Grilled chicken done right


Delicious recipes and marinades sure to get your barbecues hot and sizzling NBC News video •Martha's delicious grilled chicken June 6: The food expert shows TODAY's Ann Curry tasty glazes and marinade recipes just in time for your summer BBQs. TODAY Perfect your summer barbecuing skills with Martha Stewart's smart and easy-to-follow grilling ideas and recipes. These chicken dishes are perfect for any outdoor cookout or meal: Grilled Butterflied Chicken Martha Stewart Serves 4
A spicy smoked-paprika marinade gives skin-on butterflied chicken a robust flavor. To give marinated chicken even more flavor, loosen the skin with your hand and spread some of the mixture underneath before grilling. INGREDIENTS
. 1/4 cup sherry vinegar
. 1/4 cup olive oil
. 4 garlic cloves, minced
. 2 tablespoons smoked paprika
. 1 tablespoon coarse salt
. 1 whole chicken (3 to 4 pounds), rinsed
DIRECTIONS
1. Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag. 2. Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Add to marinade. Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally. 3. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.