Food Network
Home> Recipes> Chicken>
Broiled, Butterflied Chicken Recipe

Broiled, Butterflied Chicken

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (70)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 70

Showing 31-40 of 70

Sort by:

Newest

  • on February 02, 2007

    Flag

    This was the best chicken I have ever made. It was so easy and cooked in a flash. I'm having friends over for dinner tonight and will be making it again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 05, 2007

    Flag

    Love this recipe. Very simple to do, and it tastes like something you could get downtown. I eat the veggies as well (if they're not too past their prime and the flavor is amazing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 05, 2006

    Flag

    Long review from a beginner: all reviews raved about this chicken and I had high hopes. I never cut up a whole chicken before and was intimated. After cutting down the one-half of the back I finished cutting the back out which was a bit hard for a first timer. I really recommend if you never saw the show and only going by reading the recipe (like me, then watch the video at http://www.cuisinemag.com/main/videos/46-removingKeelBone.php so you know what it is and looks like. Cutting the bird was then MUCH esier and not that bad at all. you can buy a bird already cut up and save time/effort. Also, I live in an apartment and my broiler is small and only has 2 levels, high and low. Place bird on lowest level (it?s practically near the flame on the small apt stoves anyway. DISREGARD ALL TIMES in the recipe. Check chicken after 5 minutes, then every 5 or more afterwards if your stove is very hot. After 10 mins like the recipe states, my chicken skin was burnt. Make sure you are your own judge for timing and know your own oven. If it cooks fast then check the bird after 5 mins, not 10 per recipe.
    I flipped my bird since the skin was burned. Even after this and keeping it breast side down, it needed much longer than 15-20 mins per recipe. It took 30+ mins but be your own judge. Despite burning the skin, the breast meat was UNBELIEVABLY very good. Also, if you burn the skin like me, it would be FABULOUS if you serve w/ a starch like AB?s Stove Top mac-n-cheese. Super fast and incredible along with AB?s rice pilaf, both on this site. Also, you may want to add cornstarch to turn the au jus into gravy if you overcook and dry out the bird but I am sure it will be moist as is, like mine!!
    I?ll make this again and repost after trying a few more times to get the hang of this recipe. It was a lot easier doing t his recipe then roasting and constantly basting an intact bird. HIGHT LRECOMMEND. Don?t be upset if you mess up recipe ? it is so worth it!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 03, 2006

    Flag

    The beauty of this recipe is the way you handle the chicken. Once you've buterflied it, throw it on the grill.

    As usual, it is Alton's technique that gives the recipe its distinction.

    Charles Muchmore
    Phoenix, AZ

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 28, 2006

    Flag

    Juiciest chicken I've ever had. Tasted good too. It did need more cooking time though.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 21, 2006

    Flag

    Wonderful flavor and ease of prep. I turned the chicken after about ten minutes and the breast skin was beautiful, but I had to cook it for another hour and a half before it reached temp. I did tent it for the extra time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 05, 2006

    Flag

    I ended up buying a heavier bird than Alton suggests so the cooking times were considerably longer than the recipe calls for. In addition, I was using a gas broiler and do not have the luxury of changing the location of the broiler element, so the cooking process required a more attentive eye to prevent burning and ensure consistent browning. Overall, however, the bird was both well seasoned and juicy with mostly crispy skin. The jus. made a great sauce and the red wine really intensified the aroma and flavor of the drippings. Bravo Mr. Brown!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 19, 2006

    Flag

    Chicken tasted fine, but certainly took longer than 30 minutes to cook!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 18, 2006

    Flag

    Yum! The sauce was especially tasty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 21, 2006

    Flag

    Absolutely loved it!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.