Monday, July 20, 2009

Turkish Chicken

Does this picture make me look flat?????

It has been a long time since I cut and butterflied a whole chicken before. I am a bit rusty at it but managed to get the back bone and breast bone out okay. This style of cooking was a bit of work at first but once it was on the grill it was easy peasy. I loved how juicy the chicken was but at the same time the skin was crispy. I got this recipe for Chatelaine.

Pepper Added by Joey - I don't even remember seeing him reach for it

1 whole chicken
2 tablespoons olive oil
1 tablespoon cumin
1.5 teaspoons paprika
1.5 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon turmeric

1. Locate the back bone on the chicken and using a sharp knife cut on either side of the bone to remove.
2. Open chicken up and expose the breast bone. With a small sharp knife run a line down either side of the breast bone. Then run your finger along this same line gently removing the breast bone from the meat. It may not be simple and easy to remove. We had some sections that were more difficult and required the scissors.
3. Trim away any additional skin or fat that may be around the neck area.
4. Rinse and pat dry.
5. In a bowl, mix oil and all the seasonings.
6. Rub the mix onto the inside and outside of the bird.
7. Place chicken skin side up onto a BBQ (we did medium heat on the side the bird was not on and medium low on the side it was on).
8. Wrap a brick in tinfoil and place on top of the chicken.
9. Allow to grill for 20 minutes. Turn chicken and put the brick back on top.
10. Allow to cook for an additional 25 minutes (or until the breast reaches 170F).
11. Remove from the BBQ to a cutting board and cover with tinfoil for 10 minutes.
12. Cut into 4 pieces.

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