Butterflied Grilled Chicken

This is a simple chicken recipe that you can make on a weeknight and take care of the whole family. Here is what you need.

  • 1 Whole Chicken
  • Olive oil
  • Kosher salt
  • Smoked paprika
  • Granulated garlic
  • Granulated onion
  • Briquette charcoal

First you want to butterfly aka spatchcock your chicken. When you take it out of its packaging you want to dry it as much as possible using paper towels. Flip the chicken over so the back is facing you. Locate the backbone and cut along both sides removing the backbone. Checkout the picture below as a guide. You should use a sharp pair of kitchen shears or a chef’s knife for this. Discard the backbone or if you know how to make your own chicken stock there is a lot of flavor in it so save it.

Butterflied Grilled Chicken
Backbone location
Butterflied Grilled Chicken
Backbone removed, Breastbone split

At this point your chicken my not be completely flat.  With the inner cavity still exposed place your palms on top of the wings and press down until you hear the breastbone snap.  Now you have a butterflied chicken.  Rub the bird down all over with olive oil.  Season your chicken with each of the spices to your liking.  I would suggest you go a little heavier with the salt because this is a whole chicken and it needs it.  You can do this beforehand, but it isn’t totally necessary.

Butterflied Grilled Chicken

Set up your grill for indirect cooking and cook the bird *not over the coals* the coals with the breast side closest to the coals.   After about 30 minutes rotate the bird 180 degrees so the dark meat side is closest to the coals.  It will be done when the thigh and breast read 180 degrees fahrenheit.  When you check, probe your thermometer in the thickest part of the thigh without touching the bone.  This 4-pound bird took me about 45-50 minutes.  Enjoy and let me know how it came out!

Butterflied Grilled Chicken

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