Broiled, Butterflied Chicken

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Made this chicken today. My husband and I loved it. It was so easy. It did take about 20-25 minutes per side in my oven/broiler. We can't wait to try it butterflied on the grill. Thanks Mr. B.

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Wow, such quick and juicy chicken! I agree with the reviewer before, as I always watch the episode before I make the recipe. I probably cooked about 18-20 minutes first before flipping, then needed about 20 minutes on the other side. Either way, chicken delicious and jus was very easy to make. Thanks AB!

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Alton Brown is amazing, and this dish ended up coming out extremely delicious, but I wish I had watched the episode rather than going off the recipe alone. I had a hell of a time getting the center of the breast up to temperature and ended up having to flip it again. The recipe says to broil breast up for 10 minutes and in my paranoia to not overdo it, I only went 12 minutes, but in the video Alton Brown leaves it in breast side up for a full 18 minutes. If I had done that it probably would have been done sooner and saved me a whole lot of stress!

Lesson learned: if you're making an Alton Brown recipe, watch him make it first!

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My wife loved this when I made it. The only change I had to make was lowering it away from my broiler one rack level. We have a not-so-nice oven and it was charring it a tad too much. I'll be making this one again!

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Very flavorful and juicy!

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My whole family watched this episode with me and wanted to make it. We all stood around our kitchen island and everyone had a hand in the dish. It was beyond excellent! It sure made boring chicken exciting again!

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Thank you for teaching me this butterfly method of preparing a whole chicken. It was daunting to me, but watching the video and your explanation really made it seem very manageable, and turned out great. Thanks, Alton!!! :

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It was tasty. However, I prefer chicken without the skin on. Somehow, after the extra olive oil, the jus, and the skin, certain parts of the meat were kind of greasy. The spice combo that you put under the chicken skin is incredible--do taste it as you make it.

Besides that, I felt it was a waste of vegetables; and saving the chicken fat for a vinaigrette is not a healthy recommendation---it completely solidifies in the refrigerator, suggesting that it is the saturated kind of fat. AB could be a little more health conscious, if you ask me.

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This chicken is magically delicious. I absolutely love the jus and the rub. I cooked it several times a year and always come back.

But if you follow these directions, your chicken will be severely undercooked. Alton attempted to simplify roasting a chicken by butterflying it to get it flat, then broiling both sides, rather than doing a two temperature approach. The chicken is still just too thick to do this, and if the chicken wings are poking up at all they'll get very burnt.

I've debated par-cooking the chicken a little bit at a low temperature before broiling, but never tried it. This is tasty, but just not the low-effort recipe Alton makes it out to be.

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The chicken barely made it to 120 degrees internally when using the instructions as written on this website. I ended up baking it for another 50 minutes at 350 degrees to get it up to 172 degrees internally (chicken package said cook to 180; Alton said cook to 165 - I split the difference. It was delicious after I baked it.

Read what others are saying about Alton modifying this recipe to include longer broiling time. I don't know why no one has taken the extra step to fix this recipe online!!