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Top Rated Butterflied Chicken Recipes
This whole grilled chicken recipe starts with a simple brine, which is the key to a juicy bird.This recipe is courtesy of the National Chicken Council.
Chicken cordon bleu has gotten a reputation over the years as a recipe that's not exactly easy to prepare. It's a traditional roulade, which takes some skill and a deft hand for balance, and the fact that it's breaded and fried is never a great inspiration. This preparation, however, uses only a few ingredients and gives you all the luxuriousness of a traditional chicken cordon bleu without the mess and fuss. It's quick and easy, and a great way to impress your guests (and family).
Butterflied Herb Chicken Recipe | Grilling
With the onset of a warm spell, my thoughts had wandered to more summer-like fare, but a resurgence of the blistering cold has me back in total comfort mode.
Roast chicken has been my crutch to get me through this winter, but as an admitted cold-wuss, I wanted to be able to grill a chicken while minimizing my outdoor time. So instead of roasting a chicken on the grill, I opted to butterfly it, spread an herb butter under the skin, and cook it directly over the flames, making the total cooking time for a whole chicken about 25 minutes.
The high heat produced a crispy skin (although slightly charred in parts), while the herb butter kept the bird moist and flavorful, creating a fast alternative to a true roast chicken on the grill that's on par with the real deal.
Butterflied Roast Chicken deserves to be the happiest chicken.
As I write this, I think it sounds a bit gory – all this removing backbones and crushing breastbones! But that’s nothing when you grow up in a family that raised meat chickens. I have vivid memories of all the chickens hanging by their feet after having gone to “chicken heaven”. Strangely I never appreciated the homegrown chickens and just wanted one that came wrapped in plastic. Aaaggh, what was I thinking. Now, I look for organic and free range chickens and happy chickens make delicious Butterflied Roast Chicken because the meat is much more flavoursome and juicy.
Now, I’ve given you all the tips and tricks you need for making the best butterflied roast chicken you will ever eat. Just serve with Crunchy Roast potatoes or Stuffed Baked Tomatoes for a perfect meal.
Comment below or contact me if you have any questions. Of course, you may just want more chicken recipes, if that’s the case you must try my Easy Italian Chicken with Potatoes and Rosemary which is a wonderful slow cooked chicken recipe.
Preparation time 20mins
Cooking time 110mins
Adapted from foodiewife-kitchen.blogspot.com
Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
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.
Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.
Making the “perfect” butterflied roasted chicken is a feat everyone wants to achieve but rarely do. Chefs and TV personas make roasting chicken seem so effortless, but the truth is, there’s more to it than what first meets the eye.
Avoid tough and dry chicken by following the steps below:
Roasted Butterflied Chicken With Potatoes
Spatchcocking, or butterflying, is a preparation technique wherein you split the chicken by removing the backbone so you can flatten it. This results in crispier skin, juicier breasts, lusciously fatty thighs, and a tastier roast overall.
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Furthermore, flattening the chicken allows the heat to evenly distribute across the bird, cooking it a little faster.
- 1 large chicken (about 4 to 5 pounds)
- 2 tablespoons of neutral-flavoured oil such as canola or light olive oil
- 2 teaspoons of chopped fresh herbs such as oregano, parsley, rosemary, thyme, marjoram, savoury, etc.
- 4 bulbs of garlic, halved horizontally
- 3 lemons, sliced into circles
- 2 teaspoons lemon juice
- 1 medium onion, roughly chopped
- 2 medium carrots, peeled and chopped
- 1 medium rib celery, chopped
- 3 medium potatoes, chopped
- 1 bay leaf
- Salt and pepper to taste
Prepare the Chicken
- Preheat the oven to 500°F (260°C).
- Remove the chicken’s neck and gizzards and set them aside for later use or discard. Rinse and pat it dry.
- Set the chicken down on a wooden board on its back. Grab a pair of sharp kitchen shears and cut out the chicken’s spine from the tail until you reach the neck. Similar to the gizzards, you can either save the backbone piece for chicken stock or discard it.
- Press down on the chicken’s wings to break the breastbone to flatten the bird. Then, turn the chicken over so it lays flat and snip off the wings-tips, as it usually burns during the cooking process.
