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. 

Flattened Chicken

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. 

So, BBQ it until it’s about 180°F in the thickest part of the breast. If the bird is getting burnt or the BBQ is flaring up too much, the burner it is sitting over can be turned off completely, and the other burner can be turned up just a bit. Or place it on a higher grill if your bbq has one. Chicken with the skin on tends to flare up as the fats are released, but for the most part, if possible, leave the lid on and let it be for about 45 minutes to an hour. 

 Vegetable Splash

This particular Sunday, Greg prepared some peppers and mushrooms with our Garlic Vegetable Splash from the Garlic Box. Just “splashed” some over the veggies and then grilled them during the last few minutes of the roast. Can’t say I mind at all when he brings home new products to try.