Spatchcocked Grilled Chicken

This spatchcocked grilled chicken with orange and ginger recipe offers an amazing blend of flavors. The combination of citrus from the orange and the warmth of the ginger pairs beautifully with the chicken. The spatchcocking method allows for a quicker and more even cook on the grill. Enjoy the crisp skin and juicy, tender meat this recipe guarantees.

Photos of Spatchcocked Grilled Chicken with Orange and Ginger Recipe

The ingredients for this recipe are fairly common and can be found in most supermarkets. However, you may need to ask the butcher to spatchcock the chicken for you if you're not comfortable doing it yourself. Spatchcocking involves removing the backbone and flattening the chicken for a more even cook. Also, fresh ginger roots might be found in the produce section or the spices aisle.

Ingredients for Spatchcocked Grilled Chicken with Orange and Ginger

Chicken: The star of this recipe. Look for a whole chicken that is plump with a nice layer of skin.

Salt and pepper: For seasoning the chicken.

Oil: Used for oiling the grill grates.

Orange: Its zest and juice are used for the marinade.

Lemon: Adds a fresh, tangy flavor to the marinade.

Ginger: Gives a warm and spicy flavor to the marinade.

Olive oil: Used in the marinade.

Honey: Adds a touch of sweetness to the marinade.

Coriander seeds: Gives a slight citrus flavor to the marinade.

Paprika: Adds color and mild spiciness to the marinade.

One reader, Dody Moran says:

This spatchcocked grilled chicken with orange and ginger recipe is a game-changer! The flavors are a delightful blend of citrus and spice, and the chicken turns out incredibly juicy and flavorful. It's a must-try for anyone who loves a good grilled chicken dish. Highly recommended!

Dody Moran

Techniques Required for Spatchcocked Grilled Chicken

How to spatchcock a chicken: Using kitchen shears or a sharp knife, cut along each side of the backbone and remove it, then press firmly on the breastbone to flatten the chicken.

How to make the marinade: Combine orange zest, orange juice, lemon juice, ginger, olive oil, honey, coriander, paprika, and salt in a small bowl, then pour it over the chicken and refrigerate for at least 2 hours.

How to grill the chicken: Preheat a gas or charcoal grill, then cook the chicken on the cool side of the grill with the skin side up, rotating and flipping as needed until it reaches an internal temperature of at least 165 degrees F.

How to rest and serve the chicken: After grilling, let the chicken rest for 10 minutes before cutting it into pieces and serving.

How To Make Spatchcocked Grilled Chicken with Orange and Ginger

Steeped in the warm and aromatic flavors of ginger, orange, and lemon, this grilled chicken is spatchcocked or butterflied for maximum flavor absorption.

Preparation: 10 minutes

Cooking: 45 minutes

Marinate Time: 2 hours

Total: 2 hours 55 minutes

Serves:

Ingredients

For Chicken:

4lbschicken
salt and pepper,to taste
oil,for the grill

For Marinade:

½tbsporange zest and juice,(about ½ tbsp zest and ⅓ cup juice)
1lemon,(about 2 tbsp), juiced
3tbspfresh ginger,finely chopped
2tbspolive oil
1tbsphoney
1tbspwhole coriander seeds,crushed, or ½ tsp ground coriander
2tsppaprika
¼tspsalt

Instructions

With kitchen shears or a sharp knife, cut along each side of the backbone (cutting through the rib bones) and remove it. Save it for stock, if desired.
Turn the chicken over so it is lying breast side up on the cutting board. Press firmly on the breastbone to flatten it. Pat the chicken dry, and sprinkle with salt and pepper on both sides. Place it in a baking dish.
In a small bowl, stir together the orange zest, orange juice, lemon juice, ginger, olive oil, honey, coriander, paprika and salt. Pour the marinade over the chicken, turning to coat.
Cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight, turning occasionally in the marinade.
If using a gas grill, set one side to high temperature and the other side to low temperature. Heat the grill to at least 450 degrees F. If using a charcoal grill, prepare a two-level fire. Arrange two-thirds of the charcoal on one side of the grill and spread the remaining one-third on the other side.
When the gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.
Set the chicken on the cool side of the grill with the skin side up and legs facing the hot side. Cover with the lid and cook for 20 minutes.
Rotate the chicken, still skin-side up, so that the breast side is closer to the hot side. Continue to cook for another 10 to 20 minutes, or until an instant-read thermometer registers at least 165 degrees F when inserted into both the thigh and breast.
Once the chicken has cooked through, carefully flip the chicken over onto the hot side of the grill. Cook for an additional 1 to 3 minutes, or until the skin is brown and crisp.
Transfer the chicken to a cutting board and let rest for 10 minutes. Cut into pieces and serve.

