Lunch / Dinner
Grilled Butterflied Chicken with scallion butter
Say “adios” to dried-out chicken from the grill. Butterflying the bird and grilling it over indirect heat ensure a juicy chicken every time, guaranteed.
Preheat grill to high. Brush grill grate with oil.
Combine butter, scallion whites, salt, and pepper.
Prepare the chicken, breast side down, by cutting along the sides of the backbone to remove. With a knife, make a small slit in the center of the keel bone, then bend breasts back to spread the cut. Loosen the keel bone and use your thumb to separate it from the skin on both sides, then pull it out.
Spread butter mixture under the skin of the breast, then massage the outside of the breast to disperse the butter. Insert a skewer through wings and upper breasts and another through thighs and lower breasts.
Season entire chicken with salt and pepper.
Turn off one side of the grill. Place chicken on unlit side, skin side up, legs facing the back of the grill.
Grill chicken, covered, until a thermometer inserted in the thickest parts, not touching bone, registers 160°, about 45 minutes.
Reduce heat on lit side of grill to low. Transfer chicken to direct heat side of grill and grill, skin side down, covered, until golden, 5–7 minutes more. Remove chicken from the grill, tent with foil, and let rest 10–15 minutes. Remove skewers from chicken and carve.
% Daily Value*
Total Fat 39g 60%
Saturated Fat 15g 75%
Cholesterol 209mg 69%
Sodium 650mg 27%
Carbs 1g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.