Tag: chicken

GRILLED SPATCHCOCK CHICKEN – Butter with a Side of Bread by Gordon Ramsay

GRILLED SPATCHCOCK CHICKEN - Butter with a Side of Bread


Grilled Spatchcock Chicken Recipe for tender, flavorful chicken that cooks evenly! Shows how to spatchcock a chicken & why it delivers moist chicken with incredible flavor.

how to spatchcock a chicken

I started grilling and even oven roasting every whole chicken this way a couple years ago.

My favorite part of the chicken is the dark meat, and when you grill or bake a whole chicken one of two things would happen, the dark meat would get soggy and turn to mush from sitting in its own juices in a baking pan or the dark meat would get overcooked on a grill while waiting for the breasts on top to come to temperature.

By spatchcocking the chicken, everything cooks at a more even temperature and in less time, making for a perfectly grilled or roasted chicken with little to no waste.

Grilled Spatchcock Chicken Recipe on the grill is one of the best ways to grill chicken! This grilled chicken recipe makes an absolutely moist, delicious, tender meat. 

What is a spatchcock chicken?

Spatchcock chicken is simply when you cut the chicken, or other poultry, to open it up for grilling or roasting.  It is another term for butterflying. By cutting out the backbone and flattening the bird out, it allows you to cook the chicken faster and more evenly.

grilled spatchcock chicken recipe

Ingredients Needed

  • A Whole Chicken
  • Olive Oil
  • Brown Sugar
  • Paprika
  • Chili Powder
  • Black Pepper
  • Cayenne Pepper

ingredients needed for grilled spatchcock chicken recipe

How to Spatchcock a Chicken

Start off by pre heating your grill to medium high heat, about 400ºF.

Next you will need to prep the chicken. Remove your whole, thawed chicken from the refrigerator. Remove any innards and discard them.

ingredients needed to make spatchcock chicken

Rinse the chicken off, inside and out.  Pat dry the chicken with paper towels.  Place the chicken on a cutting board, breast side down.  Using kitchen or poultry shears, cut along both sides of the backbone, all the way through the rib bones.

Open the bird up and then flip it over.  Using the heel of your hand, press down firmly on the breasts, flattening it out. You can discard the backbone, or freeze it and save it for later, to make homemade chicken stock.

best rub for grilled chicken

Lightly coat both sides of the chicken with olive oil. This will not only help the rub adhere to the chicken, it will also help crisp up the skin.

Next you will want to mix all of the rub ingredients together in a medium sized mixing bowl.  I like to mix the rub ingredients through a sifter, this allows the ingredients to mix together better.  Liberally season both sides of the chicken.

how to grill spatchcock chicken

Place the chicken on the grill, breast side down for 20 minutes. Flip the chicken over and finish grilling, breast side up. The chicken is done when the internal temperature of the thickest part of the breast reaches 160 degrees.

how to grill spatchcock chicken

Once the chicken has finished cooking, remove from the grill, cover loosely with aluminum foil and let rest for 10-15 minutes.

After the chicken is done resting, carve, serve and enjoy!

How to make grilled spatchcock chicken recipe

how to spatchcock a chicken

Grilled Spatchcock Chicken Recipe

Grilled Spatchcock Chicken Recipe for tender, flavorful chicken that cooks evenly! Shows how to spatchcock a chicken & why it delivers moist chicken with incredible flavor.

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Course: chicken, dinner, Grilling

Cuisine: American

Keyword: grilled chicken, spatchcock chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Cool time: 15 minutes

Total Time: 1 hour

Servings: 8

Calories: 233kcal

Ingredients

Rub Ingredients:

  • 2 tablespoons brown sugar
  • 2 tablespoons seasoning
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • ½ tablespoon ground black pepper
  • ½ tablespoon cayenne pepper

Instructions

Instructions:

  • Remove the thawed chicken from the refrigerator, remove the innards and rinse the bird off, inside and out. Pat dry the bird and place on a cutting board. With breast side down, using kitchen shears, cut along both sides of the backbone. Remove the backbone and discard or freeze and save for stock.

  • Using the palm of your hand, press firmly down the breasts and flatten the bird out. Lightly coat the entire chicken with the olive oil.

  • To make the rub, combine all of the ingredients together thoroughly. Apply the rub liberally to both sides of the chicken.

  • Pre-heat your grill to about 400 degrees or medium-high heat.

