Spatchcocked Chicken: How To Grill A Whole Chicken Without Losing Your Mind
Spatchcocked chickenalso known as butterflied chickenis a whole chicken that has been split by removing the backbone, and then flattened out. Splitting and flattening the bird is dual purposeyou significantly reduce the cooking time, and ensure even cooking. While spatchcocked birds are great for roasting, theyre the hands-down best for grilling. In fact, the dictionary definition of the word spatchcock is literally chicken or game bird split open and grilled.
How To Grill Kabobs
Once the skewers are prepped and assembled, its time to cook! Here are step-by-step directions on how to grill the juiciest kabobs:
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Brown the meat. Cut the pork into large chunks with the fat cap still in place. Trim only the stringy fat that may separate the chunks, but keep most of the fat as that is what adds flavor and makes the meat tender. and Season with kosher salt and freshly ground black pepper. Brown in a generous amount of oil that youll reserve for the braise. Do so in batches if necessary.
Bring to a boil, simmer, and skim. Add the Coca-Cola and water to the meat in the pot, then bring to a boil, and reduce to a simmer. Youll see some foamy scum rise to the surface . Use a spoon to skim it off and discard.
Add your aromatics. When theres nothing left to skim, add the onion, garlic, orange peel, bay leaves, oregano, and cumin. Add more water if needed to make sure the pork is just barely covered.
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The Best Spatchcock Chicken Recipe Ever In The Universe For Real
Grilling a whole chicken is the kind of showy, secretly easy recipes we live to createits unbelievably simple to pull off, but it still makes for a dramatic dinner-party supper. Butterflied and hot from the grill, laid out on a platter with grilled lemons and a bowl of herb sauce, grilled spatchcocked chicken is a meal imbued with the spirit of sharing and generosity around which every gathering should be built. Theres something so wonderfully classic and inviting about serving a whole chickenits homey and special all at once, and this recipe is easy enough that youll be able to relax with the friends you serve it to, which is what this whole dinner-party thing is all about, right?
How To Keep Ingredients From Falling Off
To prevent meat and veggies from falling off the skewers while cooking, cut them slightly larger than the spaces between the grill grates, about ½ to 1-inch thick. Make sure to thread each piece right through the center.
To avoid the tragedy of an entire kabob falling into the coals, place it across the grill grates.
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Grilled Chipotle Chicken Breast
Smoky, spicy and delicious, this Mexican Grilled Chipotle Chicken is bathed in the most flavorful marinade. Grill the chipotle chicken ahead and reheat on busy weeknights, or store it in the flavorful chipotle marinade, then fire up the grill after work. Feel free to use chicken breasts, or chicken thighs. Use in healthy bowls, salads, tacos, or pasta. So EASY and oh so tasty!
What Should I Do If My Dog Eats Grease From My Grill
Nothing says Summer like a Barbecue Cookout! I found a recipe on AverageJoeCooking to make some Baby Back Ribs using my new Pellet Smoker. I just finished cooking the Hamburgers on the Grill and the Watermelon is cut and ready to go. I join everyone in the yard to play Corn Hole for about 15 minutes. I come back to start plating our feast and notice my dog eating the Grease from the Grill Grease Trap.
What should I do if my dog eats grease from my grill? If your Dog eats Any Kind of Grease or Fat, your Dog will most likely be okay, but if you notice your Dog Vomiting or having Diarrhea for longer than 24 hours, consult your Vet because eating a lot of Fat can lead your Dog to develop Pancreatitis.
What Is A Grill Grease Trap? Most grills have a grease trap under the grill to catch the grease from getting all over the ground. Some have built in grease traps that allow an Aluminum Drip Pan to catch the grease. If your grill does not have a built in grease trap, you are most likely using an aluminum can to dump excess grease.
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How To Grill Asparagus
Keep it simple. Cooking asparagus on the grill couldnt be easier! Simply drizzle the asparagus with olive oil and toss the spears with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.
