So, you're probably thinking, "a butterflied chicken?!?! No way. Too hard." And until Friday, that's what I thought too. However, it is sooo stinking easy! I don't know what I was so afraid of!
How to butterfly a chicken:
1. Find the back/spine.
2. Cut down one side with kitchen shears.
3. Repeat on the otherside.
4. Discard (or save for stock) the back.
5. Flip the chicken over and press down with the palm of your hand until it cracks and is flat.
Marinade, and then grill on indirect heat until the internal temp is 165° (it was between 45-60 minutes for us).
Serve with grilled veggies
It was delicious plain, but AMAZING with a drizzle of Chimichurri Sauce!
(See the last post for that recipe!)
Lemon Garlic Grilled Whole Butterflied Chicken
1/2 cup olive oil
2 Tbsp chopped garlic
2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp thyme
1/2 tsp granulated garlic
1/4 tsp basil
1/4 tsp parsley
1/4 tsp crushed red pepper flakes (more or less depending on your taste)
Zest from 1 lemon
Juice from 2 lemons
2 Tbsp vinegar
Butterfly Chicken and place in a bowl or bag. Pour marinade over and refrigerate. Allow to marinade for as long as time allows, preferably at least an hour. We did it overnight. Grill on indirect heat for 45 minutes to an hour or until the internal temperature reaches 165°.
Optional: Serve with the chimichurri sauce from my last post. (Which, once you taste it, there will not be an option. It really is that good!)