  • Place the chicken on the grill, breast side down for 20 minutes. Flip the chicken over and finish grilling, breast side up. The chicken is done when the internal temperature of the thickest part of the breast reaches 160 degrees. Once the chicken has finished cooking, remove from the grill, cover loosely with aluminum foil and let rest for 10-15 minutes.

  • Once the chicken is done resting, carve, serve and enjoy!

Nutrition

Serving: 8g | Calories: 233kcal | Carbohydrates: 7g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 86mg | Potassium: 277mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1054IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg

How do you keep chicken moist on the grill?

There are a few things to keep in mind when trying to get really tender, juicy, grilled chicken breasts:

  • Tenderize the chicken breast.
  • Marinate the meat.
  • Don’t over cook the chicken! When it reaches 165º F, it’s done.

how to make grilled spatchcock chicken recipe

What are some other seasonings I can use, instead of the rub?

If you don’t want to make your own rub, there are many different store bought or commercial rubs you can use.  Some of my favorites to use on chicken are Pappy’s Choice Seasoning, McCormick’s Grill Mates Montreal Chicken Seasoning and Kinder’s Buttery Steakhouse Seasoning.

Place the chicken on your grill breast side down for about twenty minutes and then flip the bird over and cook, breast side up until the internal temperature of the thickest part of the breast reaches 165 degrees.

Remove the chicken from the grill, loosely cover with aluminum foil and let it rest.

After the chicken has rested, carve, serve and enjoy!!

best rub for grilled chicken

Can this Grilled Spatchcock Chicken Recipe be prepared in the oven?

Yes, you can cook this recipe in your oven, I have on many occasions when I just didn’t feel like getting my grill going.  There is nothing you need to change when roasting a spatchcock chicken in your oven.

You prepare the chicken the same way and you even pre heat the oven to 400 degrees like the recipe calls for when grilling.  One thing I will add to the recipe when preparing in an oven is I will chop up and season some potatoes to roast with the spatchcock chicken.

Grilled Spatchcock Chicken Recipe on the grill is one of the best ways to grill chicken! This grilled chicken recipe makes an absolutely moist, delicious, tender meat. #grilledchicken #spatchcockchicken #chickenrub #chickenspices #recipe from Butter with a Side of Bread

The chicken and potatoes are done when the internal temperature of the thickest part of the chicken reaches 165 degrees F, this can take anywhere from forty to fifty minutes or even more, depending on the size of your bird.

Grilled Spatchcock Chicken Recipe for tender, flavorful chicken that cooks evenly! Shows how to spatchcock a chicken & why it delivers moist chicken with incredible flavor. #spatchcock #chicken #grilling #grilledchicken #bbq #chicken #recipe #dinner from BUTTER WITH A SIDE OF BREAD

Grilled Spatchcock Chicken Recipe will give you a mouth watering, moist delicious chicken that your family will ask you to grill for them all of the time. Grilled Spatchcock Chicken Recipe for tender, flavorful chicken that cooks evenly! Shows how to spatchcock a chicken & why it delivers moist chicken with incredible flavor.

Low Carb Sheet Pan Chicken Teriyaki by Gordon Ramsay

Low Carb Sheet Pan Chicken Teriyaki


Low Carb Sheet Pan Chicken Teriyaki

Low Carb Sheet Pan Chicken Teriyaki is a flavorful meal in one that cooks up in a flash!

Ricky and I eat a mostly low carb diet as a lifestyle choice. We aren’t super strict about it these days but we prefer low carb whenever possible. I’m always looking for more quick and easy meals to add to our arsenal so I developed this quick and easy sheet pan Chicken Teriyaki. Instead of the rice, we just load up on broccoli and cauliflower. You’ll notice that the sauce has some honey in it and yes teriyaki sauce is a bit carby, But most of the sauce ends up in the bottom of the sheet pan, with just a very faint coating on the dish to give it flavor. I count this as another powerful weapon in our low carb supper arsenal!

If you’re not eating low carb, this is still a great recipe for a low fuss supper but you have more options available to you. Try doubling the sauce, adding in your favorite veggies (such as carrots), and serving this over bowls of rice for a meal that will please the whole family.

You’ll need: Boneless skinless chicken breasts, cauliflower, broccoli , green onions, teriyaki sauce, honey, and siracha. 

Cut up your chicken into bite sized pieces. 

Chop broccoli and cauliflower into florets if they aren’t already. 

And dice up green onion. 

Arrange chicken and veggies on baking sheet that has been lightly sprayed with cooking spray. 

