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.
*Enjoyed this post? Want to help out DadCooksDinner? Subscribe using your RSS reader or by Email, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site. Thank you!
Thanks I was wondering how to do that the other day.
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?
@Hannah:
You’re welcome
@Dave_in_TN:
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.
Cool video.
If I liked to cook, I actually might have used it!
I’m calling Rizzi’s…
Anyway, I love the credits at the end where you thank two hens. 🙂
@Paula:
Thank you! I’m glad to know someone watched all the way through…