Butterflied Buttermilk Marinated Chicken

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.

Photo by Catherine E.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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