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Instructions. Pat chicken dry with paper towels. Loosen the skin and spoon bbq sauce under the skin, spreading it across the breast and thighs. Truss the chicken and season the skin with salt and pepper. Prepare a grill fire to 300° using hickory or pecan for smoke flavor. Place chickens on the grill over indirect fire.
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Preheat the oven to 200C/400F. Place the marinated chicken in a baking tray. Bake marinated chicken in the oven for 90 minutes or until the internal temperature reaches at least 165F. Bring out the chicken and let it rest for 10-15 minutes.
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1 For the marinade: Combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, dijon mustard, thyme, salt, and black pepper in a pint-sized mason jar. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use. Step. 2 For the grilled chicken: Place the chicken in a zip-up gallon bag.
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Baking Instructions: Place marinated chicken on a shallow baking pan in a 400 degree oven for 22-25 minutes. Chicken needs to reach an internal temperature of 165 degrees. Stove top: Grease a skillet and heat to medium-high heat. Cook for 10 minutes on each side. Use a meat thermometer to check for doneness.
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In a small bowl, combine olive oil, lemon juice, lemon zest, black pepper, cumin, garlic, mint leaves, and wood sorrel. Stir until well mixed; set aside. Rub salt all over spatchcocked chicken. Place chicken and marinade in gallon Ziploc bag, seal bag, then gently shake to spread marinade all over chicken.
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On the Stove. Add 2 tablespoons of olive oil or another cooking fat to a skillet on the stove. Heat the oil over medium high heat. (You'll know it's ready when the chicken sizzles as you place it in the pan.) Add each chicken breast to the skillet in a single layer. Cook for about 5 minutes. Flip your chicken.
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Brush the chicken all over with the marinade, including the insides of the chicken cavity. Cover the bowl with plastic wrap, and let the chicken marinate in the refrigerator for 8-12 hours. Flip the chicken over in the marinade occasionally if there's time. Preheat the oven to 425°F (218°C).
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Instructions. Whisk together the olive oil, balsamic vinegar, garlic, Italian seasoning, salt and pepper. Tenderize the chicken breasts using a meat tenderizer. Then place them in a Ziploc marinade bag, and pour the marinade mixture over top. Close the bag tightly and squish it around to coat the chicken.
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Photo: Aimee Levitt. Plop the chicken on the cooler side of the grill, skin side down, the ends of the drumsticks facing the heat. Put the lid over the grill and let the the chicken cook for 5 or 6 minutes, depending on how hot your fire is; you want a nice char, but you don't want to burn the hell out of it.
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2) Marinade the chicken. Mix together the olive oil, lemon juice, spices, herbs, and loads of fresh garlic in a small bowl. Whisk to combine well. Apply the marinade particularly underneath the chicken skins and all over. Set the chicken in the fridge for 2 to 4 hours to allow the marinade a chance to impart flavor.
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Bring it out of the fridge 30 minutes before you bake so that it comes to room temperature. Roast in a preheated oven at 200C/400F until golden brown and the skin crispy, basting 1-2 times for moist and tender chicken. Rest the chicken for a few minutes (15-20 minutes) for the juice to redistribute before carving it.
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Store your chicken inside the fridge for 5-6 hours. Remember to turn any chicken that isn't fully covered in marinade. Once you have removed the chicken from the marinade, place it inside a lined roasting tray and roast for the appropriate amount of time. Or, you can use another type of cooking method you like.
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How to Grill a Spatchcocked Chicken. Firstly, heat your grill to medium-high heat. Once the grill is preheated, brush the grates with olive oil. Grill the chicken skin side down over direct heat, until golden brown, crispy, and lightly charred, about 5 minutes. Turn the heat down to low, and flip the chicken over.
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Optional: Brine the chicken: Pour buttermilk & salt in a large bowl, airtight container, or resealable bag. Whisk or mix to combine. Add smashed garlic & spatchcocked chicken to buttermilk mixture, submerging the chicken as much as possible. Cover or seal, then transfer to the refrigerator to brine for up to 24 hours.
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Baking: Preheat oven to 400°F. Place marinated chicken on a shallow baking sheet or baking pan and cook for 18 to 22 minutes (or 450F for 15 to 18 minutes if you're in a hurry) or until chicken reaches an internal temperature of 165°F. Let chicken rest for at least 5 minutes before serving.
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Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each. Mix marinade in a ziplock bag (or container in which chicken fits snugly). Add chicken. Marinate 3 hours to overnight, though even 30 minutes is effective.
