Shelly's Recipe

Dad's Grilled Chicken - BOBBY FLAY

Category: Poultry I

Juice of 2 lemons
1 cup Steak Sauce - See below
1 Tbsp Worcestershire sauce
2 (3-lb) chickens, butterflied
8 Tbsp (1 stick) unsalted butter, at room temperature
Kosher salt
Freshly ground pepper

Whisk lemon juice, Steak Sauce, and Worcestershire in a bowl. Put chickens in a baking dish; rub with butter. Pour lemon mixture over. Refrigerate at least 2 hours and up to 4 hours.

Heat grill to medium-high for indirect grilling. (Gas grill: Turn 1 burner on medium-high and leave 1 burner off. Charcoal grill: Bank all coals to 1 side.) Remove chickens from refrigerator 30 minutes before cooking.

Season chickens with salt and pepper. Put chickens, skin side down, on cooler side of grill (indirect heat) and close cover; grill until skin is light golden with faint grill marks, about 25 minutes. Turn chickens skin side up, move to hot side of grill (direct heat), and continue grilling until skin is golden, 12 to 15 minutes. Flip chickens once more and grill over direct heat until skin is dark golden brown and crisp and an instant-read thermometer inserted into thighs registers 165 degrees, about 8 minutes.

Remove chickens to a cutting board, tent loosely with foil, and let rest 10 minutes before carving.

COOK'S NOTE

To butterfly a chicken, put it breast side down on a cutting board. Using kitchen shears, cut along either side of the backbone to remove it, then flip the chicken over and pull it open (like a butterfly), pressing on the breastbone until the chicken lies flat.

Serves 6-8.

Steak Sauce:
MAKES about 2 cups

2 Tbsp canola oil
1/2 small grated onion
1 chopped garlic clove
1/2 cup raisins
1/2 cup water
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
3 Tbsp Worcestershire sauce
2 Tbsp low-sodium soy sauce
2 tsp Dijon mustard

Warm canola oil in a saucepan over medium-high heat. Add onion and cook until soft, about 4 minutes. Add garlic clove and cook 30 seconds. Add raisins and water; boil until water has evaporated, about 5 minutes.

Add ketchup, lemon juice, white wine vinegar, Worcestershire sauce, soy sauce, and Dijon mustard and cook, stirring, until thickened, about 20 minutes. Let cool.

Makes about 2 cups.