Grilling chicken halves is twice as much fun grilling a whole chicken. It is my preference for Week’s chicken grill when time and energy are not goods that are not on the shopping list.
Although the convenience of chicken quarters, legs, thighs, wings and breasts in my local supermarket is tempting, I still fall back on a personal truth: chicken halves are the only way to decide the best taste and lush texture on the grill.
How to split a chicken
As the name suggests, they literally divide a whole chicken into two parts and grill each half separately for this recipe. If you have ever sent a chicken, you are almost there. The only remaining step is to cut between the breasts to end the split.
Speaking of cutting, a large chef’s knife is certainly able to work here, but I prefer a robust kitchen scissors for this task. With a hand that is required to stable the slippery chicken, the scissors deliver a little more control and take the process short. If this process still appears intimidating, ask your supermarket butcher to do this for you.
Why chicken halves are great for grilling
Since the chicken is divided into two parts, you have effectively doubled the surface of the chicken that is exposed to heat during the cooking process. You now have easy access to all the meat and skin, which means more cover for a spice end, which maximizes the taste.
If you split a chicken in two halves, the cooking time also accelerates considerably and shaved for 15 to 20 minutes compared to a whole chicken, depending on the size of the bird and the temperature of the grill. This is a great time saving on a week.
Finally, chicken halves cook more even than a whole chicken. When the chicken goes to the grill, be it gas or charcoal, put the legs and thighs on the heat source. The dark meat can absorb more heat compared to the sensitive white meat. By keeping the breast away from the heat source, your temperature can slowly rise and remove the fear of over cooking. The result is damp and tender chicken with juicy breasts and juicy dark meat.
Operate suggestions
One of my favorite chicken spices of all time is the white sauce of Alabama. However, this grilled half chicken fits well with a BBQ sauce from all of your favorite regions or styles, including Kansas City Style, Sweet and Tapy Bourbon or Extra Smoky. If the production of a homemade BBQ sauce is not on your to-do list, get a favorite bottle from the store.
Cooking mode
(Keep your screen awake)
- 1 (4 to 6 pounds) Whole chicken
- 2 teaspoon olive oil
- 2 teaspoon Kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon fresh ground black pepper
- Prepare the grill:
Prepare your grill for two zones with medium heat, 350º to 400ºF. If you use a charcoal grille, fill a charcoal chimney with briquettes and light with a starter cube or a newspaper. As soon as the coals start on ashes, let the briquettes in the grill. Create a two-zone fire by drawing the briquettes onto one side and making part of the fuel rust clear. Give the cooking gripper and close the lid. Close the lower ventilation openings lightly to maintain the medium heat.
If you use a gas grill, leave out a burner and let it preheat 15 to 20 minutes.
Simple tip!
In order to give the skin of the chicken only a little color, you should either place a small piece of hickory wood on the illuminated coals if they are oriented over the illuminated burners when using gas above the illuminated burners. This small amount of smoldering wood helps to paint the skin of the chicken a beautiful mahogany without adding a strong smoke taste.
- Share the chicken:
While the grill is pre -chicken, put the chicken chest on a work surface. Cut with a kitchen scissors along each side of the backbone and remove them. Save either the backbone for another use (e.g. homemade chicken broth) or discard it.
Turn the chicken over to break it. When you start at the neck or body cavity, cut the chicken into the middle through the breast meat and separate yourself in half.
Simply recipes / photo by Matthew Pevear / Food Styling by Mike Lang Simply recipes / photo by Matthew Pevear / Food Styling by Mike Lang Simply recipes / photo by Matthew Pevear / Food Styling by Mike Lang - Season the chicken:
Pat the chicken with paper towels dry. Lightly exceed the chicken with the olive oil and season evenly with salt, thyme and pepper.
Simply recipes / photo by Matthew Pevear / Food Styling by Mike Lang - Grill:
Place the chicken halves on the cool part of the grill, skin up and position the legs towards the heat source (either the charcoal or the illuminated burners). Close the lid and grill the chicken over indirect medium heat until the inner temperature of the chicken breast 165ºF reads on a thermometer with immediate reading, 1 hour to 1 hour and 10 minutes.
Simply recipes / photo by Matthew Pevear / Food Styling by Mike Lang - Surcharge:
Remove the chicken halves from the grill, put on a cutting board and let yourself rest for 5 to 10 minutes. Carve the chicken and serve.
Remains can be kept in an airtight container in the refrigerator for up to 4 days.
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 580 | Calories |
| 34g | Fat |
| 0G | Carbohydrates |
| 65g | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 to 8 | |
| Amount per serving | |
| Calories | 580 |
| % Daily value* | |
| 34g | 43% |
| Saturated fat 9g | 46% |
| 210 mg | 70% |
| 510 mg | 22% |
| 0G | 0% |
| Dietoner 0G | 0% |
| Total sugar 0G | |
| 65g | |
| Vitamin C 0MG | 0% |
| Calcium 40 mg | 3% |
| Iron 3mg | 18% |
| Potassium 536 mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
