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    Home » Recipes » Poultry

    Grilled Butterflied Chicken With Lemon Butter Sauce {Pollo Spacato ai Ferri con Salsa Di Burro al Limone}

    Published: May 16, 2014 · Modified: Mar 30, 2022 by Marisa Franca · 6 Comments

    You've learned how to butterfly a chicken . . . . you've seasoned it with salt and pepper . . . . and now we're ready to heat up the grill and make grilled butterflied chicken or grilled spatchcocked chicken. Spray a clean grill rack with non-stick vegetable spray and then set the rack aside. Prepare coals as we instructed in a previous post.

    A kettle grill outdoors with a charcoal chimney full of charcoal ready to be lit.
    Preparing the charcoal for indirect heat.

    For this recipe, we will place a drip pan with water on one side of the grill and the coals on the other side for an indirect heating method. This is the best cooking method for a whole chicken because it's not directly over the flames, but off to one side.

    Once the coals are an ash gray we spread them out and put the grate back on and then cover the grill. We wait until the inside temp of the grill reaches 350 F.

    We are now ready to put the chicken on. To start off with you put the chicken skin side down over the drip pan.

    Butterflied chicken on the grill ready to cook with the bird over a drip pan and the coals off to the side.
    Butterflied Chicken Skin Side Down on Grill

    Squirt some of the lemon butter sauce on the bone side. . . .spread it out with a basting brush. . . . it will soak in. Check after 15 minutes to see how the skin is browning. . . . when it's nicely browned turn it over. Squirt a little bit more of the lemon butter sauce on this side and baste with the brush.

    Continue to cook for 20 minutes more, then turn the chicken over and baste the bone side again. Then approximately every 10 minutes continue to squirt the lemon butter sauce and baste. You can baste as often as you like.

    Stop basting when the chicken is nearing 160F. Once the spatchcocked chicken reaches 165F it is ready to remove from the grill onto a platter and tent with aluminum foil.

    Butterflied chicken, grilled, basted with lemon butter sauce, resting
    Butterflied Chicken is Grilled and Ready to Serve

    Resting is the key to a moist chicken. Once the bird is off the grill it needs time to rest, about 15 to 20 minutes, so that the juices have time to redistribute.

    We use this sauce on chicken wings and chicken pieces also. It lasts for a long time in the refrigerator.

    A collage showing a golden brown butterflied chicken on white platter with lemon slices and another photo showing the uncooked chicken skin side down on a charcoal grill.

     

    Note: We welcome and encourage sharing links to All Our Way© 2014, but please do not copy or paste recipes or content to any media or website without express written consent. Unauthorized use of content and photos is a violation of the copyright law.

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    Reader Interactions

    Comments

    1. Clearissa Coward

      July 01, 2018 at 7:44 pm

      This is scrumptious! So nice to an alternative to bbq sauce. I really don't love bbq sauce and will definitely try this. I also love the look and presentation of the way you split the chicken. Thanks for sharing with #BloggingGrandmotohers

      Reply
    2. Veena Azmanov

      May 14, 2018 at 5:35 pm

      I love the flavors you have going on this chicken Marisa. Garlic, lemon, butter my kind of flavors. I have to try this one soon. Love how easy you make your recipes.

      Reply
    3. Jolina

      May 13, 2018 at 1:07 am

      5 stars
      I love the indirect heat tip! We actually grilled some chicken last week and lemme tell you, it became one toasty and fiery fiasco lol. We'd love to try your recipe next and your grilling method. We got lots of grilling weather to look forward to!

      Reply
    4. twentytwo weeks pregnant

      June 23, 2014 at 7:21 am

      Attractive section of content. I just stumbled upon your
      web site and in accession capital to assert that I
      acquire in fact enjoyed account your blog posts. Anyway I'll be subscribing to your feeds and even I achievement you access
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      Review my weblog twentytwo weeks pregnant

      Reply
      • Marisa Franca

        June 23, 2014 at 8:54 am

        Thank you for signing on. We always welcome new subscribers. We hope you enjoy the many new recipes we'll be posting.

        Reply

    Trackbacks

    1. Butterfly a Whole Chicken says:
      April 1, 2020 at 7:55 am

      […] Grilled Butterflied Chicken — spatchcock chicken is easier to grill and get done faster. With the lemon butter sauce the flavor goes all through the chicken. […]

      Reply

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    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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