Grill JUICY Pollo Asado Al Carbon w/ These 2 Tips | Mexican Grilled Chicken Recipe
Today we’re grilling POLLO ASADO!
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Pollo asado is one of my all time favorite foods to eat. As a matter of fact I don’t know ANYONE who doesn’t love a perfectly cooked pollo asado. And in this video we’re gonna show you how most restaurants cook it and my favorite way to cook it in the backyard. We’re gonna spatchcock two birds – one with and one without the backbone and we’re also going to split one bird in half, which is the traditional Texas style pollo asado.
Now here’s a pro tip – the secret to perfect cooking is fire control, especially in open fire cooking. And the second pro tip – always use a meat thermometer for perfect, juicy chicken. Don’t listen to the keyboard haters that say they don’t need a meat thermometer for perfect cooking, the reason they’re typing is because they’re still chewing their overcooked dried out chicken! As long as you have a good recipe, good cooking technique and fire, your family and friends will love your barbecue. Now let’s get fired up and grill some pollo asado.
The Food Lab: Roast Chicken | Serious Eats
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A few years back, we raised some money and spent some time asking ourselves, What would a Food Lab television show look like? Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking.
We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes.
Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free.
In this episode, Kenji and Katie talk about roasting chickens, specifically spatchcocked chicken. Spatchcocked chicken has been split down its back (the easiest way is to cut out its backbone with a pair of sturdy kitchen shears). This process helps the chicken cook more evenly, increases the amount of crispy skin, and leads to record-fast cook times. Bonus: if learn how to do this to a chicken, you’ve got the skills to roast the fastest, crispest, juiciest spatchcock Thanksgiving turkey, too.
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The Most Flavorful Thai Grilled Chicken at Home | GAI YANG Recipe
Northern Thai grilled chicken (Gai Yang) marinated in lemongrass, garlic, peppercorns, and fish & soy sauces makes this the most flavorful grilled chicken I've ever tasted. Layer on more flavor with a side of spicy, sweet, & tangy tamarind sauce (Nam Jim Jaew)!
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THAI GRILLED CHICKEN - 4 Servings
==========
3-4 lb whole chicken (spatchcocked through the breasts)
1/2 TBSP Fish Sauce
2 TBSP Light Soy Sauce
1 TBSP Palm Sugar
1/2 TBSP Dark Sweet Soy Sauce (substitute w/ Indonesian kecap manis)
4 TBSP Water
1 Head of Garlic
1 Stalk Lemongrass - chopped
1 TBSP Whole Black & White Peppercorns
4 Coriander Roots (or 6 coriander/cilantro stems)
DIPPING SAUCE - NAM JIM JAEW
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1/2 TBSP Toasted Rice Powder
1/4 TBSP Chili Powder
1/2 TBSP Sugar
2 TBSP Fish Sauce
3 TBSP Watered Down Tamarind (about this amount, but you can add more or less depending on your taste)
Few sprigs of cilantro to garnish
INSTRUCTIONS
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Pound garlic, peppercorns, lemongrass, and coriander roots until rough paste forms.
Mix in palm sugar, sauces, and water.
Spatchcock chicken through the breasts.
First, make an incision through the breasts until you reach the bone. Then chop through the bone with a cleaver.
Flip and press down on the backbone to crack and flatten the chicken.
Rub the marinade all over the chicken - inside and out - and marinate overnight.
Prepare your grill and once the charcoal has greyed all over, spread it out into a thin layer.
We're grilling on low heat!
Tie bamboo sticks together with metal wiring if using. The bamboo sticks should be sitting right above the thigh and sie of the wings.
Grill skin side UP for 15 minutes then flip and add the leftover marinade to the bone side.
Flip every 15 minutes.
It should take roughly 45 minutes to 1 hour for a 3lb chicken. (1 hour - 1.5 hours for a 4-5lb chicken).
Be careful grilling on too high of a heat, the skin will burn really fast.
Combine all the dipping sauce ingredients and set aside.
Taste and adjust to your liking! It should be tangy, salty, sweet, & spicy.
Chop the chicken into manageable pieces and enjoy!
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Spatchcock Chicken cooked on the Weber Genesis II 3 Burner BBQ
This is a really simple recipe for a straightforward roast chicken with roasted potatoes. The chicken has been spatchcocked (flattened) so that it cooks quicker and more evenly. Richard Holden, a top UK BBQ chef, takes you through the steps to removing the backbone and flattening the chicken in the video. The only essential tools you will need are a really good, large sharp knife and an Instant Read Thermometer.
All you need to do is follow Richard’s instructions for removing the backbone, rub the chicken with the rapeseed oil and sprinkle with the salt and pepper. Place the potatoes in the bowl with some oil and sea salt and mix them around until they are all coated.
Set the BBQ up for indirect cooking, we have lit the 2 outside burners on fairly high and left the centre burner unlit. Let the BBQ come to about 200C (392F) then place the chicken and potatoes straight onto the grate over the unlit burner. You can place a Weber large Foil Drip Pan underneath the chicken to catch the juices if required.
