Haven't you noticed how many restaurants or food chains brag about their Roasted Chickens and how is it different from the rest? That is so typical. Although I do have to agree how good others season their chickens BUT my only issue with ALL of them is that the appetizing flavor is only on its skin and the meat is totally bland. I can't skin the entire chicken and share it skinless with others on the table can I?
Now that is how I came to my senses that there has to be some ways to make the inner meat of a chicken flavorful that anyone can enjoy devouring it even after my greediness have skinned the entire bird. Ha!!! Poke the chicken all over, loosen the skin and give it a good massage when you rub the seasoning or marinade. Allow it to rest in the fridge for at least 2 hours until it absorbs the flavor or overnight would be better if you have the time.
For an additional flavor, charcoal grill it. Believe me, nothing beats that! You might want to get yourself a grilling basket especially if you don't have a grill and improvise by wrapping a large mixing bowl with an aluminum foil. Grilling would be faster too. So make sure you have that meat thermometer ready and get grillin'!!!
Ingredients
- 1/2 Cup Olive Oil
- 2 Tbsp Smoked Paprika
- 1 Tbsp Oregano
- Juice of 2 lemons
- 4 cloves garlic, minced
- salt and pepper
Directions
- Butterflying the Chicken
- 1Pat the whole chicken dry and prepare to butterfly on a chopping board.
- 2Using a pair of kitchen shears, cut the chicken down one side of the backbone and through the ribs.
- 3Make an identical cut on the opposite side to remove the backbone completely
- 4Place the bird cut-side down (skin-side up) and flatten it with the heel of your hand; use both hands if you need to apply extra pressure.
- Marinating the Chicken
- 1With a pointy tip knife, poke the chicken all over especially the breast and thigh parts.
- 2In a small bowl, combine oil, paprika, oregano, lemon and garlic.
- 3Massage the entire chicken with the marinade.
- 4Season it with salt and pepper. Leave in the fridge for 2 hours or overnight
- Grilling the Chicken
- 1Prepare the grill.
- 2When grill is fired up, put the marinated and butterflied chicken in its cage.
- 3Grill it for 30 mins then flip to other side and grill for another 30 mins or until your meat thermometer reads 160 degrees.
- 4Let it rest for 5 mins then chop to serve.
