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Grilled Butterflied Chicke




Source of Recipe


Good Things Utah

Fresh Market Grilled Butterflied Chicken

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Prepared by Angel Shannon
www.cookingwithangel.com

Step One: Turn chicken so the backbone is facing up and the wings are away from you. Cut backbone out with kitchen shears (cut as close to the backbone as possible and save for making chicken stock).


Step Two: Turn chicken over so that the legs are away from you. Use a sharp knife to cut the grizzle (white spot). Twist chicken to expose the breast bone; slide fingers around the bone to loosen and pull out.


Step Three: Trim as much fat off as you can. Cut in half if desired or leave whole. Fold wings up underneath.


Step Four: Marinate in gallon size kitchen bag using your favorite oil based dressing, add any herbs that you’d like, maybe a squeeze or two of orange juice. I use red pepper flakes and Herbes de Provence. Marinate for 1-3 hours in fridge.
Wrap the end of the chicken legs in foil to avoid scorching. Grill at 325 degrees (skin side up) for 30 minutes with lid closed. Turn and continue to grill, skin side down, for an additional 30 minutes or until juices run clear (160 degrees).