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Michael Weaver added a photo to Stream Photos album in Recipes group 2 years ago

Smoky Paprika-Grilled Butterflied Chicken


- 1 Pasturebird chicken (approximately 2.5 lbs)
- 1 teaspoon salt, to taste
- 1 teaspoon...
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Smoky Paprika-Grilled Butterflied Chicken<br /><br />Ingredients<br /><br /> - 1 Pasturebird chicken (approximately 2.5 lbs)<br /> - 1 teaspoon salt, to taste<br /> - 1 teaspoon ground pepper, to taste<br /> - 2 tablespoons smoked paprika<br /> - 5 garlic cloves, coarsely chopped<br /> - ¼ cup olive oil<br /> - ¼ cup sherry vinegar<br /> - 2-3 green onion stems, chopped<br /><br />Preparation<br /><br />1. Thaw your frozen chicken by placing it in a large bowl. Fill the bowl with cool water (not hot water, that’ll just awkwardly cook the outside half-inch of your chicken), and let it thaw for a few hours.<br /><br />2. While it’s thawing, you can make the marinade. Combine the olive oil, sherry vinegar, chopped garlic and green onion, paprika, salt, and pepper into a large resealable plastic bag (or a baking dish).<br /><br />3. Once chicken is thawed, add it to the marinade. Seal the bag or cover the dish, and refrigerate overnight (or at least three hours. The longer the better).<br /><br />4. When your chicken is thoroughly marinated, preheat your grill to medium.<br /><br />5. While it’s preheating, remove the chicken from marinade and discard the marinade.<br /><br />6. Place chicken on the grill. This is where the fact that it’s butterflied,  comes in handy. The breasts take longer to cook, and having the chicken lie flat puts the breasts closer to direct heat. Put the hood down and grill for 15 minutes.<br /><br />7. After 15 minutes, flip the chicken and grill on the other side for about 20-25 minutes. What you’re looking for is for an instant-read thermometer inserted into the thickest part of the breast, close to the bone, reads about 160 degrees. This can take as long as 50 minutes, but check!<br /><br />At that point, remove chicken from grill and let it rest 10 minutes under a tent foil (You ultimately want a chicken that reaches 165 degrees of internal temperature.) Pair with your favorite white wine or rose, and dig the heck in.
Michael Weaver added a photo to Stream Photos album in Recipes group 2 years ago

Garlic Butter Steak
Prep Time: 5 mins - Cook Time: 10 mins - Total Time: 15 mins

- 3/4 cup ghee butter
- 1 teaspoon minced garlic
- 1/4...
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Garlic Butter SteakPrep Time: 5 mins - Cook Time: 10 mins - Total Time: 15 minsIngredients- 3/4 cup ghee butter - 1 teaspoon minced garlic- 1/4 teaspoon salt- 1/2 teaspoon ground black peppercorn- 2 tablespoons cilantro - 4 tenderloin steaks* 1.5-2 poundsInstructionsIn a small bowl, combine the ghee butter, garlic, salt pepper and cilantro, mixing well. Set aside.Season both sides of the steak with salt and pepper or of you like a little spice, Slap rub.Set the grill to high and heat until the temperature is at least 400 degrees. Place the steaks on the heated grill and cook for 3-4 minutes, then gently flip the steaks and cook for an additional 4-5 minutes, or until the steaks are heated to the desired internal temperature: - 3-5 minutes for medium-rare (145 degrees F)- 5 to 7 minutes for medium (160 degrees F)- 8 to 10 minutes for well (170 degrees F)- If you are like me and like them rare... well - you know what to do :-)The exact grilling time on your Sunterra Outdoor Grill will depend on how thick your steaks are so watch closely and measure temperature with an internal thermometer inserted into the side of the steak.Remove the steaks from the grill and allow them to rest for 3 minutes before carving to seal in the juices.Using a pastry brush, brush the tops of the steaks with the garlic butter. Flip the steaks and brush the other side and then you are ready to serve.This steak recipe is delicious sliced and served on top of a lettuce salad with your favorite veggies.

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