Grilled Spatchcock Chicken Mediterranean Style • Unicorns in the Kitchen

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Pour the hot coals on one side of the grill and place the grill grate on top. Clean and oil the grate. Cover the lid and adjust the air vents of the grill to preheat the charcoal grill to a grilling temperature of 375 to 400 degrees F. Place chicken on the cooler side of the grill. Brush with oil after 30 minutes.

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Rub the chicken with spice mixture, completely coating its skin. Heat the grill over medium-high heat, 350-400°F (see Note 2) Once the grill is hot, brush the grates with the olive oil. Grill the chicken, skin-side down, over direct heat, until crispy and lightly charred, about 5 minutes.

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In the bowl of a food processor, add the yogurt, cilantro, parsley, dill, chives, scallions, garlic, salt, olive oil, and lemon zest and juice, and pulse until smooth. (It'll make a scant 2 cups.) Transfer 1/2 cup of the sauce to a small bowl. Transfer the rest to another container, cover with a lid or plastic wrap, and reserve in the.

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In a large bowl, add the onion and tomato puree, and the rest of ingredients except the chicken. Mix well. Take ⅓ cup from this mixture and refrigerate until you are ready to cook the chicken. Add the chicken and rub for two minutes, cover the bowl and refrigerate for two hours. Preheat the oven to 200C/329F.

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Step 1. Prepare a grill for medium-high heat with both direct and indirect heat zones, preferably with hardwood or hardwood charcoal. Separate leaves from 5 rosemary sprigs, then coarsely chop.

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Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150˚F (almost cooked through), about 50 minutes. Move the chicken to the direct-heat side of the grill. After 2-3 minutes, flip the chicken over to crisp the skin side, another 3 or 4 minutes.

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Place chicken on indirect heat on the grill and cook for approximately 30-40 minutes or until the internal temperature reads 145 degrees F. Direct heat. Transfer chicken to direct heat side of the grill. Leave on direct heat for 5-7 minutes, or until the internal temperature reads 160 degrees F. Rest and serve.

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Instructions. Preheat your grill to 350°F/180°C. In a small bowl, combine all of the seasonings (cumin, smoked paprika, oregano, garlic powder, and salt). Spatchcock the chicken by cutting out the backbone using kitchen shears, and laying the chicken flat.

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Let the grill get to about 475°F/246°C and leave all the vents open. Clean the grill with a grill brush and brush the grill with a lightly oiled paper towel. (This will prevent the bird from sticking to the grill) Place the chicken on the grill, skin side up and away from the coals.

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Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours. Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board. Cut along both sides of the backbone of the chicken with kitchen shears.

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Spatchcock the chicken & brine in buttermilk according to Chicken Prep Steps 1-2, above, up to 3 days ahead of time. Store, covered in a large airtight container, in the refrigerator for up to 3 days. (15 minutes active prep) Prepare the Tuscan marinade according to Step 1 of Recipe Directions, above.

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Preparation. Step 1. Mix five-spice powder, salt, MSG, 1 Tbsp. white pepper, and 1 Tbsp. brown sugar in a small bowl. Step 2. Place chicken, breast side down, on a cutting board and, using kitchen.

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Remove the skins. Add the lemon zest, garlic, tarragon, thyme, kosher salt, black pepper and olive oil to the chicken. Cut one lemon and squeeze the juice into the bowl. Use your hand to rub it all over, scattering the herbs, lemon and garlic evenly. Cover with plastic wrap and refrigerate for 12-24 hours.

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Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.

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How to Grill a Spatchcocked Chicken. Firstly, heat your grill to medium-high heat. Once the grill is preheated, brush the grates with olive oil. Grill the chicken skin side down over direct heat, until golden brown, crispy, and lightly charred, about 5 minutes. Turn the heat down to low, and flip the chicken over.

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Make the Rub. Combine all of the dry rub ingredients with a whisk and set aside. Remove the Backbone. Lay the chicken on a flat surface, breast-side down. With a pair of kitchen scissors, begin cutting the bird at the neck: cut along both sides of the backbone toward the legs, cutting the rib bones during the process.