Stir up sauce ingredients and drizzle over all. Toss to coat. 

Low Carb Sheet Pan Chicken Teriyaki

Bake this at 375 for about 30 minutes, stirring halfway through.

Dish is done when chicken is cooked through and vegetables are to your desired tenderness.

Enjoy this low carb meal! 

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 2-3 cups broccoli florets
  • 2-3 cups cauliflower florets
  • 2 green onions, sliced

sauce

  • 1/2 cup teriyaki sauce
  • 2 tablespoons honey
  • 1 teaspoon siracha

Instructions

  • Spray large rimmed baking sheet with cooking spray.

  • Cut chicken into bite size pieces. Cut broccoli and cauliflower into florets and dice green onions.

  • In a small bowl, stir together sauce ingredients. Place chicken and veggies on baking sheet. Drizzle with all of sauce. Toss to coat. Bake at 375 for about 30 (stirring halfway through) minutes or until chicken is no longer pink in the center and veggies to your desired doneness.

Notes

Note: Due to variance of serving sizes and ingredient substitutions, I don’t offer carb counts on my recipes. I encourage you to use an online carb counter, such as fitness pal, or your favorite app to calculate the count for yourself. Thank you! 

Click here to see more of my Low Carb Recipes

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Low Carb Sheet Pan Chicken Teriyaki


Yum



Simple Roasted Whole Chicken | 101 Cooking For Two by Gordon Ramsay


Classic roasted whole chicken at home that is juicy and crispy. Just follow these easy step by step photo instructions.
roasted whole chicken in pan


Editor’s Note: Originally Published October 22, 2011. Refreshed with expanded and clarified instructions and updated photos.

This is very close to that “ideal” recipe of just throw something in the oven and have it come out with great taste and moisture with crispy skin.

Based on a Cooks Illustrated recipe called Weeknight Roast Chicken. I took the technique and expanded the details and a few other changes.

My Rating
My rating system. Great 5 out of 5


A great roasted chicken your family will love.

Pro Tips: Recipe Notes for Simple Roasted Whole Chicken

The general idea is to preheat an oven with a skillet to 450, prep the chicken with some oil or butter, and season to taste. Put the chicken in the hot pan so the dark meat will cook faster, being in direct contact with the skillet.

Also, the pan will keep the liquid from evaporating completely for a pan sauce or in my case, gravy. Cook until breast temp of 120 and then turn off the over and let it continue to cook in the hot oven. It works well.

The Chicken

Cooks Illustrated called for a 3 1/2 to 4-pound chicken. Mine was 5 pounds, so a little bigger. Mine took 35 minutes to reach the “turn off the oven” point vs. their 20-25.  The bigger the chicken, the longer it will take.

I no longer recommend rinsing chicken. See Chicken: To Rinse or Not To Rinse? for detailed discussion. But drying the skin is critical for crispy skin.

Oil vs. Butter

The classic thought is always to use butter. Some feel it adds some taste.

The argument for vegetable oil is several studies show the skin to be a bit crispier, and many people don’t think the butter adds any taste.

The choice is yours.

The Gravy

I’m using the slurry method of homemade gravy in this recipe. You can easily adjust the volume to your needs. While 2 cups are enough if you just want some on the meat, you will want 4 cups if you are doing potatoes and gravy as a side dish.

See How To Make Gravy at Home for a more detailed discussion.

About Turning the Oven Off

Yes, it works fine. I have done this in three different ovens. But I do suspect that some ovens may lose heat faster and it may not work in those few ovens. Also, bigger chickens will be more likely not to work well.

If turning the oven off makes you too nervous, leave it at 200 as long as you are using a remote thermometer of some type to monitor for 165 in the breasts. Never cook by time alone.

Also, try not to open the oven door more than absolutely necessary. Again, a remote thermometer is very handy here.

