Recipe courtesy of Yaara Amberg
Grilled Butterflied Chicken
- Level: Easy
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 421
- Total Fat
- 31
- Saturated Fat
- 8
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 34
- Cholesterol
- 135
- Sodium
- 626
- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
Ingredients
One 3- to 4-pound whole chicken, innards removed
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
Directions
Special equipment:
2 bricks- Prepare a grill for high heat. Wrap 2 bricks with foil.
- 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.
- 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.