Photo: Butterflied Chicken Recipe
Ingredients
- 1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
- 3 garlic cloves, chopped
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
- 1/2 lemon, thinly sliced
Directions
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.
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By ThaiMexItUp
Westminster, CO
on June 29, 2011
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One of my favorite ways to grill chicken. It's also the most cost effective to buy a whole fryer than it already cut up. Plus it is great for those who like both dark and white meat. Google how to butterfly your chicken if you don't know how. It's super easy!
By DocTheCook
Bethlehem, PA
on January 16, 2011
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Enjoyed this recipe--as I do almost all Ina's recipes. However, Cook's Illustrated had a very similar recipe listed about two years ago. They butterflied but did not debone the chicken. Those of you who prefer to do it yourself--just butterfly the chicken by removing the backbone. Do not debone it, just be prepared to add some cooking time... Still a great recipe and unlike the Cook's recipe--Ina uses less olive oil so there are fewer flare-ups on the grill!
By jblackburn3_8065046
Vancouver, WA
on May 29, 2010
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I have made this chicken several times, truly wonderful! I had a dinner party, one of the guests being a cookbook writer...she went crazy over this. I love that Ina keeps things simple, fresh and always delicious!
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