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Video: How To Butterfly A Chicken

A friend asked how I like to grill chicken.

Me: I butterfly it, then grill it over indirect heat. Butterflied chicken cooks evenly, and it cooks quicker.

Friend: Butterfly it? What’s that?

Me: You cut the backbone out, then squash it flat. Here, let me show you:

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

Related Posts:
Grilled Butterflied Chicken, Thai Brinerated
Grilled Butterflied Chicken, Dry Brined

Kitchen Shears:
My shears are a Williams-Sonoma house brand. I’ve been using them for years. When they finally give up the ghost, I’ll want this take-apart pair: Wusthof Come-apart Kitchen Shears. I like the idea of easy-clean shears.

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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.


  1. @Hannah:

    You’re welcome


    I’ve seen it done both ways – remove the keel bone and leave it in.

    I leave it in because it’s less work that way, and I haven’t noticed any difference in the cooking.

  2. Dave_in_TN says

    Hi & thanks for the video DCD. I always thought the keel bone between the breasts was supposed to be removed as well. Is that an optional and why would it be better to leave it in or out?

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