CHICKEN BUTTERFLIED AND BUTTER BASTED

see below

CHICKEN BUTTERFLIED AND BUTTER BASTED
CHICKEN BUTTERFLIED AND BUTTER BASTED

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • see below

Directions

Get 2, 2 1/2 to 3 lb whole chickens. While grill is heating make basting butter by melting 1 stick butter with 2 tsp minced garlic and 2 tbsp chopped sage, salt and pepper and add 2 tsp balsamic vinegar and 1 tsp honey. Set aside. Cut each chicken down the backbown just to one side of the spinal column and through ribs. Place cut side down and flatten chicken with heel of hand. THen brush skin sides with some of butter baste. Lay chicken skin side down, directly over grill, grill 5 minutes until skin begins to color and char marksform. Brush inside of chicken with butter and flip over and grill 5 minutes more. Then move to area of grill with no heat and baste and cook with indirect heat 15-20 minutes and continue to brush generously. Chicken is done when thickest part is at 165 degrees. Transfer chicken to platter and let rest 5-10 minutes. Serve with lemon wedges. WE TRIED THIS ON 10/11, IT TOOK MUCH LONGER TO COOK BECAUSE INDIRECT. ALSO MEET WAS VERY GOOD BUT NOT VERY FLAVORFUL, TRY TO PUT SOME OF THE MIXTURE UNDER SKIN NEXT TIME. LOTS OF WORK BUT VERY GOOD.

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