Chicken is a staple in our kitchen . . . . and we do quite a few boneless skinless chicken breasts.
But sometimes we . . . . just like to butterfly a whole chicken. Yes . . . .we’ve done our share of drunken chicken . . . . you know the recipe . . . . sitting the chicken on a half filled can of beer and then putting both on the grill. It’s a great way to grill the bird because it stays moist. In fact some people use a can of soda instead of the beer. The concept in both cases is the same . . . . the liquid in the can heats up and it moistens the chicken from the inside.
Now the technique that we’re going to show you is to flatten the chicken, or butterfly it and to grill it over indirect heat — meaning close to, but not over, the grill’s flame so that it cooks evenly. By keeping the skin and the bone on the chicken you ensure for a juicy bird every time.
Butterflying a whole chicken may look intimidating but it is very simple. Here is how it goes . . . .the chicken should be four pounds or less . . . .
Rinse off the chicken and pat dry with paper towels. Remove excess skin, fat, the wing tips and the little tail part at the bottom.
Turn chicken over so that the back is up. Slide your knife on either side of the neck, pull back and cut that portion off. It is very easy to do.
Still keeping the breast side down, cut up the middle of the back with kitchen sheers.
Turn the chicken over and with a knife make a slit on either side of the keel bone, then bend breasts back to spread the cuts.
Once the keel bone is loose, separate it from the skin and then pull it out.
With the tip of the knife gently loosen the skin from the breasts. You do this so you can season underneath the skin.
The chicken is now ready to season . . . . we just used salt and pepper because we’re going to baste it with our lemon butter sauce. Generously season both sides of the bird . . . . lift the skin from the breast to season underneath . . . . lay the skin back over the breast. The chicken is now ready for the grill. In the next two posts we will include our delicious lemon butter basting sauce for the chicken and the grilling procedure for a flavorful, moist chicken. The Grill Master will show us how easily it can be done. . . . . remember the pork chops?
Disclosure: The hairy hands you see in the pictures are not mine. They are the hands of the Grill Master.
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