Nutrition

Calories: 752.48kcal
Fat: 54.80g
Saturated Fat: 14.03g
Trans Fat: 0.31g
Monounsaturated Fat: 25.09g
Polyunsaturated Fat: 11.58g
Carbohydrates: 5.94g
Fiber: 1.25g
Sugar: 3.25g
Protein: 56.74g
Cholesterol: 226.80mg
Sodium: 768.72mg
Calcium: 49.65mg
Potassium: 641.37mg
Iron: 3.24mg
Vitamin A: 143.33µg
Vitamin C: 10.99mg

Technique Tip for Spatchcocked Grilled Chicken with Orange and Ginger

When spatchcocking your chicken, ensure to use a sharp pair of kitchen shears for a clean cut. This not only makes the process easier but also helps in cooking the chicken evenly. Additionally, pressing firmly on the breastbone to flatten the chicken allows for more surface area to be in contact with the grill, resulting in a crispier skin. Remember to always handle the chicken with clean hands and utensils to avoid cross-contamination.

Time-Saving Tips for Making This Grilled Chicken Recipe

Prep ahead: Marinate the chicken the night before to save time on the day of grilling. This allows the flavors to develop and the chicken to tenderize, making it more flavorful.

Use a meat thermometer: Invest in a good quality meat thermometer to ensure the chicken is cooked perfectly without overcooking, saving time and avoiding dry meat.

Direct heat: Start the chicken on the cooler side of the grill to cook it gently, then finish it on the hot side to crisp up the skin, saving time and ensuring even cooking.

Sharp tools: Use sharp kitchen shears or a sharp knife to spatchcock the chicken, making the process quicker and more efficient.

Multi-task: While the chicken is marinating, prepare side dishes or salads to accompany the meal, making the most of your time in the kitchen.

Substitute Ingredients For Spatchcocked Grilled Chicken with Orange and Ginger Recipe

chicken - Substitute with turkey: Turkey can be used as a substitute for chicken in this recipe, providing a similar texture and flavor profile.
orange zest and juice - Substitute with tangerine zest and juice: Tangerine zest and juice can be used as a substitute for orange, offering a slightly sweeter and tangier flavor.
lemon - Substitute with lime: Lime can be used as a substitute for lemon, providing a slightly different citrus flavor with a hint of tartness.
fresh ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, offering a convenient alternative with a slightly different flavor profile.
olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, providing a neutral flavor and high smoke point for grilling.
honey - Substitute with maple syrup: Maple syrup can be used as a substitute for honey, offering a similar sweetness with a hint of caramelized flavor.
whole coriander seeds - Substitute with ground coriander: Ground coriander can be used as a substitute for whole coriander seeds, providing the same citrusy and nutty flavor.
paprika - Substitute with smoked paprika: Smoked paprika can be used as a substitute for paprika, adding a rich, smoky flavor to the marinade.
salt - Substitute with sea salt: Sea salt can be used as a substitute for regular salt, providing a similar level of salinity with a hint of mineral flavor.

Presenting Spatchcocked Grilled Chicken with Orange and Ginger

Elevate the chicken: Place the spatchcocked grilled chicken on a large platter, ensuring it is the focal point of the presentation. Arrange the pieces in a way that showcases the golden-brown skin and juicy meat.
Garnish with fresh herbs: Sprinkle the spatchcocked grilled chicken with freshly chopped parsley or cilantro to add a pop of color and freshness to the dish.
Add citrus slices: Arrange thin slices of orange and lemon around the chicken to enhance the visual appeal and infuse a hint of citrus aroma.
Drizzle with marinade: Before serving, lightly drizzle the remaining marinade over the chicken to add a glossy finish and a burst of flavor.
Serve with grilled vegetables: Accompany the spatchcocked grilled chicken with a colorful array of grilled vegetables, such as bell peppers, zucchini, and asparagus, arranged in an artful manner.
Use elegant serving platters: Present the spatchcocked grilled chicken on a beautiful serving platter or wooden board to create a sophisticated and inviting display.
Incorporate edible flowers: Introduce delicate and colorful edible flowers as a garnish to add a touch of elegance and a whimsical element to the presentation.
Enhance with citrus zest: Grate fresh orange and lemon zest over the chicken to impart a vibrant and aromatic essence to the dish.

