Barefoot Bloggers ~ Butterflied Chicken

This weeks pick comes from Stefany at Proceed with Caution. She chose "Butterflied Chicken". You can find this recipe below. If you have the Food Network on your cable, they will be replaying this episode on September 23 at 5pm.
I have never butterflied a chicken before, so I went to my local Wegmen's and had the butcher take care of it. This is one of the reasons I LOVE Wegmen's. Their service. I returned home and got to work. The marinade was fragrant and wonderful. Very simple to pull together. Anything that has lemon and garlic in it, I'm there. The rosemary was a wonderful addition. I had it in the fridge in about 15 minutes.



When the big man got home, he pulled the grill out of the rain and off we went to the happy land of grilled chicken. I kept it on the grill about 15-17 min a side. I'm a little nervous with poultry. It was still moist and yummy.


I completed the meal with a butter lettuce salad and a veggie pasta salad using my garden veggies. The end result was flavorful and light. I will definitely use the marinade again, although I may make it easier on myself and use it on chicken breasts or thighs. So give it a try. Ina never disappoints!
Bon Appetite!
Mary
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Butterflied Chicken
 Ina Garten

1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Good olive oil
Kosher salt
Freshly ground black pepper
2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
1/2 lemon, thinly sliced
Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.

Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.

Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

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