Great taste and crispy skin in a classic grilled butterflied chicken. You too can grill a whole chicken and get it done just right.
There are a lot of articles about grilling a butterflied chicken, but most grill amateurs won’t try it. I’m here to tell you it is easy, and it works.
Start with a medium size whole chicken 4-5 pounds. Cut out the backbone with kitchen scissors. Split the breastbone a little so it will lay flat. A little salt and pepper. Grill skin side down over medium heat until browned. Flip once and finish grilling to the correct temp. I brushed with some BBQ sauce just before reaching the final temp
A nice solid 4.
Notes: I had a wife longing for BBQ so hence the sauce but this can be seasoned any way you want. I will usually do my 7:2:2 seasoning.
Preheat grill to medium. Get surface temperature to about 400 degrees. Clean and oil well. Clean the chicken if you desire and pat dry. (See https://www.101cookingfortwo.com/chicken-rinse-not-rinse/). Cut the backbone out of the chicken with sharp kitchen scissors. You could use a knife, but the scissors are much safer and work great.
With a large knife, give the breastbone a large nick in the front of the chicken to help the bird lay flat.
Rinse the inside of the bird out, trim any loose fat and extra skin. Pat dry again. Give the bird a good sprinkle of coarse salt and pepper. You could use any seasoning you want here. Also, you could brine.
Place skin down on the grill.
Flip after you get a nice browning on the skin. 12-15 minutes. Your grill temp is probably different than mine so go for color.
Continue to grill until the temperature of the breast in the thickest part is 160. Give the chicken a good brushing of BBQ sauce of your choice (obviously, skip if not doing BBQ). Grill, another 3-4 minutes until the sauce, is browning well, and the temperature is 165. The thigh temp was 185 at this point.
Let set for 5 minutes then cut and serve.
July 3, 2016