Greg came home last week and told me he had a new product to try. Flattened Chicken, he called it. Well, as usual, when he comes home with a new product, he also tends to take over cooking duties for dinner, so I didn’t argue or complain, but willingly stepped out of my kitchen and handed over the tongs.
Turns out, flattened chicken is pretty good. Tender, juicy, and comes pre-marinated. Greg essentially takes a whole chicken and de-bones the breast area, while leaving the legs intack. Then he tumbles the meat in our tumbler with a marinade, which tenderizes the meat just like our shish kabobs. Each chicken is vacuum-packed in more of the marinade, so it’s ready to BBQ.
We usually pre-heat our barbeque to 400°F or so, then lower the heat on one burner to low and leave the other at medium. Greg sets the whole roast on the lower burner, so that we are indirect roasting the bird. This allows for a roast chicken that remains moist, without burning the outside.
Use a Thermometer
Of course, we always use a thermometer when roasting any thicker piece of meat – that way we aren’t cutting into a cooking bird every so often to see if it’s cooked through, and then losing all those juices. If you don’t have one yet, after months of reading my tips and recipes, do yourself a favour, and get one the next time you are shopping. Very good investment.