Butterflied Whole Chicken

 Butterflied Whole Chicken

 This is hands down the best chicken I have ever made.  This recipe is from the Bon Appetit website. (BTW, I do know this pic is not of a butterflied chicken, but it was my first attempt and I messed up)





Butterflied Whole Chicken

1/4 cup sea salt or kosher salt
1 Tbsp freshly ground
black pepper
10 garlic cloves, crushed
2 Tbsp fresh rosemary leaves
2 Tbsp fresh oregano leaves
2 Tbsp fresh thyme leaves
6 cups cold water
2 Tbsp canola oil or
vegetable oil

4 Tbsp extra virgin olive oil
5 garlic cloves, crushed
Juice of 1 lemon
1/4 cup honey
2 Tbsp white wine vinegar
1 tsp water
Combine all the brine ingredients in a large bowl or large sealable plastic bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release the maximum flavor. Transfer half the brine to another bowl or bag.Put the chickens in the brine, transfer to the refrigerator, and brine for at least 3 hours, and up to 24 hours.
Indirect Grilling
Prepare the grill for indirect cooking; the temperature should be 300°F. Drain the chicken and dry with paper towels. Glisten with the canola oil.

Put the chickens skin side up on the well-oiled preheated grill and cook, covered, with the addition of wood of your choice (I prefer fruit woods when available), for 45 minutes.

Meanwhile, combine all the baste/glaze ingredients in a small bowl.

Baste the chickens, using a regular brush or an Herb Brush, and continue to cook, covered, basting every 15 minutes, for 45 minutes, or until the chicken is done: the juices should run clear when a thigh is pierced, and the thickest part of the thigh should register 165°F on an instant-read thermometer.

Transfer the chickens to a cutting board, skin side up, and allow to rest for 10 minutes before cutting into 6 pieces each (2 breasts, 2 thighs, 2 drumsticks).


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