I had our helper prepare the chicken this way, just because I really think it is a nice way to present the chicken. Of course, it would cook easier, and tastier too, if cut up into serving pieces. But hey, it doesn’t look that pretty.
I wasn’t sure how I was going to make it, but I knew I was going t keep it whole. I wanted to marinade it for sure. I actually just went through the fridge and the pantry, got what was interesting, and mixed it all together. That was it, simply. The addition of the acid in the cream was a way to make buttermilk (or is it butter cream now?). Then the flavorings. I wasn’t sure what would happen to the cream cooking off on the chicken skin. But it ended up crunching in a good way anyway so it all worked out. 🙂
Butterflied Pan-Grilled Chicken Recipe
1 chicken, butterflied, about 1.2 kilos.
1 cup cream
juice of about 1 lemon, or juice of 3 calamansi
1 teaspoon oregano
1 teaspoon rosemary
1 tablespoon of rock salt
pepper to taste
garlic powder, to taste
black pepper, to taste
1/2 tablespoon per side for salt
1/2 cup broth
Mix all the of the ingredients for marinating and submerged and massaged chicken in the mix. Allow to marinade for at least an hour. Remove from the marinade before cooking. On the skin (facing up) season lilberally with garlic powder, black pepper and salt. In a hot grill pan, put the chicken skin side down and let it get crusty. While this side is grilling, season the underside some more with the same ingredients. Cover. After 20 minutes, flip and cook on the other side for 15 more minutes. Add in the broth and let this dry up again, though covered.
Serve with rice, or pasta. Yum.