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Season and Roast the Chicken
- Rub about a tablespoon of softened butter or ghee all over the chicken.
- Season generously with fresh herbs and spices. For best results, combine the ingredients (oregano, parsley, rosemary, thyme, marjoram, savoury, olive oil, and lemon juice) in a bowl, mix and distribute evenly on the chicken.
- Make a pocket by gently slipping your fingers in between the breast and the skin. Fill with your rosemary seasoning.
- On a rimmed baking sheet or a cast iron pan, add sage, garlic, lemon, and rosemary before laying the chicken on top. Make sure you place it with its breast side up.
- Roast for about 45 minutes or until the thickest part of the breast bone registers 150°F on an instant-read thermometer. The thighs should read at least 175°F.
- If the chicken darkens before the 45 minutes is up, reduce the oven‘s heat to 450°F.
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Add the Veggies
- Quarter or chop the veggies into large pieces. I like my veggies with the skin on, but you can peel it off if you wish.
- Toss your potatoes in a big bowl with olive oil and the remaining rosemary seasoning. Once your chicken has been roasting for about 10 minutes in the oven, pull it out and surround it with the potatoes.
- Add the carrots and leeks in a separate flat baking tray after the chicken has been in the oven for 25 minutes.
- Add about a cup of water or chicken broth to the pan if you like your veggies soft. Forgo if you want them crispy like the chicken.
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Now for the exciting part. Remove the chicken from the oven and transfer it to a cutting board. Then—please don’t forget this step!—cover it with a foil or a towel. Let it rest for 15 to 20 minutes to reabsorb its juices. If you want a juicy, super moist chicken, this is it.
While waiting for the chicken to do its thing, transfer the carrots and the leaks into the potatoes. Combine them with the remaining buttery, herby chicken juices. Put it back in the open for 10 more minutes at 355°F.
Serve and Enjoy
Serve the chicken on top of the hot vegetables or carve it into pieces before plating. And that’s it! Enjoy.
Super-Slow Roasted Butterflied Chicken
The above oven-roasted butterflied chicken recipe takes about an hour overall to prepare. This method, however, takes about three hours. Despite the long roasting time, it’ll reward you with meltingly tender chicken, with meat that has a shreddable texture.
- Preheat the oven to 200°F for at least 30 minutes.
- Prepare the chicken as listed above. Once complete, leave it to roast for about 2 hours and 45 minutes, or until a meat thermometer shows 155°F in the meatiest part of the breast. The thighs should measure at around 165°F.
- While waiting for the chicken to cook, prepare your veggies. Add the onion, celery, potato, and carrot in a small oiled saucepan and stir until browned. It shouldn’t take any more than 3 minutes or so. Add the bay leaf and deglaze it with about a cup of water.
- Use a wooden spoon to scrape the sides and release any browned bits stuck to the bottom of the pan and reduce the heat. Cook for about 20 minutes.
- Remove the veggies and leave the liquid in the pan. Boil over medium-high heat until only about 1/3 cup of liquid remains. Then, add in butter, lemon, soy sauce, and salt and pepper to taste. Leave it aside.
- Once the chicken has finished cooking, heat a large skillet over medium-high heat and add a bit of oil. Gently place the chicken on the pan with its skin side down. Cook for 3 minutes or until the skin is browned and crispy.
- Remove the chicken from the pan and leave it to rest for 20 to 30 minutes before carving.
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The slow oven-roasted butterflied chicken takes a bit more effort to prepare, but it’s absolutely worth it. Patience is key here! Serve your chicken with the vegetable and pour the thickened broth you’ve prepared over the chicken. Yum!
Food Safe Internal Temperature for Chicken
The safest way to tell if a roasted chicken is done is with a food thermometer. Take the temperature in both the breast and the thigh.
The internal temperature at the thickest part of the breast should be 160°F right out of the oven. Since the roasted chicken will rest covered for 15 minutes, the internal temperature will keep increasing and and reach 165°F (food safe temperature for poultry) without risk of overcooking.
By the time the breast reached 160°F the thickest part of the thigh usually reads around 175°F and will go to about 180°F during resting. The higher temperature in the thigh doesn’t mean it’s overcooked. While food safe at lower temperatures, most enjoy dark meat when cooked to a higher temperature.
