Butterflied Chicken

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I'm a newlywed. I've been trying to experiment here and there with different recipes. I was watching Food Network and saw this recipe. Ina is amazing! I didn't have butterfly chicken in the house. All I had was boneless, skinless chicken breast. I tailored the recipe according to the chicken breast. It came out awesome! My husband loved it! I will definately use this recipe again! Thank-you!

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I don't understand how it is Ina's or the recipe's fault if you burned your chicken. Did Ina come to your house and cook it for you? If not, she had no control over whether you burned it, and to give the recipe one star because it was burned isn't fair at all. You can't judge the flavor, either, if you took off all the skin, because that's where all the flavorful ingredients were.

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This is the best chicken recipe I've tried. And I make chicken at least once a week. I followed the recipe except I backed it instead of grilling. This will be one dish that I'll make over and over.Can't wait to share it with my family and friends.

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I burnt the HELL out of this. Even after picking off the burnt layer of skin- this lacked flavor MAJORLY. I made the marinade exactly as written. I MAY try this again as long as i remember to slow my roll when grilling it!

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I made this chicken for a casual dinner party and it was a hit! Everyone loved it! It was the best chicken I have ever had... very tender and moist. I cooked it in the oven and served it with skewered tomatoes roasted in the oven and the balsamic marinated broccoli. This is definately a favorite that I will make over and over again.

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I made this with chicken breasts and baked it instead and it still was a hit! Using fresh ingredients is key. This is a keeper.

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I couldn't wait to write this review. We had this last night and it was OUTSTANDING! This was hands down the best chicken I've ever had - yes, really! It was so moist and flavored perfectly. We had this with Ina?s Lemon Fusilli dish (see that recipe for it?s review ? also outstanding. The only thing that I changed was that I used 6 boneless, skinless chicken breast. We marinated the chicken for 24 hours. Because we didn't do the butterfly part of the chicken, we didn't do the rosemary springs or lemon slices. We combined the chopped rosemary, garlic, lemon zest, lemon juice, olive oil, salt & pepper in a plastic bag and put the chicken in the bag tossing the chicken well with the marinate. When we grilled, we did the first side for 10 minutes. The second side 10 minutes and then flip one more time for 5 more minutes - Total 25 minutes cook time. This is a new family favorite dish. It went really well with the lemony pasta dish. One last thing, because we had the grill going, we also did the Cherry Tomato Kabobs from the Butterflied Chicken episode. We put the grilled tomatoes on top of this lemony pasta dish, which added a nice additional taste, texture & contrast to the raw small grape tomatoes. What a great meal. Thanks Ina!

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Saw the episode and made it that night. De-boned the bird myself and did a steller job! I did one bigger chix instead of two. Started it off in the oven and moved it to the grill. Love, Love this recipe...on my list of dinners...

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I had our local butcher butterfly and debone the entire whole chicken. I added fresh grated ginger to the paste then followed the recipe. I rolled the chicken then tied with butcher string. On propane BBQ grill over medium heat; grilled chickens turning slightly every 3-5 minutes for 35-45 minutes. My fiance and guests devoured the chicken for his birthday party!!!

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We love both lemon and rosemary on our grilled chicken-use them in my marinades every time we make it. But this did not have the flavor I was expecting. Since I do not have a service butcher in my grocery I took the advice of other reviewers and bought large slit breasts with the skin on. Followed the recipe to a tee, even adding a little more lemon than called for. I let the chicken marinate for about 8 hours. I was really disappointed with the lack of flavor, although the chicken was very moist. Sorry Ina, we like my own marinade so much better.