Grilling, Sunday dinner
comments 6

Grilled Butterflied Chicken with Garlic Butter

Grilled Butterflied Chicken with Garlic Butter

Grilled Butterflied Chicken with Garlic Butter

How do I grill a chicken if I don’t have a rotisserie?

Friends and family ask me this all the time. They enjoy their grilling, but they’re not fanatics like me. They don’t want to spend time futzing around with a rotisserie.

When I need a quick roast chicken, I butterfly. A few snips with poultry shears and the backbone is out. Then I live out my comic book fantasies, mutter “It’s Clobbering Time” under my breath, and squash the chicken flat.2

Why butterfly, if I want to save time? Why not just throw the whole chicken on the grill? Because removing the backbone cuts fifteen minutes from the cooking time. A butterflied chicken is opened up to the heat of the grill, which cooks the breast and (more importantly) the thighs quicker.

I love a straightforward roast chicken; this one is based on a recipe from Julia Child, where she rubs the chicken with butter before roasting it. I add a clove of garlic to the butter because, well, because I love garlic butter.

Recipe: Grilled Butterflied Chicken with Garlic Butter

Inspired By: Julia Child, Julia and Jacques Cooking at Home

Equipment:

 

Print

Grilled Butterflied Chicken with Garlic Butter


  • Author: Mike Vrobel
  • Prep Time: 8 hours
  • Cook Time: 50 minutes
  • Total Time: 8 hours 50 minutes
  • Yield: 4-6 1x

Description

Grilled Butterflied Chicken with Garlic Butter recipe – tender meat, crispy skin, and a butter baste on the grill.


Scale

Ingredients

  • 4-pound chicken
  • 2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground peppercorn mix (or black pepper)
  • 2 tablespoons butter
  • 1 clove garlic, crushed

Instructions

  1. Butterfly, salt, and pepper the chicken: Butterfly the chicken: remove the backbone with poultry shears by cutting up one side of the backbone, then down the other side of the backbone. Flip the chicken skin side up, and flatten the breastbone by pressing down hard with the back of your hand. Fold the wing tips back under the wing to lock them in place. Sprinkle the chicken with the salt and pepper, and refrigerate for 8 hours to 24 hours. (If you don’t have time to salt early, salt the chicken right before it goes on the grill.)
  2. Set the grill for indirect high heat: Set up the grill to cook on indirect high heat (450°F or higher internal temperature). For my Weber Summit, I preheat the grill with all burners on high for 15 minutes. Then I brush the grates clean, leave burners #1, #2, and #6 on, and turn off the other burners.
  3. Melt the butter, sizzle the garlic: While the grill is heating, microwave the butter and garlic until the butter is melted and you hear the garlic sizzling, about 1 minute.
  4. Grill the chicken over indirect high heat Summary:
  5. Brush the skin side of the chicken with half the garlic butter. Put the chicken on the grill, skin side down, so it is not directly over the fire – we’re cooking with indirect heat. (If your grill setup allows it, place the chicken so the drumsticks are close to the fire, and the breasts farther away.) Brush the fleshy side of the chicken with the other half of the garlic butter, then close the lid. Grill, covered, for 30 minutes. Flip the chicken skin side up and cook, covered, until the chicken reaches 160°F in the thickest part of the breast, about 15 more minutes.
  6. Crisp the skin over direct heat: At this point, you should have nice, crispy skin. If you don’t, move the chicken directly over the fire and sear, turning often, until the skin is crisped up, about 4 minutes. Watch out – dripping chicken fat causes flare-ups, and you don’t want to burn the chicken at the last minute.
  7. Serve: Let the chicken rest for ten minutes, then cut into pieces and serve.

Notes

For butterflying instructions, see my How to Butterfly A Chicken video.

  • Category: Grilling
  • Cuisine: American

 

Butterflied and salted

Butterflied and salted

Brushing with garlic butter

Brushing with garlic butter

Indirect heat - lit burners are on the right

Indirect heat – lit burners are on the right

Cooked through, but not browned enough...

Cooked through, but not browned enough…

...so I move it to the direct heat part of the grill to crisp it up.

…so I move it to the direct heat part of the grill to crisp it up.

Resting...

Resting…

...and cut into pieces.

…and cut into pieces.

Notes

  • Have a charcoal grill? Here’s a similar recipe using my Weber Kettle: Grilled Butterflied Chicken, Dry Brined
  • I suggest pointing the chicken so the legs are towards the heat, so they cook quicker. You want the dark meat to cook more than the breast meat; the legs should register 170°F or higher when the breast reaches 160°F. Butterflying helps cook the dark meat faster by by exposing the thighs to the heat – if you leave the chicken whole, the cavity is shielding the inside of the thighs.
  • Writing the phrase “exposing thighs to the heat” makes me worry I’m going to get blocked by a mature content filter. I’m cooking over here, OK? Over a live fire? Darn…I’m not helping my cause.
  • Save that backbone in the freezer, you’ll want to use it with Homemade Chicken Stock

What do you think? Questions? Other ideas? Leave them in the comments section below.

Related Posts:

Grilled Butterflied Chicken with Dry Brine
Grilled Butterflied Chicken with Thai Marinade

*Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner using the RSS or Email options on the right, recommend DadCooksDinner to your friends, buy something from Amazon.com through the links on this site, or donate through my tip jar. Thank you.

Sharing is caring!

Filed under: Grilling, Sunday dinner

by

Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

6 Comments

  1. Stephanie says

    Great recipe, Mike. We made it tonight – added lemon zest and dried oregano to the brine, hard cider and half a lemon to the drip pan. Plus cooked over charcoal with a small chunk of applewood and a small handful of pecan wood chips. Easily the best bird we’ve eaten in a long time. Thanks for another great recipe!

    On another note – would love to see buttons for Pinterest in your posts. I keep pinning your recipes but they’ll get passed around more with your own button. Cheers!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.