Now cover the roasted chicken with foil or a baking pan and let it rest for 15 minutes before carving. This will ensure that safe internal temperatures are reached and it will also give the chicken juices time to redistribute.
Cutting right into the chicken without resting period will cause all the juices to just flow out and make a drier chicken.
You can use the resting period to turn the pan drippings into a delicious gravy to serve along side the chicken meat.
Recipes: Grilled Butterflied Chicken, Grilled Asparagus, Lemon and Feta Panzanella, Chocolate Strawberry Pavlova
Note: If you're lucky enough to have any chimichurri left, try it on grilled steak, grilled veggies or roasted potatoes. From Meredith Deeds.
• 1 c. chopped fresh flat-leaf parsley leaves
• 1/2 c. extra-virgin olive oil
• 2 tbsp. finely chopped fresh oregano
• 1/2 tsp. crushed red pepper flakes
• 3 cloves garlic, finely chopped
• 1/2 tsp. freshly ground black pepper, divided
• 1 whole chicken (3 to 4 lb.)
Prepare a gas or charcoal grill for indirect cooking over medium-high heat. (For gas grills, light the burners on only one side of the grill. For charcoal grills, place the coals on one side of the grill.)
Place the red bell pepper over direct heat. Cook, turning frequently, until all sides are charred. Transfer to a bowl and cover bowl with plastic wrap. Let steam for 5 minutes. Using a knife, scrape the charred skin off the pepper. Remove stem and seeds.
Place pepper in food processor or blender. Add parsley, olive oil, vinegar, oregano, smoked paprika, red pepper flakes, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse several times until finely chopped, but not puréed.
Meanwhile, dry the chicken with paper towels and place breast-side-down on a large cutting board. Using a sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. Tuck wing tips behind the back. Rub oil over chicken and season with remaining 1 teaspoon salt and 1/4 teaspoon pepper.
Place chicken skin-side up on the indirect-heat side of the grill, with the legs facing the hot side of the grill. Cover and cook for 20 to 25 minutes, until an internal meat thermometer registers about 150 degrees in the thigh and 120 degrees in the breast. Carefully flip chicken to skin-side down, keeping it over the indirect-heat side of the grill. Cover and cook about 10 to 15 minutes more, or until skin is crisp and chicken is cooked through.
Transfer chicken to a cutting board and let rest for 10 minutes. Carve and serve with chimichurri.
Grilled Asparagus, Lemon and Feta Panzanella
Note: Grilling the asparagus and rustic bread for this spring version of an iconic summer salad gives it a pleasant smokiness. Grilling the lemon before its juice is added to the dressing tones down the acidity and sweetens its flavor. From Meredith Deeds.
• 2 lb. thick asparagus (1 bunch), woody ends cut off
• 1/4 c. plus 3 tbsp. extra-virgin olive oil, divided
• 2 (1-in.) slices of peasant bread (about 5 oz.)
• 1 tsp. Dijon mustard, divided
• 1/4 tsp. freshly ground black pepper
• 1 medium English hothouse cucumber, halved lengthwise, cut crosswise into 1/2-in. pieces
• 1/2 c. thinly sliced red onion
• 1 c. tender herb leaves (Italian parsley, tarragon, mint and/or basil, or a combination)
• 4 oz. crumbled feta cheese
Prepare grill for medium-high heat.
Toss asparagus with 1 tablespoon oil and 1/4 tsp. salt. Brush 2 tablespoons oil on both sides of bread slices. Place the asparagus on the grill and cook, turning occasionally, until lightly charred on all sides and crisp-tender, 4 to 5 minutes. Place lemon halves, cut side down, on the grill and cook, 5 to 6 minutes, until charred on the cut sides and hot throughout. Place bread slices on the grill and cook, 1 or 2 minutes per side, until browned.
Squeeze the grilled lemon halves into a bowl and measure out 2 tablespoons of juice. In a large bowl, add the 2 tablespoons lemon juice, mustard, remaining 1/4 teaspoon salt and pepper. Stir to combine. Whisk in remaining 1/4 cup olive oil.
