Butterflied Chicken
It’s time to get your grill on with this butterflied chicken recipe that’ll have your taste buds soaring to new heights.
Ingredients
Method
2) Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place half of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
3) Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
4) Heat a griddle with coals. Spread the coals out in one dense layer and brush the griddle with oil. Unroll the chickens, place them on the griddle and cook for 12 minutes on each side.
Juicy, crispy and herb-infused, this butterfly chicken recipe is a scrumptious showstopper!
Sink your teeth into one of the most flavourful chicken dishes to ever hit the grill! With an irresistible golden skin and the kind of jaw-dropping juiciness you only get from grilling a whole bird, this butterflied chicken recipe proves that sensational meals can be both practical and delicious.
This butterfly chicken recipe starts with - you guessed it - a whole bird, expertly snipped and pressed flat for even cooking (and maximum grill marks). A fragrant paste made from fresh rosemary, punchy garlic, zingy lemon zest and juice, silky olive oil, and a generous hit of salt and pepper gets lovingly massaged under the skin and all over. The result? Deep-down flavour in every bite, from wingtip to wishbone.
Once your chicken has been left to marinate and infuse all those amazing flavours - at least an hour, though longer is even better - it’s time to get going on the grill. Place the chicken, skin side up, over the barbecue and let the flames work their magic. Flip and crisp the skin just before serving for a gloriously crackling finish. You'll end up with one of the best butterfly chicken breasts you’ll ever eat. If you want to shake things up, swap rosemary for thyme or oregano, or toss a pinch of chili flakes into the marinade for a kick of heat.
And there’s no need to wing it with sides. This butterflied chicken recipe is as versatile as it is impressive. Serve with grilled mixed vegetables for a celebration of summer, or go classic with crispy twice-cooked new potatoes with garlic aioli and a rocket chicory salad with a white wine vinaigrette. You can even take flight with a carrot and almond couscous and grilled za’atar flatbreads for the true taste of the Mediterranean.
However you serve it, this butterfly chicken recipe will rule the roost at family feasts, weekend barbecues, or weeknight dinners. And when you’re ready to try more fire-kissed fare, try grilled cumin lamb skewers, barbecued cedar plank salmon, or Michelin maestro Tom Kerridge’s ultimate BBQ rib-eye steak. Bon appetit!
