Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Butterfly and have the back removed by the butcher, then marinade it overnight with whatever your favorite one is. Throw it on a hot grill skin side down for about 7to 10 minutes , lower grill , to medium, flip it over and cook for 20 more min
pierino is a trusted source on General Cooking and Tough Love.
Actually it's not terribly hard to butterfly (spatchcock) a chicken with kitchen scissors or poultry shears. Personally I don't care for marinades but that''s up to you. For me I might stuff some herbs under the skin and rub the whole thing down with olive oil and coarse salt. Also, I always use real lump charcoal. Kingsford briquettes are for total sissies---and your chicken will smell like hell afterward.
I do bone-in, skin-on chicken breasts this way: marinate for a day in a mixture of buttermilk (to cover) along with salt, pepper, minced garlic and minced fresh rosemary or tarragon. Preheat grill on "high". When grill is ready, remove chicken from marinade and reduce heat to medium. Place chicken, skin side down, and grill for for 10 minutes. Turn burner on one side of grill to off for indirect heating; flip chicken and move to indirect heat side; cook covered for 35 to 40 minutes, until chicken is done.
Please enter a valid email address.
Well played. You deserve a cookie.
Cake Made of Felt
$50 and Under Wonders
Gooey, Cheesy Breads
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.