Best 5 Tyler Florences Ultimate Barbecued Chicken Recipes

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TYLER FLORENCE'S ULTIMATE BARBECUED CHICKEN



Tyler Florence's Ultimate Barbecued Chicken image

From the ABC News Morning show on 29 May 2006. Prep time does not include the 15 minutes to 2 hours necessary to brine the chicken.

Provided by LaJuneBug

Categories     Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 (3 1/2-4 lb) roasting chickens, quartered
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with side of large knife
4 sprigs fresh thyme
1 slice bacon
1 bunch fresh thyme
2 tablespoons extra virgin olive oil
1/2 onion
2 garlic cloves
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
1 tablespoon dry mustard
1 teaspoon cumin
1 teaspoon smoked paprika
fresh ground black pepper

Steps:

  • Brine the chicken as follows: Combine water, salt, sugar, garlic, and thyme in a 2-gallon sized resealable plastic bag.
  • Add the chicken, close the bag and refrigerate 2 hours (if you've got only 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
  • Meanwhile, make the sauce as follows: Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
  • Heat the oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a smoky taste.
  • Add the onion and garlic. Cook slowly without coloring for 5 minutes.
  • Add the remaining ingredients, give the sauce a stir, and turn the heat down to low.
  • Cook slowly for 20 minutes to meld the flavors.
  • Cook the chicken as follows: Preheat an outdoor gast or charcoal barbecue to medium heat.
  • Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface.
  • Remove the chicken from the brine, pat the chicken dry on the paper towels.
  • Arrange the chicken pieces on the preheated grill and cook,turn once mid way, and cook for a total of 15 minutes.
  • Serve with extra sauce.

THE ULTIMATE JERK CHICKEN



The Ultimate Jerk Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 9h20m

Yield 4 servings

Number Of Ingredients 18

2 teaspoons allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 onion
8 cloves garlic or 1 whole head
1 (1-inch) piece fresh ginger, sliced
3 scallions, sliced
3 limes, juiced
Splash low-sodium soy sauce
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, leaves picked
1 Scotch bonnet pepper, halved, plus more to taste
1/4 cup packed light brown sugar
1 whole free-range chicken (about 5 pounds), cut into 10 pieces
Limes, for garnish
Parsley, for garnish
Smoking chips, soaked in water for 15 minutes

Steps:

  • Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
  • Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
  • Preheat grill to high.
  • Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.
  • Preheat oven to 300 degrees F.
  • Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.

THE ULTIMATE ROAST CHICKEN



The Ultimate Roast Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 (5 1/2 pound) free-range chicken
1/2 bunch each fresh oregano, thyme, and parsley
1/4 pound unsalted butter, softened
Kosher salt and freshly ground black pepper
1 orange, halved
1/2 head garlic
1 medium white onion, halved, plus 1 onion
6 strips smoked bacon
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup dry sherry

Steps:

  • Preheat oven to 425 degrees F.
  • Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.
  • Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
  • Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.
  • To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.
  • Difficulty: Easy
  • Serving suggestion: roast potatoes, watercress and gravy.

ULTIMATE SAMOSAS (CHICKEN AND SPINACH) - TYLER FLORENCE



Ultimate Samosas (Chicken and Spinach) - Tyler Florence image

Tyler Florence's recipe for chicken and spinach samosas. From "Tyler's Ultimate," episode "Ultimate Indian Dinner." Madras is definitely the preferred style of curry powder, and you need pure ground chili pepper, not chili powder (which is usually blended with oregano, garlic, onion and salt).

Provided by DrGaellon

Categories     Chicken

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup vegetable oil or 1/4 cup clarified butter
1 cinnamon stick
1/4 cup Madras curry powder (4 tbsp)
1 teaspoon ground cumin
1 teaspoon ground red chili pepper
1 lb ground chicken
1 white onion, minced fine
2 garlic cloves, minced fine
1 ounce fresh ginger, peeled and minced fine (a thumb-sized piece)
1 (15 ounce) can chickpeas, drained
1 (10 ounce) box frozen spinach, thawed and squeezed free of excess water
kosher salt
fresh ground black pepper
2 cups all-purpose flour
1/2 teaspoon kosher salt
6 tablespoons vegetable oil or 6 tablespoons clarified butter
3 -4 tablespoons ice-cold water

Steps:

  • Combine oil, cinnamon, curry powder, cumin and ground chili in a large skillet. Cook, stirring often, over medium heat until spices are hot and very fragrant, 2-3 minutes. Add chicken and cook, stirring occasionally to break up the meat. Add onion, garlic and ginger and stir. Add chickpeas and spinach and stir again. Add salt and fresh pepper to taste. Cook until nearly dry, then cool to room temperature. Remove cinnamon stick and discard.
  • In a food processor, combine flour and salt; pulse to distribute the salt. Add oil and pulse until it has the texture of wet sand. With the blades running, drizzle ice water through feed tube until the dough just forms a coherent mass. Wrap dough in plastic wrap and refrigerate.
  • Heavily flour a dry work surface. Cut dough in quarters. Working with one ball at a time, roll ball into an 8" circle. Cut in half. With a fingertip or pastry brush, spread water along the cut edge. Fold the half-circle so the cut edge overlaps itself to form a seam, and the whole thing forms a cone (the center of the cut edge forms the tip of the cone). Pinch the seam tightly. Stuff with about 2 tablespoons of filling, or until nicely full. Wet the remaining exposed edge of the dough, and crimp closed. Repeat with remaining dough to form 8 samosas. (Samosas can be frozen at this point for up to a month; fry while still frozen.).
  • Heat 1 qt vegetable oil in a pot to 360°F Fry in batches until golden and puffy, about 8 minutes. Drain on paper towels. Sprinkle with salt and serve hot.

Nutrition Facts : Calories 429.2, Fat 20.6, SaturatedFat 3, Cholesterol 39.7, Sodium 347.7, Carbohydrate 42, Fiber 5.9, Sugar 1.2, Protein 20.3

TYLER FLORENCE'S ULTIMATE ROAST CHICKEN



Tyler Florence's Ultimate Roast Chicken image

I Got this off of Food network's website, and like it soo much i thought I'd post it!! I like the orange idea instead of using lemons! This was on his English cooking episode. There were about 3 roast chickens listed, but this one looked and tastes the best to me!!

Provided by Jessica K

Categories     Whole Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

5 1/2 lbs whole chickens
1/2 bunch fresh oregano
1/2 bunch thyme
1/2 bunch parsley
1/4 lb butter, softened
kosher salt & freshly ground black pepper, to taste
1 orange, halved
1/2 head garlic
1 medium white onion, halved, plus 1 onion
6 slices smoked bacon
2 tablespoons flour
1 1/2 cups chicken broth
1/4 cup dry sherry

Steps:

  • Preheat oven to 425 degrees F.
  • Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half.
  • In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken.
  • Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape.
  • Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.
  • Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
  • Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings.
  • Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.
  • To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.

Nutrition Facts : Calories 1267.9, Fat 92.5, SaturatedFat 34.6, Cholesterol 368.3, Sodium 1007.4, Carbohydrate 14.7, Fiber 1.5, Sugar 5.2, Protein 77.1

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