Cut grilled asparagus into 1 1/2-inch pieces and grilled bread into 1-inch cubes. Place both in a large bowl. Add cucumber, red onion, herbs, feta and pine nuts. Drizzle with the dressing and toss to combine.
Chocolate Strawberry Pavlova
Note: Elegant and easy, this light and luscious dessert is a spectacular ending to a lovely Memorial Day meal. The meringue needs to bake and cool completely in the oven before you can assemble it, which only takes a few minutes, so you'll need to plan ahead. From Meredith Deeds.
• 3 tbsp. Dutch cocoa powder, sifted
• 3 oz. dark chocolate, finely chopped
• 1 lb. strawberries, hulled and halved or quartered
• 1 1/2 c. heavy whipping cream
• Grated dark chocolate, for garnish
To prepare the meringue: Preheat the oven to 350 degrees and line a baking sheet with parchment.
In a mixer bowl, whisk the egg whites on high speed until soft peaks form. Gradually add the sugar and continue to whisk until the meringue is stiff and shiny.
Sprinkle the cocoa, vinegar and chopped chocolate over the egg whites and gently fold in with a large spatula. Spoon the meringue onto the parchment in a 9-inch circle.
Place in the oven, and immediately reduce temperature to 300 degrees and cook for 1 hour. Turn off the oven, open the door slightly and let the meringue cool completely, about 2 1/2 to 3 hours. It will sink a bit in the middle and cracks will form. (The meringue can be made and kept in an airtight container 1 day ahead.) Carefully transfer meringue onto a large serving platter.
To prepare the topping: In a medium bowl, combine the strawberries with 2 tablespoons sugar. Stir to coat. Let sit for 20 minutes.
In the bowl of an electric mixer, beat the cream with remaining 2 tablespoons of sugar on high speed until soft peaks form. Spoon cream into the sunken middle of the meringue. Sprinkle the grated chocolate over the top of the cream. Spoon the strawberries onto the middle of the cream and serve.
Butterflied Chicken with Lemon and Rosemary
Put chicken into a large freezer bag. Pull the waxily aromatic needles off two of the sprigs of rosemary and drop them on top.
Cut a lemon in half and squeeze juice into the bag, chucking the rinds in the bag afterwards, too. Pour in olive oil and then tie bag. (Or vacuum seal, if possible.) Give it a good squeeze around the edges before sitting in the refrigerator.
Marinate chicken for a couple of hours, or overnight—even a couple of days.
Preheat oven to 425°. Once chicken is at room temperature, lay chicken (skin side up) along with lemon rinds and onion pieces, on a foil-lined pan. Add remaining sprig of rosemary torn into a few pieces and tuck into leg and breast of chicken.
Cook for 45 minutes. The chicken should now be crisp-skinned and tender within. Take the pan out and cut chicken into four pieces. Arrange on a plate along with onion bits.
Pour over any syrupy golden juices from the pan and sprinkle generously with sea salt. Cut a lemon or two into quarters and scatter these clumpily about the chicken.
Recommended technique: For a spicier option, brush the skin of the butterflied bird with some sambal oelek (hot, sharp chili paste) loosened with a little vegetable oil.
Mix scallions, lemongrass, ginger, and garlic in a medium bowl. Heat oil in a small saucepan over high until hot but not smoking, about 2 minutes. Pour over scallion mixture. Let sit, stirring often to keep aromatics from burning, 5 minutes (scallions will sizzle, turn bright green, and wilt almost immediately). Mix in Aji-No-Moto seasoning (if using) and season with salt.
Do ahead: Sauce can be made 2 days head. Cover and chill.
Chicken and assembly
Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, shaking often, until spices are very fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool. Finely grind, then transfer spice mix to a small bowl.
Place chicken, skin side up, on a cutting board. Using your palms, press firmly on breastbone to flatten breast you may hear a crack. This means you’re doing it right. Set chicken, skin side up, on a large rimmed baking sheet. Season generously on both sides with salt, then sprinkle spice mix all over, getting in every nook and cranny. (You may have a little spice mix left over.) Tuck wings underneath the breast. Chill, uncovered, at least 4 hours and up to 2 days.
Let chicken sit at room temperature 1 hour before grilling. Drizzle with oil and pat all over.
