Use tongs to carefully remove the bricks. Cook until the skin is light golden brown and crispy, about 25 minutes. Place the chickens, breast-side down, on the hot grill and set 2 bricks on top of each chicken. Season the chickens liberally on all sides with salt and pepper and tuck the wings under the breasts. There should be a light coating of marinade on the chickens but not too much because excess oil will cause flare-ups on the grill. While the grill heats up, remove the chickens from the marinade and pat fairly dry with paper towels. Preheat an outdoor grill to medium-low to medium heat. Cover with a lid and marinate in the refrigerator, flipping once halfway through, at least 8 hours and up to 24 hours. Repeat the process with the remaining chicken and nestle the birds side by side in the marinade, making sure that they are completely submerged. Add the butterflied chicken to the container with the marinade. ![]() Turn the chicken over and use your hands to gently press down on the breast to crack the breast bone so that it lays flat. ![]() ![]() Reserve the backbone in a plastic storage bag and save for a later use (such as homemade chicken stock). Place 1 chicken, breast-side down, on a plastic cutting board and cut out the backbone with a pair of sharp kitchen shears. Combine the tangerine juice, lemon juice, canola oil, honey, coriander seeds, thyme and garlic in a large storage container.
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