Butterflied Chicken - The Weekend Griller's Way

A properly Butterflied Chicken not only cooks more evenly but makes a beautiful presentation on the table for your BBQ party guests. And even though it looks difficult, it is really easy if you follow the Weekend Griller's steps.

Here are the easy steps the Weekend Griller can follow to butterfly a whole chicken. With the backbone and the breastbone (keel bone) removed, a whole chicken will lay flat on the grill and cook more evenly. After grilling, laying your whole grilled chicken on a bed of fresh lettuce or other greens will make a great presentation and impress your guests.

Jamie

Butterfly a Whole Chicken - the Weekend Griller's Way


Tools Needed to do the job right:

• Cutting Board
• Kitchen Shears
• Paring Knife

Directions:

1. Start with a whole broiler/fryer chicken weighing 3 ½ to 4 pounds
2. Remove the neck and giblets from the body cavity, and then trim away any excess fat from around the cavity opening (neck end)
3. Position the chicken so the back is facing up (breast side against cutting board) and the drumsticks are pointing towards you.
4. Using a pair of kitchen shears, cut all the way down one side of the backbone (about ½ to 1 inch from center). Next, cut all the way down the other side of the backbone removing it completely.

Click Here to continue on to Part 2 of the Weekend Griller's Way to Prepare Butterflied Chickens

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