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill for a gas grill, leave one or two burners off). Place chicken, skin side down, on grate over indirect heat. Cover grill, placing vent (if your grill has one) over chicken so it draws heat up and over it. Grill until skin is lightly browned, 15–20 minutes. Turn chicken over and cook, still covered, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breast registers 160°, 20–25 minutes. Transfer chicken to a cutting board and let rest at least 15 minutes before carving. Serve with lemongrass sauce and rice.
How would you rate Grilled Butterflied Chicken With Lemongrass Sauce?
100% loved the chicken! I placed the rub both underneath the skin as well as on top of and did this with the salt too and the results were great! I don’t think I loved the sauce bc of the MSG (which I have nothing against). I just thought that it was a bit much for the delicate flavors of the chicken. The garlic was very strong and I love garlic, so I may try to leave out the MSG and reduce the garlic and maybe try to see if I can make my own version of a sauce. The chicken though with the toasted coriander and cumin was superb! Easy to cook as well when you spatchcock it.
This was so good! We used chicken drumsticks instead of a whole chicken, and they were juicy and delicious.
The chicken and sauce on their own were good, but together were amazing! Made everything according to directions except: no MSG, and used dried lemongrass + lemon rind in place of the stalk. Served with simple roasted brussel sprouts and brown/wild rice to not compete with the rest of the dish - perfect!
This dish is easy & flavorpacked-iɽ ladle that sauce everyday on rice or any protein. We only had pre-ground cumin and coriander and didn't have MSG. Still was awesome. Definitely a keeper-make it!
This was so delicious. I've never spatchcocked a chicken before, much less grilled a whole chicken, and the results were amazing. I'm not the biggest fan of cumin so I only did a teaspoon along with the coriander and thought it was perfect. I wish Iɽ had the MSG, but in these times I couldn't get my hands on any. I also couldn't find black sticky rice to make a proper purple sticky rice, so I just made plain sticky rice and it was great anyway. I feel fortunate to have any rice at all, as my local markets have been out for weeks. The lemongrass sauce was so good, and I feel lucky that I had a bunch of lemongrass stashed in my freezer so that I could make this. Next time I will definitely make it with the Aji-No-Moto.
The sauce was incredible. I ended up mixing it in with the rice and made fried rice the next day. 100% doing that on the regular.
Delicious! Used a whole cut up chicken instead of butterflied chicken. The sauce is a must.
So delicious and 100% unique. We make roast chickens every couple weeks, and this was totally different from anything else we've made before. The MSG is definitely essential to the sauce - gave a salty umami flavor without making the whole thing a salt bomb. We forgot to take the chicken out of the fridge in advance, so it took about 90 minutes to cook on indirect heat (instead of the 45 mins in the recipe), but it was still incredibly juicy and tender. Also love that we didn't to blend or food process the sauce. Will definitely be making this again!
Butterflied Chicken with Herbs and Cracked Olives
The night before you plan to grill the chickens, place them on a work surface, breast side up, and open them up against the surface as much as possible. Using your palms, press firmly on breastbone to flatten breast. You may hear a crack. This means you’re doing it right. Set chickens, breast side up, on a large rimmed baking sheet. Season generously on both sides with salt and black pepper. Chill, uncovered, at least 8 hours and up to 2 days.
Remove chickens from refrigerator and set out on your counter. Combine garlic, Aleppo-style pepper, rosemary, and ¼ cup oil in a small bowl. Rub chickens all over with mixture and let sit until room temperature, 1–2 hours.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill for a gas grill, leave one or two burners off). Set chickens, skin side down, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they color evenly, until skins are lightly browned, 15–20 minutes.
Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°, 20–25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving.
Mix olives, lemon juice, oregano, chopped parsley, remaining ¼ cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.
To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves.
Thai grilled chicken recipe (gai yang ปลาเผา)
Time: About 1.5 hours to grill (however, best to think ahead and marinate the chicken the day before)
Recipe size: 2 whole chickens (or more if you’d like)
Flavors: Salty, smokey
Eat it with: Gai yang (ปลาเผา) is very common to eat in Thailand along with som tam (green papaya salad) and sticky rice. But really, it goes just as well with any kind of rice as well, or just as pure delicious chicken protein.