Grilled Butterflied Chicken With Spanish Olives Recipes

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GRILLED BUTTERFLIED CHICKEN WITH SPANISH OLIVES



Grilled Butterflied Chicken With Spanish Olives image

Marinated chicken with Spanish Olive Tapenade that turns out juicy with a smoky garlic and fresh olive and caper flavor tweak. Leftovers (if any) stay moist if held over in refrigerator for several days.

Provided by Pastryismybiz

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

6 tablespoons salt
6 tablespoons sugar
1/2 teaspoon pepper, cracked
1 (3 -3 1/2 lb) whole chickens
10 pitted Spanish olives
3 tablespoons olive oil
1 garlic clove
1 teaspoon capers

Steps:

  • Marinade:.
  • Dissolve salt and sugar with pepper in 1 quart cold water and add with butterflied chicken in a gallon size zipper lock bag and refrigerate for at least 2 hours up to four hours. Remove chicken from bag,rinse thoroughly, pat dry with paper towels.
  • Tapenade:.
  • Pulse olives, olive oil, garlic and capers in food processor until mixture becomes a slightly chunky paste (do not overprocess). Loosen chicken skin and push tapenade under skin of breasts, thighs and legs and season with pepper to taste. At this stage you may also sprinkle with a good BBQ seasoning to taste.
  • Place chicken bone side down on grill over a medium heat. For a more smoky taste add a few wood chips.
  • Top chicken at this stage with a flat pan weighted with several bricks and grill until chicken is a deep brown, about 12 minutes.
  • Remove weighted sheet pan and bricks and flip chicken over with large metal spatula and grill until instant read thermometer reads 160 degrees at the deepest part of the thigh,and juice runs clear, about 12 to 15 minutes longer.
  • Upon removing chicken to platter, brush both sides with a mixture of honey and fresh lime juice. Cover with foil and let rest for 15 minutes before carving.
  • NOTE: If you have never butterflied a chicken let your butcher do it for you. Whether a prepackaged whole chicken or one from the butchers case, they will do it for you at no charge. This recipe excels with a butterflied chicken, cut up chicken, well it's just not the same.

Nutrition Facts : Calories 639.3, Fat 45, SaturatedFat 11.4, Cholesterol 160.4, Sodium 10635.6, Carbohydrate 19.4, Fiber 0.1, Sugar 18.9, Protein 37.8

BUTTERFLIED CHICKEN WITH HERBS AND CRACKED OLIVES



Butterflied Chicken with Herbs and Cracked Olives image

Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.

Provided by Alison Carroll

Categories     Bon Appétit     Chicken     Poultry     Dinner     Olive     Herb     Summer     Grill     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 10

2 (3 1/2-4)-pound chickens, backbones removed
Kosher salt, freshly ground pepper
6 garlic cloves, finely grated
1/4 cup Aleppo-style pepper
1/4 cup finely chopped rosemary
1/2 cup olive oil, divided
1 cup Castelvetrano or other green olives, pitted, torn
1/4 cup fresh lemon juice
1/4 cup chopped oregano
1/2 cup chopped parsley, plus leaves for serving

Steps:

  • The night before you plan to grill the chickens, place them on a work surface, breast side up, and open them up against the surface as much as possible. Using your palms, press firmly on breastbone to flatten breast. You may hear a crack. This means you're doing it right. Set chickens, breast side up, on a large rimmed baking sheet. Season generously on both sides with salt and black pepper. Chill, uncovered, at least 8 hours and up to 2 days.
  • Remove chickens from refrigerator and set out on your counter. Combine garlic, Aleppo-style pepper, rosemary, and 1/4 cup oil in a small bowl. Rub chickens all over with mixture and let sit until room temperature, 1-2 hours.Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Set chickens, skin side down, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they color evenly, until skins are lightly browned, 15-20 minutes.Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 20-25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving.Mix olives, lemon juice, oregano, chopped parsley, remaining 1/4 cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves.

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