The temperature will drop when you open the lid but don’t be tempted to turn up the burners as once you close the lid it will climb back up again. Leave the chicken and potatoes to cook for about 50 minutes then check with the thermometer, check in several places, especially where the flesh is thickest. Once the internal temperature of the chicken reaches 75C (167F) it is ready to come off. Remember the slogan ’75 staying alive’. Taking the chicken off at the correct temperature and cooking outside on the BBQ, which draws in the moist air, will guarantee really juicy, tender meat.
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Quick & Easy Greek Style Spatchcocked Chicken: Ready in under an Hour!
Once you learn the simple technique of spatchcocking a chicken, you will make it this way all the time. Removing the backbone basically flattens the chicken and helps it roast faster and the result is a juicy chicken with crispy skin. This recipe is loaded with Greek flavors like lemon and oregano and is simply delicious.
Print this recipe here:
Serves 4:
1 whole chicken
1 onion, quartered
The Marinade:
• 1/3 cup olive oil
• ¼ cup lemon juice or more
• 3-4 garlic cloves, grated
The Spices:
• 2 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 2 tablespoons dried oregano
• 1 teaspoon ground cumin
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon sweet paprika
Preheat the oven to 425 °F, 220 °C.
Spatchcock the chicken: Using a sharp knife or kitchen shears, cut along the backbone and remove it. Save it for chicken stock in a freezer-safe bag in the freezer.
Cut the breastbone so that the chicken lays flat.
Cut the wing tips or tuck them under while roasting so that they do not burn. Many times, the chicken is sild with the tips already trimmed.
Marinate the chicken: Combine the marinade ingredients and mix together. Pour over both sides of the chicken.
Season the chicken: Combine all of the spices and mix them together. Season both sides of the chicken.
Chill the chicken in the refrigerator for 3-4 hours so that the marinade can flavor the chicken. If you do not have time, just roast the chicken straight away, the marinade and spices are very flavorful.
Transfer the chicken and all of the marinade and spices to a cast-iron skillet.
Add the onion to the skillet and bake in the center of the preheated oven (uncovered) until the internal temperature reaches 165 °F. About 55 minutes.
For extra golden and crispy skin, turn the broiler element on for the final 5-6 minutes. Keep a close eye on the chicken so that it does not burn.
Remove from the oven and set aside for 10 minutes so that it stays juicy.
Serve the spatchcocked chicken with lemony roasted potatoes, mashed potatoes, salad, or Mediterranean rice pilaf.
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Spatchcock Chicken Recipe - How to Spatchcock Chicken BBQ on the Grill
Spatchcock Chicken BBQ Recipe - How to Spatchcock Chicken BBQ on the Grill ** SEE OUR BBQ ACCESSORY GUIDE:
In this Spatchcock Chicken BBQ Recipe, we will teach you how to Spatchcock a whole chicken and bbq it on the grill. This BBQ Chicken Recipe is one that is simple to do and will be perfect for any weeknight dinner or meal with friends! We made this on the Weber Kettle Grill, but you can also do this on any grill using the indirect cooking method. Everything you need to know is below.
ITEMS USED - (Recipe Below)
Weber Kettle (classic)
(USA)
(CDN)
Slow N Sear Plus (for 22’’ Kettle Grills)
MAVERICK XR-50 THERMOMETER
THERMOWORKS THERMAPEN MK4
BBQ DRAGON
CHIMNEY OF INSANITY
Napoleon Professional 5 Piece tool set
(USA)
(CDN)
Hanzo 9.5 Chef Knife
_____________________________________________________________
HOW TO SPATCHCOCK CHICKEN - BBQ CHICKEN RECIPE
______________________________________________________________
INGREDIENTS NEEDED:
- 1 Whole Chicken
- Cooking oil
- BBQ Rub - Harry Soo's Chicken Rub -
- Kitchen Shears
METHOD:
Step #1
To Start off, take your whole bird and spatchcock it by cutting out the backbone of the chicken and the with a bit of pressure, firmly pressing down on the breast with the palm of your hand until you hear it pop/crack. This will help the chicken lay flat.
Step #2
Once your Chicken is Spatchcocked, apply some oil followed by your favourite BBQ Rub. We used Harry Soo's Chicken Rub ( ). Leave your chicken in the fridge for a few hours to allow the salt in the rub to penetrate into the chicken to help enhance the flavour.
Step #3
With the Chicken prepared, place it on the grill using the indirect method. We placed the breast forward as the heat will rise, circle back and actually cook the legs quicker. Add in your temperature probes so that you can monitor the temperature as it cooks. Next, close the lid and begin cooking at 325F until your breast meat is at 165F and your legs are at or above 175F. Ours cooked for about 1.5 hours.
That’s it, enjoy.
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About this video:
In this Spatchcock Chicken Recipe video, Jabin from Postal Barbecue will teach you How to Spatchcock Chicken and then make BBQ Chicken on the grill using a Weber kettle grill. This smoked BBQ Chicken recipe is a method that tastes great and is easy to do. Enjoy.
#Spatchcockchicken #BBQRecipes #BBQchicken