Alton Brown Broiled Chicken Recipe

Broiled, Butterflied Chicken Recipe Alton Brown

WebDec 17, 2014 · Directions. Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and …

Rating: 4.4/5(79)
1. Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil to form a paste.
2. Check out your refrigerator for onions, carrots and celery that are a little past their prime. Cut vegetables into pieces and place in a deep roasting pan.
3. Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well.
4. Arrange bird in roasting pan, breast up, atop vegetables.

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Ring of Fire Grilled Chicken with CocoaChili Rub …

WebPut the chicken pieces in a 1-gallon zip-top bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to …

1. Put the chicken pieces in a 1-gallon zip-top bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leakproof container and refrigerate for 1 1/2 hours.
2. Meanwhile, combine the curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in another 1-gallon zip-top bag.
3. Thoroughly drain the chicken, and pat very dry with paper towels. Do not rinse.
4. Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a wire rack set inside a half sheet pan. Rest for 30 minutes.

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