Thai-inspired chicken prep for the grill
Ingredients: chicken, bamboo skewers · 20 min cook time · 300kcal · ~₩10,000
Ingredients
1whole chicken, 2개 bamboo skewers
Instructions
1. Using poultry shears, cut down both sides of the chicken's spine, similar to spatchcocking.
2. Trim away any excess fat from the chicken. These scraps can be saved for making stock.
3. Flip the chicken over and push down on it to flatten the sternum. Then, slice right through the sternum, which is generally made of thin cartilage and bone, making it easy to cut.
4. Insert the first bamboo skewer underneath one thigh, through the bone, out the other side of the thigh, and then straight through the breast.
5. Insert the second skewer through the drumstick, out the other side, and then all the way through the breast again. This helps the chicken stay flat and makes it easier to maneuver on the grill.
6. Repeat the skewering process for the other half of the chicken. Splitting the chicken in half allows for independent control of cooking rates for the legs and breast on the grill.
Source: Watch the original video