Butterflied Sweet and Spicy Chicken!

Fellow food bloggers or people photograph food for whatever reason: have you ever gotten seriously hungry editing or going through your food flicks? I do and did this afternoon! I literally ate 15 minutes before editing, and whilst editing, I got a sudden craving for the very food I just prepared last night! Lucky for me I had just enough leftover and now I am very happy.

Hopefully when you look at my photos and read my blog you become hungry, too. More than just appetite-wise, but hungry to get in the kitchen and whip up your own amazing creation. It doesn't have to be some crazy feast, we all know or at least learn the hard way (me!), simple is better most of the time.

So yesterday, I whipped up some chicken and broccoli. Really simple and quite delicious. You can prep the chicken and sauce the night before and grill when you get home. This dinner is done within an hour, and
as my Aunt Ina Garten (ok imaginary aunt) says, "How easy is that?" Even better, you can stick the chicken in the oven!

So what makes this chicken special? It's butterflied.  A butterflied chicken is flattened and grills faster and more evenly. It's great when you're not in the mood to joint a chicken, too.

To butterfly a chicken you must remove the backbone using super sharp kitchen shears or a super sharp knife.

Ok, now remove any excess skin hanging around, and flatten the chicken out a bit. In the center you see a biggol bone. That there is the breast bone. 

With your boning knife, just lightly score around it. Bend the sides backwards to pop it free. You may need to cut it out, but be sure not to cut any flesh! Just around the bone!

Tuck the tips of the wing behind the breast if it already isn't. And there you have a pretty flattened birdy.

 Hey birdy!

Laying back ready for it's tan.

Now what to do with this bird? Grill it.

Honey Barbecue Chicken

Adapted from FineCooking September 2008 Issue

For the Rub

2T olive oil

2.5t kosher salt

1 t chili powder

1 t paprika

1 t brown sugar

1 t thyme

3/4 t freshly ground black pepper

1/4 t chipotle powder

1 t garlic powder

4-lb butterflied chicken (above technique), patted dry

Honey Glaze

1/2 cup honey

1 T soy sauce

1 T ketchup

2 t Dijon mustard

2 t Worcestershire sauce

1 t apple cider vinegar

Asian chili paste to taste (i used 1t!)

Directions

In a small bowl, mix all ingredients for rub (except chicken- just in case you're wondering!).

Now rub the season all over that bird including under the skin!

Using a spoon is the best way for me. But you can use a rubber spatula or your hands! Be careful not to tear the skin!

Cover and refrigerate for up to 24 hours or if you don't have the time, allow to sit at room temp for 30 minutes.

Prepare the honey glaze by combining all ingredients. Set aside, reserving 1/4 cup for for drizzling over cooked chicken.

Tinkerbell works her magic

Heat all burners on a gas grill on medium low or prepare a charcoal fire with a hot zone and a cooler zone with the lid down. Or heat your oven or 400F! Lightly oil grates. You should be able to  hold your hand a couple inches above the grill for 2 to 4 seconds. If it's too hot turn it down. It's too cool, wait a lil while. Set meat on grill and sear 5 to 10 minutes. Be sure to sear and not burn. Keep a close eye on  chicken in case of flare-ups.

Flip chicken and move to the cooler side of the fire (charcoal) or adjust burners on gas grills. For 3 burner gas grills, turn the middle burner off, and set the front and back burners to medium low.

Put grill's lid down and brush bird with honey glaze every 5 minutes, until instant read thermometer inserted in the thickes part of the thighs register 165F. Took be about 40 minutes. Depends on the grill, I guess.

Once done, allow to rest for five minutes and drizzle with reserved sauce.

This was so tender, juicy and full of flavor. This a must try at home!

I served this along with some caramelized broccoli with garlic. The children loved everything! Definitely a winner 'round here!