Essential Tools for Grilling Spatchcocked Chicken

Kitchen shears: Used for cutting along the backbone of the chicken and removing it.
Sharp knife: Used for cutting along the backbone of the chicken and for patting the chicken dry.
Baking dish: Used for marinating the chicken.
Small bowl: Used for mixing the marinade ingredients.
Grill: Used for cooking the spatchcocked chicken.
Tongs: Used for oiling the grill grates and flipping the chicken on the grill.
Instant-read thermometer: Used for checking the internal temperature of the chicken to ensure it's fully cooked.
Cutting board: Used for resting and cutting the cooked chicken.

How To Store and Freeze Spatchcocked Grilled Chicken

Let the spatchcocked grilled chicken cool completely to room temperature before storing or freezing. This will prevent condensation from forming and maintain the quality of the chicken.
To store in the refrigerator, place the cooled chicken in an airtight container or wrap it tightly with plastic wrap or aluminum foil. It will keep well in the fridge for up to 4 days.
If you want to freeze the chicken, wrap it tightly in plastic wrap or aluminum foil, making sure to remove as much air as possible. Then, place the wrapped chicken in a freezer-safe container or a resealable freezer bag. Label the container or bag with the date and contents.
Frozen spatchcocked grilled chicken can be stored in the freezer for up to 3 months. When you're ready to enjoy it, thaw the chicken in the refrigerator overnight before reheating.
To reheat the chicken, you can either use the oven or the microwave. For the oven method, preheat the oven to 350°F (175°C), place the chicken on a baking sheet, and cover it with foil. Heat for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
If using the microwave, place the chicken on a microwave-safe plate and cover it with a damp paper towel. Heat on high power in 30-second intervals until the chicken is heated through, making sure to check the temperature in between intervals to avoid overcooking.
When reheating, you can brush the chicken with a little olive oil or orange juice to help restore moisture and flavor. Be careful not to overheat the chicken, as it can become dry and tough.

How To Reheat Leftover Spatchcocked Grilled Chicken

Preheat your oven to 350°F (175°C). Place the leftover spatchcocked grilled chicken on a baking sheet lined with foil or parchment paper. Brush the chicken with a little olive oil or melted butter to help keep it moist. Cover the chicken loosely with another piece of foil to prevent it from drying out. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
For a quicker option, use the microwave. Place the leftover chicken pieces in a microwave-safe dish and cover with a damp paper towel. This will help keep the chicken moist during reheating. Microwave on high for 1-2 minutes per piece, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a minute or two before serving, as the juices will redistribute, making the meat more tender and flavorful.
If you have a bit more time, consider reheating the chicken in a skillet. Place the leftover chicken pieces in a skillet over medium heat. Add a splash of chicken broth, water, or orange juice to the pan to help keep the chicken moist and add a touch of flavor. Cover the skillet and let the chicken simmer for 5-7 minutes, or until heated through. This method will help keep the chicken tender while also allowing you to crisp up the skin if desired.
For a flavorful twist, create a quick pan sauce while reheating the chicken. In a skillet, sauté some minced garlic and ginger in a little olive oil until fragrant. Add the leftover chicken pieces and a splash of orange juice or chicken broth. Cover and simmer for 5-7 minutes, or until the chicken is heated through. Remove the chicken from the skillet and whisk in a tablespoon of cold butter to create a silky, flavorful sauce. Pour the sauce over the reheated chicken and serve.

Random Fact about Spatchcocked Grilled Chicken with Orange and Ginger

The spatchcocked grilled chicken with orange and ginger recipe is a delicious and healthy option for a meal. Spatchcocking the chicken helps it cook more evenly and quickly on the grill. The marinade of orange zest, ginger, and honey adds a burst of flavor to the chicken. This cooking method also allows for a crispy skin and juicy meat. It's a great way to enjoy a flavorful and tender chicken dish with a unique twist.

Is This Grilled Chicken Recipe Economical for Home Cooking?

This spatchcocked grilled chicken with orange and ginger recipe is quite cost-effective for a household. The ingredients, such as chicken, orange, lemon, and ginger, are commonly found and reasonably priced. The marinade uses simple yet flavorful components, making it a budget-friendly option. With an approximate cost of $15-20 for a household of 4, this dish offers great value. The overall verdict for this recipe is 9/10, considering its affordability, delicious flavors, and versatility.

Is This Grilled Chicken Recipe Healthy or Unhealthy?

This spatchcocked grilled chicken with orange and ginger recipe is a relatively healthy choice, as it incorporates lean protein from the chicken and a flavorful marinade made with fresh ingredients like orange zest, lemon juice, ginger, and spices. The marinade adds depth to the dish without relying heavily on unhealthy fats or excessive sugar.

