loose fat and extra skin. Pat dry again. Give the bird a good sprinkle of course salt and pepper. You could use any seasoning you want here. Also you could brine.

 Place skin down on the grill.

Flip after you get a nice browning on the skin. 12-15 minutes. Your grill temp is probably different than mine so go for color.

Continue to grill until temperature of the breast in the thickest part is 160. Give the chicken a good brushing of BBQ sauce of your choice (obviously skip if not doing BBQ). Grill another 3-4 minutes until the sauce is browning well and the temperature is 165. The thigh temp was 185 at this point.

Let set for 5 minutes then cut and serve.

BBQ Grilled Butterflied Whole Chicken
by DrDan at 101 Cooking for Two June-23-2013

Great taste and crispy skin in a classic grilling. You too can grill a whole chicken and get it done just right.

There are a lot of articles about grilling a butterflied chicken but most grill amateurs won’t try it. I’m here to tell you it is easy and it works.

Ingredients
  • 1 whole chicken 4-5 pounds
  • salt and pepper to taste
  • BBQ sauce
Instructions
1) Preheat grill to medium. Get surface temperature to about 400 degrees. Clean and oil well. Rinse the chicken and pat dry.2) Cut the backbone out of the chicken with sharp kitchen scissors. You could use a knife but the scissors are much safer and works great.3) With a large knife, give the breast bone a large nick in the front of the chicken to help the bird lay flat.4) Rinse the inside of the bird out, trim any loose fat and extra skin. Pat dry again. Give the bird a good sprinkle of course salt and pepper. You could use any seasoning you want here. Also you could brine.4) Place skin down on the grill. Flip after you get a nice browning on the skin. 12-15 minutes. Your grill temp is probably different than mine so go for the color.5) Continue to grill until temperature of the breast in the thickest part is 160. Give the chicken a good brushing of BBQ sauce of your choice (obviously skip if not doing BBQ). 6) Grill another 3-4 minutes until the sauce is browning well and the temperature is 165. The thigh temp was 185 at this point. Total grilling on the second side 20-25 minutes.7) Let set for 5 minutes then cut and serve.
Details

Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Yield: 1 whole chicken

Updated

June 23 2013

Dan Mikesell

Spring Vegetable Skewers and Saffron Couscous

At least once a week I try to make a simple, no frills vegetarian dinner.  I clear out the extra veggies that have accumulated in the fridge, and I usually roast them, or stir fry them up and eat them with eggs, or something like that.  But you know what?   This is just as easy, and looks so much more appetizing.  It’s the vegetarian
version of my salmon and cherry tomato skewers from last week.  I’m getting hooked on this
easy way to make a quick meal.  This time I served the skewers on top of a simple saffron couscous.

I used cherry tomatoes, colorful bell peppers, mushrooms, baby eggplant and zucchini, baby artichokes, some radicchio and red onion.  I think I even put on a couple of leftover stalks of asparagus.  Nothing required any special prep, except maybe the baby artichokes, which I rubbed with lemon juice to keep them from turning brown.

Everything is bite sized, so the skewers take just 15 minutes in a hot oven.  I drizzled them with olive oil and lemon, and gave them a good dose of salt and pepper before they went in. 

There’s nothing earthshaking about these, but, like I said before, it’s nice sometimes to get back in touch with the simple flavors straight from the garden.  A tomato shouldn’t need anything more than some olive oil and a little salt and pepper to make us happy.  But it’s harder and harder to appreciate the taste of foods in their original state because we’re so used to eating out and buying prepared foods, all of which is loaded with other stuff to enhance our ‘enjoyment’ of it.  I’m retraining my taste buds with dinners like this one!

Spring Vegetable Skewers
oven to 450F  
cherry tomatoes
colorful bell peppers
cremini mushrooms
baby zucchini
baby eggplant
baby artichokes
radicchio
red onion
asparagus
olive oil
juice of 1/2 lemon
salt and fresh cracked pepper

  • Peel the tough outer leaves from the baby artichoke, cut off the stem and halve it.  Rub lemon juice on the cut edges to keep it from browning.
  • Cut the rest of the vegetables in bite sized pieces.  Leave the cherry tomatoes whole.  Thread the veggies onto skewers.
  • Lay out the skewers on a parchment or silpat lined baking sheet.  This will help with clean-up later.  
  • Drizzle the skewers with olive oil and lemon, then sprinkle liberally with salt and fresh cracked pepper.
  • Roast for 10 to 15 minutes until everything is tender and the tomatoes are starting to burst.

Saffron Couscous
serves 4
1 cup couscous
1 1/4 cups water
2 Tbsp olive oil
1 tsp saffron threads
1/2 tsp salt

  • Add the olive oil and salt to the water and bring to a simmer, then turn off the heat and add the saffron, crumbling the threads with your fingers as you add it.  Stir and let it steep for a few minutes.
  • Bring the water to a boil, add the couscous and stir well.  Turn off the heat, cover, and let sit for 5 minutes.
  • Fluff and serve.

Crock Pot Apple Pork Chops

It’s apple season in Michigan and what goes better with pork than apple. Slow cooker easy and tasty enough to leave them asking for more.

Start with some pork chops. I used 1 inch slices of pork loin. A touch of salt and pepper and a good brush of Dijon and honey. Then slow cook for 7-8 hours until fall apart tender.

Rating

 This is somewhat of a backwards rating. My wife gave it a 5. I’m a solid mid-4. Kind of backwards…

Notes: My loin chops I felt were little dry and higher fat pork chop would correct this (hence my 4). My wife could have eaten another.

I generally cut my “pork chops” from whole pork loins. I guess you would call that pork loin chops. These are 1 inch thick.

Peal and slice two medium apples. Thinly slice 1/2 of a medium onion.

Combine 1 tablespoon each of Dijon mustard and honey. Place in microwave for about 10 second on high. Then mix well.

Lightly salt and pepper the chops to taste. Brush the chops with the honey mixture.

Place in a small crock pot (I used 3.5 qt). Cover evenly with the onion and the apples.

Cook on low for 7-8 hours.

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Crock Pot Apple Pork Chops

By Dan Mikesell
October 25 2013

What goes better with pork than apple? Slow cooker easy and tasty enough to leave them asking for more.

Ingredients
  • 2 one inch thick pork chops. I used center cut pork loin chops
  • 1/2 medium onion
  • 2 medium apples
  • Salt and Pepper to taste.
  • 1 Tsp Dijon mustard
  • 1 Tsp Honey
Instructions
  1. Peal and slice two medium apples. Thinly slice 1/2 of a medium onion.
  2. Combine 1 tablespoon each of Dijon mustard and honey. Place in microwave for about 10 second on high. Then mix well.
  3. Lightly salt and pepper the chops to taste. Brush the chops with the honey mixture.
  4. Place in a small crock pot (I used 3.5 qt). Cover evenly with the onion and the apples.
  5. Cook on low for 7-8 hours.

Yield: 2 servings
Prep Time: 10 minutes
Cooking Time: 8 hours
Total Time: 8 hours and 10 minutes

Updated
November 9 2013
Dan Mikesell