Butterflied Buttermilk Marinated Chicken
By á-235
Cook's Note: If desired, chicken pieces may be used instead of whole fryer chickens. Grill chicken pieces for a shorter period of time until chicken pieces are cooked through.
Ingredients
- 1 cup (250 mL) buttermilk
- 2 tbsp (25 mL) chopped fresh rosemary
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) freshly ground pepper
- 1/2 tsp (2 mL) hot pepper sauce
- 6 cloves garlic, finely chopped
- 2 whole fryer chickens
Details
Adapted from atcoblueflamekitchen.com
Preparation
Step 1
To prepare marinade, combine all ingredients except chickens; set aside. For each chicken, turn chicken back side up. Hold tail end and cut down both sides of backbone using poultry or kitchen shears; cut out and discard backbone. Turn chicken around and spread open. Using a boning knife, make an incision in cartilage above breastbone. Press up on breastbone and run a finger down and under sides of breastbone and cartilage to loosen. Pull out and discard breastbone and cartilage. Cut out and discard any excess fat.
Place each chicken in a heavy zip-lock plastic bag. Pour half of marinade over each chicken and squeeze bags to coat chickens with marinade. Seal bags and place on a tray. Refrigerate, turning bags occasionally, for 24 hours.
Remove chickens from marinade; discard marinade. Grill chickens, bone side down, over low heat on natural gas barbecue for 1 1/4 hours. Turn chickens over and grill 15 minutes longer or until skin is golden brown and chickens are cooked through. Serves 6 – 8.
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