Cooking & Grilling with Gas
I thought it would be a great idea to house the recipes I post over in social land, on our Alpha Propane web page, so that you can always find them without having to scroll through a million posts.
First up on the grill we have a wonderful brined chicken. You will need to start this one a day ahead but it’s definitely worth it!
Butterflied chicken with chargrilled lemon
- 4# whole chicken
- 3 lemons, halved
- Extra virgin olive oil, to brush
- Flat-leaf parsley and oregano leaves, to serve
- 3/4 cup each sea salt flakes and sugar
- 1 tsp each coriander seeds, cumin seeds and black peppercorns, toasted
- 1 each onion and carrot, chopped
- 6 garlic cloves, bruised
- 2 bay leaves
- 1 small bunch thyme
HERB AND TAHINI SAUCE
- 1 bunch each flat-leaf parsley, cilantro and mint, leaves picked
- 2oz baby spinach leaves
- 2 Tbsp tahini
- 1/2c extra virgin olive oil
- To butterfly the chicken, place chicken breast-side down on a chopping board. Use kitchen scissors to cut down either side of the backbone to remove. Discard (or freeze to use in stock). Turn the chicken breast-side up, then use your hand to push the bird flat, breaking the breast bone or slice through. Click here for a video about how to Butterfly a chicken
- For the brine, place 4 cups water in a large saucepan over high heat. Bring to a boil, then add salt and sugar, stirring until dissolved. Remove from heat. Add 8 cups ice water and allow brine to cool.
- Add remaining ingredients and chicken. Cover and refrigerate in the brine overnight. The next day, remove chicken from brine, discarding brine, and pat dry with paper towel.
- Transfer the chicken to a plate and return to the fridge uncovered for at least 1 hour or until ready to cook (the dry air in the fridge removes moisture from the skin, making it extra golden and crisp when cooked).
- Remove from the fridge 1 hour before cooking to allow chicken to come to room temperature.
- Preheat your barbecue (must have a lid) to medium-high heat (alternatively you can place a chargrill pan over medium-high heat and preheat your oven to 425°F.
- Brush chicken and lemons with oil. Cook chicken, skin-side down, for 2 minutes, then add lemons, cut-side down, and cook for 2-3 additional minutes until chicken is golden and slightly charred.
- Reduce heat to medium-low. Turn chicken and lemons. Close the barbecue lid and cook for 35-40 minutes until juices of chicken run clear when thickest part of thigh is pierced and lemons are soft. (Alternatively, transfer chicken and lemons to a roasting pan and cook for 35-40 minutes until cooked through.)
- Remove from oven and rest, loosely covered with foil, for 10 minutes.
- Meanwhile, for tahini sauce, bring a large pan of water to a boil over medium-high heat. Blanch the herbs and spinach for 20 seconds or until tender, then ice bath (dunk in iced water) and drain, squeezing out excess liquid.
- Place in a small food processor or blender with remaining ingredients and 2 Tbsp water. Season with a pinch of salt and pepper if desired and blend to combine.
- Cut cooked chicken into pieces and place on a platter or tray with lemon and tahini sauce. Sprinkle with parsley and oregano to serve.
Original recipe found at delicious.com/au