Oi Gente!!

 

I am big sucker for whole chickens.  They are easier to deal with, overall cheaper, and a lot more versatile.  When I think chicken (which is often, ya know) 90% of the time I just buy a whole chicken anyway.  Then, I make the decision if the chicken will stay whole, if it will be butterflied, or broken apart.

There are so many advantages for approaching poultry this way.  One of my favorite reasons for choosing whole chickens, is collecting bones to make stock!  Seriously, I swear I’m not weird, but it’s true, collecting bones is like a thing for me.  I have a zippy bag in my freezer, where I save all my chicken bones until I have enough to make stock.  Call me a bone hoarder if you want, but who doesn’t loooove a good homemade stock???  Anyway…

We will talk more about the magic of stock making some other time, but yeah… when you butterfly a chicken, you can save the back to make stock, which is pretty awesome to me.  And if this whole talk of hoarding bones in your freezer freaked you out, don’t worry.  A significantly less weird reason why butterflied chicken is awesome is, cooking chicken with the bones (oh sorry, bones again) help ensure a juicier end product.  Juicy chicken?!!? Well, yes, pleaseeee!!!!!

This grilled butterflied chicken recipe was a total hit in my house this summer!  I know you will love it too.  Make it, take a picture and show me your awesome Grilled Butterflied Chicken by tagging me on FB or IG, or use #cookingwithaline

Let’s get butterflying!

 

Butterflied Chicken Step by Step

 

Butterflying a chicken is actually pretty easy.  All we need to do is remove its spine with either a butchers knife or some kitchen shears…

grilled butterflied chicken

That’s it.  Save the back for stock, if you’d like to join my bone hoarding team haha

grilled butterflied chicken

 

Now the Recipe steps

 

Now that the chicken is all butterflied and all, tuck the wings back so they don’t burn while grilling.  Season the front first with some salt and pepper…

grilled butterflied chicken

Then, flip the chicken belly down, cut some incisions on the back of the breasts to make sure the salt and the marinade will penetrate well.  Season with salt and pepper and let the butterflied chicken sit belly down while you finish gathering the rest of the ingredients, about 10 mins or so…

grilled butterflied chicken

While the chicken is resting, chop the cilantro…

grilled butterflied chicken prep

Gather up all the seasonings…

grilled butterflied chicken prep

and mix it all up!!

grilled butterflied chicken prepgrilled butterflied chicken prep

Rub the paste all over the chicken, especially in the back cavity.  Put the lemon peels in the cavity and put the chicken in a ziplock bag in the fridge to marinate, preferably overnight.

grilled butterflied chicken

After the chicken has marinated long enough, remove some of the excess marinade with a paper towel.  Place the chicken on a preheated grill, belly up first.  Grill for approximately 25-30 mins (note: every grill is different, so stay close to monitor the flames to make sure your chicken doesn’t burn).

grilled butterflied chicken

Flip the chicken belly down, and grill it until the skin is golden brown, approximately 15-20 mins (DON’T walk away from the grill right now… make sure you stay close to monitor the flames to make sure the chicken doesn’t burn).  Flip the chicken belly up again, and check with a kitchen thermometer to make sure the internal temperature has reached 165F.   If the chicken skin is golden brown, but the internal temperature has not yet reached 165F, reduce the heat to medium and continue to cook it belly up until it does.  When the thermometer reads 165F, remove the chicken from the heat, place it on a cutting board, or cooling rack, and let it rest for 10 minutes before serving.

grilled butterflied chicken

 

All done!  I loooove these charred parts of the skin!!!

 

grilled butterflied chicken

 

Yields 4-6 portions

Grilled Butterflied Chicken

8 hrPrep Time

45 minCook Time

8 hr, 45 Total Time

Save RecipeSave Recipe

Ingredients

  • 1 whole chicken
  • 1 Tbsp brown sugar
  • 1/2 tsp ground cumin
  • 1/tsp mustard powder
  • 1 tsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 Tbsp salt
  • juice of 2 limes, reserve the peels
  • 1/4 c olive oil
  • 1/2 c roughly chopped cilantro (and more for garnish)

Method

  1. Remove the chicken's spine with either a butchers knife or some kitchen shears*
  2. Save the back for stock (optional)
  3. Tuck the wings back so they don't burn while grilling and season the front first with some salt and pepper
  4. Flip the chicken belly down, cut some incisions on the back of the breasts to make sure the salt and the marinade will penetrate well. Season with salt and pepper and let the butterflied chicken sit belly down while you finish gathering the rest of the ingredients, about 10 mins or so
  5. Rub the paste all over the chicken, especially in the back cavity. Put the lemon peels in the cavity and put the chicken in a ziplock bag in the fridge to marinate, preferably overnight
  6. After the chicken has marinated, remove some of the excess marinade using a paper towel, and place it on a preheated grill, belly up first
  7. Grill for approximately 25-30 mins**
  8. Flip the chicken, and grill it belly down until the skin is golden brown, approximately 15-20 mins***
  9. Flip the chicken belly up again, and check to make sure the internal temperature has reached 165F
  10. When the thermometer reads 165F, remove the chicken from the heat, place it on a cutting board, or cooling rack, and let it rest for 10 minutes before serving
  11. Bom Apetite!!!

Notes

* alternatively you can ask your butcher to do this for you ** every grill is different - stay close to monitor the flames to make sure your chicken doesn't burn *** DON'T walk away from the grill right now... make sure you stay close to monitor the flames to make sure the chicken doesn't burn

7.6.5
35
http://www.alineshaw.com/grilled-butterflied-chicken/

Leave a Reply