The Grilled Chicken Dinner

In Recipes, The Piglet Oinking on August 11, 2010 at 3:18 pm

Grilled Butterflied Chicken with Curry-Yogurt Glaze Served with Mash Potatoes and Amanda Hesser's Green Beans

I went to the butcher shop and saw the piled high butterflied chickens. That was perfect for our dinner that serves 2, especially when I didn’t have to butterfly it myself. Before getting there, I was set to buy a whole chicken to bake in our not-yet-used oven. Although in the end of this decision making, the cleaning up and the leftovers just weren’t as appealing as getting a good size butterflied chicken- cast iron plate seared and cooked. No oven needed! Que Bien!

Serves 2

Grilled Butterflied Chicken with Curry-Yogurt Glaze

For the Brine

  • big bowl of cold water with a big generous handful of table salt
    1. Immerse the butterflied chicken in the brine. Refrigerate for 1 hour.
    2. Remove from brine, rinse well, dry throughly with paper towels.
    3. Season with salt and pepper.

For the Glaze

  • two big generous spoonfuls of plain yogurt
  • 1 teaspoon of curry powder
  • 1 garlic clove minced
  • 1/2 teaspoon ginger minced
  • 1 tablespoon of chopped cilantro
  • good pinch of brown sugar
  • 1/2 teaspoon grated zest of one lemon
  1. Whisk together.

To Serve

  1. Heat cast iron plate over high heat until very hot, about 3 minutes.
  2. Oil the bottom with olive oil to prevent sticking.
  3. Sear skin down until well-browned and crisp, about 4 minutes; meanwhile, using some sort of stock pot cover to cover the meat within the iron plate, containing the heat.
  4. Using tongs, flip the chicken and brush the skin generously with glaze. Cover; cook for 2 minutes. Again, using tongs, flip the chicken, skin side down and brush the skin with the rest of the glaze. Cover; cook for 3 minutes or until internal temperature is 160 F.
  5. Remove from heat. Using tongs or kitchen towels, lift the chicken onto cutting board. Let the chicken sit for 10 minutes.
  6. Chop the chicken into a few pieces and serve.

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