Best 3 Butterflied Asian Chicken Recipes
Butterflied Asian chicken, also known as "butterfly chicken" or "spatchcock chicken", is a versatile and flavorful dish that is incredibly easy to make. This cooking method involves cutting the chicken along the backbone and flattening it out, which results in a more evenly cooked and succulent bird. The marinade for the Asian butterfly chicken is a delightful blend of soy sauce, rice wine, honey, sesame oil, and garlic, which infuses the chicken with a rich and savory taste. Whether you're looking for a quick and easy weeknight meal or a stunning centerpiece for your next dinner party, butterflied Asian chicken is sure to impress.
Here are our top 3 tried and tested recipes!
BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY
Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.
Provided by foodelicious
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
- Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
- Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g
BUTTERFLIED CHICKEN
Steps:
- Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
- Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
- Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
- Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.
BUTTERFLIED KOREAN CHICKEN
A Korean gochugaru (ground red chile) rub and a sweet, spicy, savory, umami gochujang (red chile paste) glaze take a simple roasted or grilled chicken to a new level! Butterflied Korean Chicken can be grilled or roasted, and comes together more quickly with the aid of poultry sheers...
Provided by Tamara
Categories Main Dishes
Time 1h5m
Number Of Ingredients 18
Steps:
- Preheat your oven to 450 degrees (425 convection).
- Butterfly the chicken by placing it on a cutting board, breast side down, and cutting along each side of its backbone with kitchen shears. Reserve the backbone for stock.
- Turn the chicken over and press down against the breasts with the palms of your hands until you hear it crack. The chicken should lie flat along the cutting board.
- Mix the ingredients for the rub together in a small prep bowl. Rub the spice mixture all over your butterflied chicken. Place it breast side up in a cast iron skillet or other roasting pan. Place in preheated oven.
- Add the ingredients for the glaze to the bowl of a blender or food processor. I like my personal blender for this task.
- After 15-20 minutes, begin brushing the chicken with the glaze every 10 minutes or so. Use a baster to baste with pan juices as they accumulate.
- Roast the chicken until the breast reaches 165 degrees. (Cooking time will vary according to how cold the chicken was at the start, its size, and whether you use standard or convection roast. Typically, a smallish chicken will take about 40 minutes, and a large one about 60 minutes.)
- Remove from the oven and allow to rest about 15 minutes. Carve and garnish with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 9 grams carbohydrates, Fat 19 grams fat, Protein 38 grams protein, ServingSize 1 cup
Tips:
- To ensure the chicken is evenly cooked, pound it to an even thickness before cooking.
- To prevent the chicken from sticking to the grill, brush it with oil before cooking.
- Make sure to cook the chicken over medium heat to prevent it from burning.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest for a few minutes before slicing and serving.
Conclusion:
Butterflied Asian Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its simple ingredients and quick cooking time, this recipe is sure to be a hit with the whole family. So next time you're looking for a tasty and healthy dinner option, give Butterflied Asian Chicken a try.
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