You can do this step right before putting the asparagus on the grill, or any time before cooking. Asparagus is sturdy so it wont wilt or soften with the addition of the oil or kosher salt.
No need for grilled asparagus on foil. Preheat the grill to medium heat and brush the grill grates clean. Place the asparagus across the grill grates perpendicular to the bars so they dont fall throughforget the foil! Grill with the lid closed until the spears are tender and crisp.
Use tongs to roll the spears for even grill marks. Tongs make it easier to maneuver the spears than a flipper or fork.
Is Indoor Grilling Healthier
Most contact grills are designed with a slant so liquids drip from the food, off the grill, and into a tray. But I’ve found that it’s mostly watery juices from the meat or vegetables I’m grilling that end up dripping off. If you start with lean meat, there will be precious little fat collecting in the tray.
And I’ve got to say if you’re grilling meat with some visible fat in an outdoor grill, the same amount of “fat” is probably going to drip off there, too. There just isn’t a tray to show you how much liquid melted off.
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How To Make Bulgogi Beef
Korean beef bulgogi is not hard to make, butlike any recipe thats all about the marinadeyouve got to plan ahead. In a perfect world, youd want to marinate the steakrib-eye or sirloin steak are the best cuts to use for this bulgogi recipea day before grilling. However, in a pinch, two hours will do. Heres how to make bulgogi beef!
Our Favorite Vietnamese Sandwich All Dressed Up For Bbq Season
Are you as obsessed with Vietnamese banh mi sandwiches as we are? We are so in love with the unique combination of savory, salty, tangy flavors and chewy, crunchy textures that a single bite of banh mi delivers. That airy, chewy baguette to the crisp crunch of pickled daikon and carrots, to a sharp kick of chili heat, to the porky filling, we gobble these French-accented Vietnamese beauties up every chance we get. Despite our love for them, theyre not a sandwich we make at home very oftentheyve usually been relegated to the world of takeout for us. Until Bon Appetit shared a recipe for banh mi-spiced pork meatballs that got us thinking outside the takeout box! Thus, this juicy, sriracha mayo-slathered banh mi burger was born. Its easy to whip up at home and it hits the spot whenever our banh mi cravings strike.
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Indoor Grilling: Tips And Recipes
With an indoor grill, you can whip up healthy grilled food no matter what the weather.
After a summer enjoying your favorite grilled foods, it’s hard to give them up, isn’t it? You can get a nice grilled flavor without the outdoors fuss with my favorite fall appliance — the indoor grill.
Unless you’ve been living under a rock, you’ve no doubt heard of at least one particular brand of indoor grill — the George Foreman grills. These two-sided electric grills have detachable, nonstick plates with raised edges that make the traditional grill marks. This type of grill has been around for about 10 years, each year bringing new models and new improvements.
If you’re looking to buy an indoor grill, there are basically two things you need to know: whether it makes a difference to you if the temperature is adjustable , and how much grilling space you need. Some grills have enough space to cook for four, others with enough to prepare just two servings.
There are two styles of electric grills to choose from: The open grill, on which the food is cooked from the bottom and needs to be flipped, and the contact grill, where the lid cooks the topside of the food. Here are some details about both:
The contact grill is particularly good at cooking:
- fish fillets
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Best Internal Temperatures For Grilling Meat
As you start making your way through these fun grill recipes, remember: Cooking meat always requires you to be adamant about temperatures. Your meat should be cooked within certain temperature ranges for safety reasons, but grill temperatures can also vary for the sake of flavor and how you prefer your meat to be cooked.
Heres a simple outline of grill temperatures for various types of meat. Note that these are internal temperatures of the meat and should be read with a meat thermometer.
How To Grill A Spatchcocked Chicken
Your chicken has been prepped, rubbed with a paprika-garlic spice mix, and the grill is hotnow what?! Your work is nearly overits time to let your grill do the rest. Our grilled spatchcock chicken recipe works perfectly on either a gas grill or a charcoal grill. Here are a few things to know:
- If youre 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. Then crank that heat to low.