Other Whole Chicken Options

Grilled Whole Chicken on a Gas Grill

BBQ Grilled Butterflied Whole Chicken

Crispy Spiced Up Oven Roasted Chicken

Alabama BBQ Chicken with White BBQ Sauce

Blue ribbon divider used for visual effect

spray pan with PAM

Spray a 12-inch oven-safe pan (cast iron preferred) with PAM. Place in the oven and preheat to 425 convection or 450 conventional.

whole chicken with tied legs

Pat dry a whole chicken, tie legs together with butcher twine and tuck wings under.

coat chicken with butter

Coat the surface with a tablespoon of butter or a bit of vegetable oil.

seasoning chicken

Season the chicken with salt and pepper to taste. I’m using some of my 7:2:1 All Purpose Seasoning .

place chicken in the pan

Transfer the chicken to your preheated pan. Let it roast until breast temp is 120, and thigh is 135. About 30 minutes, it depends on size and oven.

roasted whole chicken in pan

 

Turn OFF oven and let set in the hot oven until breast temp is 165 and thigh is 175+, about 30 minutes. Move chicken to a plate and pour any liquid in the chicken cavity into the pan.

mix flour with cold water

Combine flour with a cup of cold water. You need 2 tablespoons of flour for every cup of gravy you are making. You can use a bowl and whisk to combine the flour and water, or I like to use a Tupperware shaker.

add flour mixture

Move the pan to the stovetop and add the amount of chicken broth you want for gravy. Over medium-high heat, bring to a boil.

Slowly add most of the water/flour mixture while continuously stirring. In about 2-3 minutes, the mixture will thicken. Add more flour mixture is not thick enough and continue to stir. Continue this until the desired thickness. Add salt to taste.

roasted chicken with gravy on a white plate

Blue ribbon


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Simple Roasted Whole Chicken

Classic roasted whole chicken at home that is juicy and crispy. Just follow these easy step by step photo instructions.

Prep Time10 mins

Cook Time1 hr 5 mins

Total Time1 hr 15 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Keyword : Baked Chicken, Roasted Chicken, Roasted Whole Chicken, Whole Chicken

Servings/Adjust Amount: 6

6

Ingredients

  • 1 whole chickenabout 4-5 lb.
  • 1 tablespoon butterOr Oil
  • 1 teaspoon Salt and Pepperto taste

Optional Gravy – this is for 2 cups. Double if having potatoes and gravy

  • 1/4 cup AP flour
  • 2 cups chicken broth
  • to taste salt

Instructions

  • Spray a 12-inch oven-safe pan (cast iron preferred) with PAM. Place in the oven and preheat to 425 convection or 450 conventional.

  • Pat dry a whole chicken, tie legs together with butcher twine and tuck wings under.

  • Coat the surface with a tablespoon of butter or a bit of vegetable oil.

  • Season the chicken with salt and pepper to taste. I used my 7:2:1 All Purpose Seasoning .

  • Transfer the chicken to your preheated pan. Let it roast until breast temp is 120 and thigh is 135. About 30 minutes depending on size and oven.

  • Turn OFF the oven and let set in the hot oven until breast temp is 165 and thigh is 175+. About 30 minutes. Move the chicken to a plate and pour any liquid in the chicken cavity into the pan.

Optional Gravy Instructions

  • Combine flour with a cup of cold water. You need 2 tablespoons of flour for every cup of gravy you are making. You can use a bowl and whisk to combine the flour and water or I like to use a Tupperware shaker.

  • Move the pan to the stovetop and add the amount of chicken broth you want for gravy. Over medium-high heat, bring to a boil.

  • Slowly add most of the water/flour mixture while continuously stirring. In about 2-3 minutes, the mixture will thicken. Add more flour mixture is not thick enough and continue to stir. Continue this until the desired thickness. Add salt to taste.

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Recipe Notes

Pro Tips

  1. This should be fine for 4 to 5-pound chickens. The times will vary by size.
  2. Season to your taste.
  3. Crispy skin depends on drying the skin well with a paper towel before starting.
  4. Most people will use butter to coat the chicken, but the oil may give a crisper skin.
  5. The gravy is optional. 2 cups are enough for just the chicken, but you will want 4 cups if doing mashed potatoes with gravy.
  6. I have done this in three different ovens with good results, but I suspect there are some ovens that will lose heat faster and may not get to the 165 after turning the oven off.
  7. Try not to open the oven when the oven is off. Use a remote thermometer if you have one.
  8. If turning the oven off makes you too nervous, leave it at 200 as long as you are using a remote thermometer of some type to monitor for 165 in the breasts. Never cook by time.
  9. Gravy is not included in nutrition.

Nutrition Facts

Simple Roasted Whole Chicken

Amount Per Serving

Calories 290 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g35%

Cholesterol 100mg33%

Sodium 493mg21%

Potassium 240mg7%

Carbohydrates 1g0%

Sugar 1g1%

Protein 24g48%

Vitamin A 236IU5%

Vitamin C 2mg2%

Calcium 14mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

 

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Blue ribbon divider used for visual effect

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published October 22, 2011.

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