Butterflied chicken is my second favorite way to grill chicken.
*After rotisserie grilling, of course.
I picked up this technique from Su-Mei Yu in Fine Cooking magazine; I've been using it for years, and I've played with her recipe a bit. I've made it more of a brinerade than a marinade, but the flavor profile of of garlic, cilantro stems and soy sauce is her idea.
*I love that I can use cilantro stems in the recipe. I feel like I get something for nothing, by using an ingredient that would normally be thrown away.
The other idea from Su-Mei Yu's article is intentionally making leftovers. Whenever I cook whole chicken, I always cook two chickens. We eat one for the main meal, and I have leftovers for later in the week. I'll be following this recipe with a couple of examples of how to use leftover chicken to make multiple meals.
*Meals that are fancier than just eating the leftovers as they are. I love leftover chicken, but three days of it leaves me dreading that last drumstick.
Recipe: Grilled Butterflied Chicken, Thai Brinerated