Recipe courtesy of Yaara Amberg

Grilled Butterflied Chicken

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
  • Yield: 4 to 8 servings
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One 3- to 4-pound whole chicken, innards removed

Extra-virgin olive oil, for brushing

Kosher salt and freshly ground pepper


Special equipment:
2 bricks
  1. Prepare a grill for high heat. Wrap 2 bricks with foil. 
  2. Remove the backbone of the chicken with kitchen shears. Place the chicken skin-side up and flatten the breastbone by pressing down hard with your hands or a cast-iron pan. Brush the chicken all over with oil, and sprinkle with salt and pepper. 
  3. Place the chicken on the grill skin-side down. Place the prepared bricks on top to keep the chicken flat. Cook, covered, for 30 minutes. Flip the chicken and cook, covered, until an instant-read thermometer registers 165 degrees in the thickest part of the thigh, 15 to 30 minutes more.

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