GRILLED SPATCHCOCKED GREEK CHICKEN RECIPE | FOOD NETWORK ...
We're big fans of spatchcocking - that's when the backbone of a chicken is removed and flattened out. The beauty of this extra step is that all parts of the chicken finish cooking at around the same time, so no more dry breast meat!
Provided by Food Network Kitchen
Categories main-dish
Total Time 3 hours 20 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
- Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour.
- Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes.
- Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving.
- Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the side.
CRAB & GLASS NOODLE STIR FRY | JUST A PINCH RECIPES
glass noodles are also called cellophane noodle, mung bean vermicelli. This is good with hoisen sauce drizzled on top. Fresh crab meat is the best. Can use the canned crab meat but I like to get some snow crab legs and use the meat from them.
Provided by barbara lentz @blentz8
Categories Seafood
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 13
Steps:
- Soak the noodles in hot water for 20 minutes. Drain and cut with kitchen scissors into smaller pieces.,
- Add oil to pan. Stir fry the shallots, garlic and lemongrass for 3 minutes. Stir in the red bell pepper and stir fry another 1 minutes.
- Add oil to pan. Stir fry the shallots, garlic and lemongrass for 3 minutes. Stir in the red bell pepper and stir fry another 1 minutes.
- Add the noodles and stir fry 2 more minutes. Stir in the crab meat, fish sauce, lime juice and sugar. Cook 2 more minutes.
- Add the noodles and stir fry 2 more minutes. Stir in the crab meat, fish sauce, lime juice and sugar. Cook 2 more minutes.
- Place in bowls and top with bean sprouts, green onions and microgreens
- Place in bowls and top with bean sprouts, green onions and microgreens
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