- Whole grilled chicken
is easier to make
than most people think with the right flavors
and just a few techniques,
you are good to go.
I've got you covered with a great marinade.
- And I'm gonna show you my grilling secrets
and how to make a really juicy chicken
with perfectly crispy skin.
- All right you're with TheMediterraneandish.com.
Let's grill some chicken.
(claps)
(soft music)
All right you guys,
I have a whole butterflied or spatchcock chicken right here.
The first thing I like to do
is give it a good seasoning of kosher salt.
Season it really generously.
And then you really don't want all the flavor
in the skin only.
That's why I like to lift up my skin
and make sure you get underneath
with some of the salt as well.
Turn it over.
And do that on this side as well.
All right we are going to mix up
a tasty olive oil and citrus marinade right here
in this bowl.
About 1/3 a cup of good extra Virgin olive oil.
This stuff is from Greece.
You can find it on TheMediterraneandish.com
just hit the shop tab.
And then zest and juice of two lemons.
So remember to zest the lemons before you cut them
I've done that mistake before,
and then it's hard to zest a half a lemon.
Let's work on the juice now.
Cup your hands so you can catch any seeds.
From here you guys we're gonna add some flavor makers.
I have some fresh thyme,
and then we're gonna go in with some oregano.
I've got coriander,
paprika and cumin,
which add a lot of depth and warmth.
A little bit of cayenne pepper.
If you like your chicken just a little bit spicy,
it won't be too spicy.
Cayenne pepper or crushed pepper flakes will work.
And some black peppers,
and 12 garlic cloves minced.
A whole chicken requires a lot of flavor you guys.
So just remember this is not too much for one whole chicken.
Combine all of this together.
And we are going to marinate our chicken.
And if you have the time,
a couple hours in the fridge
will do this chicken some good.
I gonna go in here with some of the marinade.
Make sure that you rub it on and then you turn this over
and you'll notice that I'm lifting the skin again.
All the flavor is in the meat now right?
So it's not just on the skins.
This is looking good.
Everything is nice and massaged.
(laughs)
Be one with the chicken.
I'm gonna stick this in the fridge for a couple of hours
and then we'll throw it on the grill.
And I can't wait to hear what Adam has to say
about how to grill a whole chicken.
All right
it's all yours. - All right.
Let's do this.
Okay so Suzy mentioned that today
we're going to grill a spatchcock chicken.
And what that means is that the backbone has been removed.
So your butcher can do that for you,
or you can do it pretty easily
by grabbing a pair of kitchen scissors
and just cutting the backbone out.
And when you do that it'll lay flat.
And what's great about this is that
the chicken is gonna cook really evenly
because you're able to lay it out flat on the grill
and it won't be rolling around
while we're trying to grill it.
So the other thing is that today
we're going to use something called indirect heat
on a grill.
And I'll show you what I mean.
This is a three burner grill.
So what we've done is we've turned on the left burner
and the right burner.
And the one in the middle is turned off
and that's where we're gonna place the chicken.
And when we close the lid
and the heat's coming from the sides,
it'll basically turn our grill into sort of an oven.
We're going to grab the chicken
and just try to set it nicely on the grill.
And we're right here in the middle.
I'm gonna grab my thermometer
and I'm going to put the thermometer
in the thickest part of the breast right here.
I have this set for 165 degrees.
So it will beep when the chicken is done.
And it's really important that we leave this lid closed
because since we're cooking indirect,
if you leave the lid open,
the chicken will not really be cooking.
So we wanna leave it close so that the heat stays
where it needs to be.
And the grill is gonna be set right at about 400 degrees,
anywhere 350 to 400 will work great for this.
So we're good to go.
Okay so it's been somewhere around 45 minutes to an hour,
which is what it usually takes and it looks great.
So now we're ready to take it off.
And after we do,
don't go anywhere because I'm gonna show you
how to carve it.
The skin's really browned well 'cause of the high heat.
And also because of the marinade that Suzy put together.
There it is.
Let's take it inside.
- All right Adam. - Yeah.
- Show us how to carve this beautiful looking chicken.
- Yes definitely.
So we have our chef's knife here
and we're gonna start by putting it into a half.
So we're gonna go straight down the middle
of the breasts between the breastbone.
And there it is.
So now we have chicken halves.
- Nice.
- Because there's just two of you.
- Oh yes.
- So now we're gonna go into quarters.
The easiest way to do this as you pick up the leg
and you kinda look where the skin is lifting up
and you just cut through it.
- Beautiful.
- So there's that.
- You can just keep cutting them.
- Exactly.
- Would you keep cutting.
- Do you wanna keep going?
'Cause I...
- Let's say you have six people.
- Okay.
- And you wanna like stretch this chicken out
as much as you can.
- All right here's what we'll do.
We'll start.
So we've got the thigh and the leg here on this quarter.
So I'm gonna go in and,
cut that one through.
Another way if wanna split the breast up a little bit.
Then you can just... - Yeah 'cause those are large.
- They are we can just make a cut right there.
- I mean you really could feed six people with one chicken.
And you know what it held on
to all that beautiful garlic underneath the chicken,
which is exactly what I wanted.
'Cause that's all the flavor.
And you've grilled me some beautiful veggies here.
I'm gonna arrange my chicken you guys.
Don't even have to grill veggies or add anything else.
I sometimes will serve this chicken
with one of my favorite Mediterranean salads.
So definitely check out a video
for one of our Mediterranean salads
to add next to this chicken.
Well thank you so much Adam
for joining me today. - Yeah so fun.
- This is excellent.
I can't wait to dig in.
Grab the recipe on TheMediterraneandish.com.
I'll see you later chao.