ROASTED HALF CHICKEN RECIPE | PARKWAY GRILL
Provided by West Coast Prime Meats
Total Time 30 minutes
Prep Time 180 minutes
Yield Serves Two
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the chickens from the refrigerator, take them out of the marinade and allow them to sit at room temperature for about 15 minutes.
- Heat the oil over medium-high flame in an ovenproof skillet large enough to hold both chickens.
- Place the chickens skin-side-down in the pan and sauté for about three minutes.
- When the skin has a nice golden color, transfer the pan to the preheated oven and roast for about 12 minutes more, or until an instant-read thermometer reaches 145 degrees Fahrenheit.
- Divide the mashed potatoes between two warm plates. Split the figs and arrange them, along with the roasted garlic bulbs, next to the potatoes. Lay the chicken on top of the potato, spoon the sauce over the dish and serve immediately.
RECIPE: GRILLED HALF CHICKEN - MOODY'S BUTCHER SHOP
Provided by Moody's Foodie
Number Of Ingredients 3
Steps:
- Pre-heat grill with one side hot and the other medium.
- Season the chicken or remove from marinade.
- Oil the grate and place the chicken half or halves, skin side down, on the hotter section of the grill and cook until the skin starts to brown, 2 to 4 minutes. Watch for flare-ups. Move to cooler side of grill and continue to grill until the skin is thoroughly browned, 5 to 7 minutes more. If flare-ups occur on either side, use tongs to move chicken away.
- Turn the pieces over and move them back to the hotter side of the grill. Brown the second side for 3 to 5 minutes and then move to the cooler side of the grill to finish cooking. Total cooking time will be 16 to 24 minutes. The chicken is perfectly done at 165° or when the juices run clear when pierced.
- If you are basting the chicken with oil or wine based marinade, you can do that throughout the cooking process. If it’s as sugar based marinade, begin brushing during the last 5 minutes of grilling.
- Option for the chicken-hearted:
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