![]() ![]() If you’re grilling your spatchcocked chicken on a gas grill: start with medium-high heat for the first few minutes of cooking, just until the skin is a nice crispy, golden-brown. This method may take longer than 45 minutes, so be sure to use a thermometer for doneness. If using a charcoal grill, move chicken away from direct heat while cooking to be sure you don’t dry it out. You’ll need good-quality kitchen shears, a large cutting board, and an instant-read thermometer. This technique is much easier to accomplish with the right tools on hand. Tips For Making Spatchcocked Grilled Chicken Remember: the goal is to make the chicken as evenly-splayed out as possible for quick, even cooking on the grill This should flatten the chicken completely. Using the palms of your hands, press along the breastbone you might hear a crack. If you are having difficulty, rotate the bird so the tail faces you and cut from the other side.įlip the chicken breast-side up. Be sure to cut as close to the spine as possible. Hold the neck and cut along one side of the spine, separating it from the ribs. Place on a large cutting board, breast side down with the neck facing toward you. This will make the chicken easier to handle, and will cut down on the chances of spreading raw chicken fluids around the kitchen. In fact, the dictionary definition of the word “spatchcock” is literally “chicken or game bird split open and grilled.” While spatchcocked birds are great for roasting, they’re the hands-down best for grilling. This significantly reduces the cooking time, and ensures even cooking. Boneless thighs will take 5-7 minutes per side.Spatchcocked chicken-also known as butterflied chicken-is a whole chicken that has been split by removing the backbone, and then flattened out. For bone-in thighs, this could mean cooking them for 10-15 minutes per side, depending on the heat of the grill. This will allow the juices to redistribute back into the meat and result in the juiciest most succulent chicken thighs.Ĭhicken is safe to consume when the internal temperature reaches 65☌/165☏ on a meat thermometer. Allow to rest: Remove the thighs from the grill and allow to rest for at least 5 minutes before serving.For the last 5-10 minutes of cooking I turn the heat up and allow the thighs to char a little, making sure the skin is nice and crisp. I baste the thighs continuously with the remaining marinade but make sure to cook the marinade off before serving. I close mine during cooking, the temperature quickly shoots up to 200☌/390☏ and this will aid in cooking the thighs all the way through, faster. Cooking chicken on a grill or braai with a lid is a great idea. Cook the thighs for 10-12 minutes per side. I would suggest starting cooler than you think because as the fat renders and drips onto the coals/burners, flare-ups can occur which will brown the thighs quicker than they can cook internally. It’s a good idea to have a cool spot on your grill where you can move the thighs if they brown too quickly. Grill the thighs: Preheat your grill for 15 minutes, medium to medium-low heat.Allow to marinade for at least 30 minutes but up to 24 hours covered in the fridge. Make the marinade: Whisk together olive oil, lemon juice, garlic, herbs of your choice, paprika, salt and pepper then pour over chicken thighs.Dried herbs are just as good as fresh here. I used fresh but you can use garlic powder too. I prefer using bone-in chicken thighs but you can use boneless chicken thighs too. 4 What to serve with grilled chicken thighs. ![]()
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