-The "Come hither" look.-
One should always have a good grilled chicken recipe on hand. I feel these things are mandatory for when you want a full chicken but don't want the tedium of turning on an oven in triple-digit weather and yet need more cooked bones for soup stock.
When you grill a chicken it should be butterflied, which is something I always ask the butcher at the market to do because it's free and simply put they can do it quicker and cleaner than I can. My butchering skills simply put - emphasize the "butcher" part of that word. Want ground chicken? Done. Want it butterflied? Well, ground chicken coming up anyways.
The dressing for this is easy enough. Ground chipotle, ground cumin, fresh thyme, amchoor powder if you have it (but let's be frank, you probably don't and should seriously get some because its sour flavor is epic in meat rubs), salt and pepper. Make more than you'll think you'll need and use it all.
Turn on your grill with the grates greased with plenty of oil. Cook the chicken skin-side down first for 15 minutes with the lid up, then flip it and cook it for 15 more with the lid down. Remove it from the grill and let the bastard rest a bit to reabsorb the juices.
That's my method. Imprecise, but reliable. You could serve it with a side salad, but fuck that noise. Make some guacamole and break out the chips. Drink a beer or some sangria made with the cheapest wine you can find. Done and done.
Garrett out.
-And then it was gone. Took, like, four minutes.-
This is like the non-vegan version of Thug Kitchen. Love it. :)
ReplyDeleteWhat size chicken did you use?
ReplyDeleteTo be honest I just grabbed a chicken. It was very average size?
DeleteI love the simplicity with which you write.
ReplyDeleteI don't have a grill, I would have to go old fashioned with an oven regardless of the temperature
Grilled chicken is a staple for me, and I always seek ways to enhance that craving. This looks great. Will try it tonight.
ReplyDeleteFor your spice rub, do you use equal parts of all spices? I found this post and took your advice and bought some Amchoor powder and am looking forward to trying! Thanks.
ReplyDeletePretty much. I taste it dry before I rub it on just to get a sense of the balance first and adjust accordingly.
DeleteWhen you grill a chicken it should be butterflied, which is something I always ask the butcher at the market to do because it's free and simply put they can do it quicker and cleaner than I can. My butchering skills simply put - emphasize the "butcher" part of that word. Want ground chicken? Done. Want it butterflied? Well, ground chicken coming up anyways.
ReplyDelete