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chicken under a skillet

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Summertime is grilling time! This is an economical recipe using the whole chicken, butterflied.

(1 rating)
yield 4 serving(s)
prep time 1 Hr 15 Min
cook time 1 Hr
method Grill

Ingredients For chicken under a skillet

  • 1
    whole chicken, 3-4 pounds
  • 3 clove
    garlic, peeled and quartered
  • 1 c
    fresh flat-leaf parsley leaves, loosely packed
  • 1/4 c
    olive oil, extra virgin
  • 1 Tbsp
    fresh rosemary leaves
  • 1 Tbsp
    lemon zest
  • 2 Tbsp
    fresh lemon juice
  • 1 1/2 tsp
    kosher salt
  • 1 1/2 tsp
    herbes de provence
  • 1 tsp
    freshly ground pepper

How To Make chicken under a skillet

  • 1
    Remove nad discard giblets and neck from the chicken. Rinse the chicken and pat dry. Place chicken, breast side down, on a cutting board. Cut the chicken, using kitchen shears, along both sides of the backbone, separating the backbone from the chicken. Discard the backbone.
  • 2
    Open the chicken as you would a book. Turn the chicken, breast side up, and press firmly against breastbone with the heel of your hand until the bone cracks. Tuck the wing tips under. Place chicken in a baking dish or pan.
  • 3
    Pulse the garlic and the next 8 ingredients in a food processor until the mixture forms a thick paste. Reserve half of the paste. Rub the remaining half of the paste on both sides of the chicken. Cover the chicken with plastic wrap and chill 1 hour.
  • 4
    Heat one side of the grill to 300° to 350° (medium) heat; leave other side unlit. Place the chicken, breast side down, over the lit side of the grill; top with a piece of aluminum foil. Place a cast-iron skillet on the foil-topped chicken to flatten. Grill, covered with grill lid, 10 to 15 minutes or until the chicken is browned.
  • 5
    Remove the skillet and foil. Turn the chicken over, and transfer to the unlit side of the grill. Grill, covered with grill lid, 45 minutes or until a meat thermometer inserted into the thickest portion of the breast registers 165°. Remove chicken from the grill, and let stand 5 minutes. Brush with the remaining paste.
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