Chicken Under a Skillet
By
Lynette !
@breezermom
5
Summertime is grilling time! This is an economical recipe using the whole chicken, butterflied.
Ingredients
-
1whole chicken, 3-4 pounds
-
3 clovegarlic, peeled and quartered
-
1 cfresh flat-leaf parsley leaves, loosely packed
-
1/4 colive oil, extra virgin
-
1 Tbspfresh rosemary leaves
-
1 Tbsplemon zest
-
2 Tbspfresh lemon juice
-
1 1/2 tspkosher salt
-
1 1/2 tspherbes de provence
-
1 tspfreshly ground pepper
How to Make Chicken Under a Skillet
- Remove 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.
- Open 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.
- Pulse 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.
- Heat 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.
- Remove 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.