However, there are a few aspects that could be improved to make the recipe even healthier:

Reduce the amount of honey in the marinade to lower the overall sugar content
Use a lower sodium salt or reduce the amount of salt used in the recipe to minimize sodium intake
Opt for skinless chicken to reduce the fat content, especially if you're watching your saturated fat intake
Serve the chicken with a side of nutrient-dense vegetables to balance out the meal and add fiber

To make this recipe even more nutritious, you could try the following:

Incorporate more herbs and spices into the marinade, such as garlic, rosemary, or thyme, which offer additional antioxidants and flavor without adding calories
Serve the grilled chicken over a bed of leafy greens or alongside a colorful salad to increase the vitamin and mineral content of the meal
Use the leftover chicken in a whole-grain wrap or salad for a healthy lunch option the next day
Experiment with different citrus fruits in the marinade, such as lime or grapefruit, to vary the flavor profile and add a boost of vitamin C

Editor's Thoughts on This Spatchcocked Chicken Recipe

The spatchcocked grilled chicken with orange and ginger marinade is a delightful combination of flavors. The citrusy brightness of the orange and lemon pairs beautifully with the warmth of the ginger and spices. The spatchcocking technique ensures even cooking and a juicy, flavorful result. The grilling process adds a lovely smokiness and crispy skin. This recipe is a perfect balance of sweet, savory, and tangy, making it a delightful dish for any occasion.

Enhance Your Spatchcocked Grilled Chicken with Orange and Ginger Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for complementing the flavorful grilled chicken.

Grilled Asparagus with Lemon Zest: Tender asparagus grilled to perfection and finished with a sprinkle of fresh lemon zest, adding a bright and refreshing element to the meal.

Honey Glazed Carrots: Sweet and tender carrots glazed with honey, providing a delightful contrast to the savory and tangy flavors of the spatchcocked grilled chicken with orange and ginger.

Alternative Recipes Similar to Spatchcocked Grilled Chicken

Grilled Vegetable Skewers: Marinate your favorite vegetables and grill them on skewers for a delicious and healthy side dish or main course.

Braised Beef Short Ribs: Slow cook beef short ribs in a flavorful broth until they are tender and falling off the bone. Serve with mashed potatoes or creamy polenta.

Mango Coconut Panna Cotta: Create a creamy and tropical dessert by making panna cotta with coconut milk and fresh mango puree. Chill until set and serve with a sprinkle of toasted coconut on top.

Suggested Appetizers and Desserts to Serve with Spatchcocked Grilled Chicken

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Caprese Skewers: Impress your guests with these elegant caprese skewers, featuring fresh mozzarella, juicy cherry tomatoes, and fragrant basil, drizzled with a balsamic glaze. A refreshing and colorful starter for any occasion.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and creamy texture of the mousse paired with the light and airy whipped cream creates a perfect balance of flavors and decadence.

Strawberry Cheesecake: Savor the luscious combination of creamy cheesecake filling and sweet, juicy strawberries on a buttery graham cracker crust. The tangy and rich flavor of the cheesecake complements the fresh and vibrant taste of the strawberries, making each bite a delightful treat.

Why trust this Spatchcocked Grilled Chicken with Orange and Ginger Recipe:

This spatchcocked grilled chicken recipe is a must-try for any chicken lover. The marinade, featuring orange zest and juice, fresh ginger, and honey, infuses the chicken with vibrant flavors. The use of whole coriander seeds and paprika adds depth and warmth to the dish. The method of grilling the chicken ensures a crispy skin and juicy meat, creating a delightful contrast in textures. With carefully selected ingredients and precise cooking instructions, this recipe promises a delicious and satisfying dining experience for all food enthusiasts.

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FAQ:

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken for this recipe. Adjust the cooking time accordingly as boneless chicken tends to cook faster than bone-in chicken.

Can I substitute the orange with another citrus fruit?

Absolutely! You can substitute the orange with other citrus fruits like tangerine, grapefruit, or even lime to give the chicken a different flavor profile.

Can I grill the chicken indoors if I don't have an outdoor grill?

Yes, you can grill the chicken indoors using a grill pan or a cast-iron skillet. Preheat the pan over medium-high heat and cook the chicken for the same amount of time as you would on an outdoor grill.

Can I prepare the marinade in advance?

Yes, you can prepare the marinade in advance and store it in the refrigerator for up to 3 days. This allows the flavors to meld together, enhancing the taste of the chicken.

Can I use ground coriander instead of whole coriander seeds?

Yes, you can use ground coriander instead of whole coriander seeds. Use about half the amount of ground coriander as the recipe calls for whole seeds.