Chicken Under a Skillet
By
Lynette !
@breezermom
5
Summertime is grilling time! This is an economical recipe using the whole chicken, butterflied.
Ingredients
- 1
- whole chicken, 3-4 pounds
- 3 clove
- garlic, peeled and quartered
- 1 c
- fresh flat-leaf parsley leaves, loosely packed
- 1/4 c
- olive oil, extra virgin
- 1 Tbsp
- fresh rosemary leaves
- 1 Tbsp
- lemon zest
- 2 Tbsp
- fresh lemon juice
- 1 1/2 tsp
- kosher salt
- 1 1/2 tsp
- herbes de provence
- 1 tsp
- freshly ground pepper
How to Make Chicken Under a Skillet
- 1Remove nad discard giblets and neck from the chicken. Rinse the chicken and pat dry. Place chicken, breast side down, on a cutting board. Cut the chicken, using kitchen shears, along both sides of the backbone, separating the backbone from the chicken. Discard the backbone.
- 2Open the chicken as you would a book. Turn the chicken, breast side up, and press firmly against breastbone with the heel of your hand until the bone cracks. Tuck the wing tips under. Place chicken in a baking dish or pan.
- 3Pulse the garlic and the next 8 ingredients in a food processor until the mixture forms a thick paste. Reserve half of the paste. Rub the remaining half of the paste on both sides of the chicken. Cover the chicken with plastic wrap and chill 1 hour.
- 4Heat one side of the grill to 300° to 350° (medium) heat; leave other side unlit. Place the chicken, breast side down, over the lit side of the grill; top with a piece of aluminum foil. Place a cast-iron skillet on the foil-topped chicken to flatten. Grill, covered with grill lid, 10 to 15 minutes or until the chicken is browned.
- 5Remove the skillet and foil. Turn the chicken over, and transfer to the unlit side of the grill. Grill, covered with grill lid, 45 minutes or until a meat thermometer inserted into the thickest portion of the breast registers 165°. Remove chicken from the grill, and let stand 5 minutes. Brush with the remaining paste.
