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!

Chicken Spiedini Salad

Nooo this not a salad made with the chopped up remnants of Speidi aka uber annoying couple Heidi and Spencer Pratt...though it's not a bad idea. It's an Italian dish meaning food   cooked on a stick; this recipe features chicken, baguette, bay leafs, and sausage.


 I am a mother of 3. And I love quick meals and one pot dishes during the week, nah scratch that; I NEED quick meals during the week. I have a full schedule and lots of people to make happy, and I rely on quick fixes! I plan on starting school again this fall, so these quick meals will be even more needed then. 

I've been bitten smitten with the Tyler Florence bug and yet cooked a meal from his book, "Stirring the Pot". Seriously, if you do not have this book- get it! It's full of diverse, delicious recipes that's separated by cooking methods; i.e. roasting, steam, sauté, etc. I adore him, and am so inspired by his cooking.  This recipe is full of wonderful flavors and any sausage can be substituted. 

Ingredients (adapted from Tyler Florence’s “Stirring the Pot” Chicken Spiedini Salad)

Spiedini

·        1 crusty baguette, sliced into rounds

·        2 medium boneless, skin-on chicken breast halves cut into 4 pieces each

·        4 links sweet Italian pork sausage, halved crosswise

·        12 fresh bay leaves (I only had dried)

·        ½ cup of extra-virgin olive oil

·        Kosher salt and freshly ground pepper

·        2 lemons, juice only

I removed the bones from skin-on bone-in chicken. Don't throw away bones as they can be used for stock! Throw the bones in a bag and and freeze them until you have enough bones.

 Salad

·        2 anchovy fillets

·        1 clove garlic, peeled

·        1 tablespoon lemon juice (I used about ¼ cup!)

·        2 egg yolks

·        2 tablespoons water

·        1 cup extra-virgin olive oil

·        2 tablespoons Parmigiano-Romano (I used Pecorino- Romano)

·        Kosher Salt

·        2 heads romaine lettuce, washed then torn

·        2 lemons, halved and grilled

·        Finely shredded Parmigiano-Romano (Pecorino-Romano used)

Directions

Using four metal skewers, thread the components, alternating bread, chicken, sausage, and bay leaves, until the skewers are full.

 Baste the kabobs with the ½ cup of olive oil; season with salt and pepper. Preheat grill to high. Place kabobs on the grill; turn the fill to medium. Cook for 8 to 10 minutes, or until golden brown, basting with lemon juice and turning to ensure color on all sides.

Meanwhile, prepare the salad. Combine the anchovies, garlic, lemon juice, and egg yolks in a blender. Blend to combine; add the water and blend again.

 With the blender running, slowly pour in 1 cup of olive oil through the hole in the top; blend until emulsified (thickened). Add the 2 tablespoons of cheese, blend until just combined. 

Season with salt and pepper to taste. Place the romaine in a large bowl. Add some dressing and gently toss to combine. When kabobs are done, remove from the grill. Serve kabobs with romaine and grilled lemons and sprinkle with shredded cheese.