If youll be grilling a whole chicken over charcoal: begin cooking the dry-rubbed, spatchcocked whole chicken over direct heat to give the skin a lovely char. After a few minutes, flip and move the chicken so that it finishes cooking over indirect heat.
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How To Make Your Grill Nonstick
If you forgot to pick up some nonstick spray at the store, don’t worry. If you want to prevent food from sticking to the grates of your grill, all you need is a potato and a fork. Here’s how it’s done:
- Heat the grill to your desired temperature.
- Slice a potato in half.
- Skewer the end of the potato with a two-prong meat fork , leaving the inside of the potato exposed.
- Raise the lid on the grill and rub the exposed center of the potato on the grate. Make sure to cover the entire cooking surface.
This process releases the starches in the potato, creating a barrier between the grates and the food.
If you don’t have a potato on hand, it will also work with half an onion or lemon. But keep in mind that this will have a more obvious effect on the taste of the food.
How Long To Grill Chicken Breasts
According to the USDA, all poultry should be cooked to an internal temperature of 165 degrees F. Using an instant-read meat thermometer is really the only accurate way to gauge your chicken’s doneness. But in the case that you don’t have a thermometer, cut into the chicken and ensure that the juices run clear. Here are the estimated grilling times for chicken breasts, based on an internal temp of 165 degrees F.
- Boneless chicken breasts: 7 to 8 minutes per side
- Bone-in chicken breasts: 15 minutes per side
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Fourth Position And Testing For Doneness
As you prepare to turn the steak for the last time, it’s time to start checking for doneness. The steak should show no red around the side and the top side should have a rich brown color. As you pick the steak up to rotate it 45 degrees , feel the density of the steak. A medium-rare steak should be firm but still have a good amount of give. Close the lid of the barbecue and continue grilling.
After this last position, turn down the heat on your grill and, if needed, test the temperature of the steak. The internal temperatures for different levels of doneness are:
- Rare: 120 to 130 F
- Medium Rare: 130 to 135 F
- Medium: 140 to 150 F
- Medium Well: 155 to 165 F
- Well: 170 F or higher
If your steak needs more cook time, leave it where it is and continue grilling on medium heat until done.
Greek Grilled Veggie Skewers
This grilled veggie skewers are a tasty dinner idea featuring colorful veggies and halloumi, a Greek cheese that you can grill along with vegetables. The halloumi adds a super savory, filling element to these skewers thats irresistible! Serving the skewers over pesto-scented quinoa also makes it a filling dinner, and the bright green bed of grains looks beautiful for serving.
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How To Make Grilled Cheese In A Toaster
Warning: Check that the cheese doesnt hang over the sides of the bread slices since it could drip inside your toaster and create a fire hazard.
Which Cut Of Steak Is Best For Grilling
When I first started working on this recipe, my top contenders for the steak were the ribeye , the rib steak , the porterhouse, and the T-bone.
Any of those cuts will taste great grilled due to the significant marbling of fat, which leaves the meat tender, and flavorful. Let’s take a closer look at each:
- Ribeyes vs. Rib steaks: A ribeye has the bone taken out a rib steak, also known as a bone-in ribeye, is a ribeye with the bone in. Due to its extensive marbling, this cut cooks beautifully on the grill, bone in or out. Trim the thick fat from the outside edgeleaving it on will cause flame flare-ups that can give your steak an unpleasant burnt flavor. Don’t worry, trimming it off won’t result in lost flavor!
- T-Bones vs. Porterhouses: People often confuse these two cuts, which is understandable because both cuts come from the loin and both have a T-shaped bone with meat on both sides. But porterhouses are larger and actually have more of the tenderloin than the T-bone. The U.S. Department of Agriculture’s Institutional Meat Purchase Specifications say the tenderloin of a porterhouse must be at least 1 1/4 inches thick at its widest, while that of a T-bone must be at least 1/2-inch.
Ultimately, I chose to use ribeye steak for its flavor, size, and the lack of bone — I wanted to slice and serve this steak family-style, and the fact that it doesn’t have a bone makes that easier.
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