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Barbecued Butterflied Chicken
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Using your fingertips, insert shallot mixture underneath the skin of the chicken thigh.
Marinate the chicken in refrigerator for at least 8 hours.

Barbecued Butterflied Chicken

Serves 4 to 6

Butterflying a chicken enables you to spread it out and grill it in one piece so it gets cooked evenly. This recipe lets you create a wonderful crunchy-skinned chicken dish with very little effort and is perfect for a summer barbecue. Make sure you place a drip pan immediately beneath the chicken when you grill it. (This reduces flare-ups and keeps the meat moist.)

  • 2 large shallots, minced (1/3 cup)
  • 2 large cloves garlic, minced
  • 2 tablespoons minced fresh rosemary
  • 3-1/2 to 4 pounds chicken


  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup orange marmalade
  • 3 tablespoons sherry wine vinegar
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  1. In a small bowl, combine shallots, garlic and rosemary.
  2. Butterfly chicken. Using your fingertips, gently loosen skin from chicken breast and thighs. Spread about 1 tablespoon shallot mixture on each chicken breast and thigh underneath the skin.
  3. In large re-sealable food storage bag or in a glass baking dish combine remaining shallot mixture, orange juice, marmalade, vinegar and oil. Add chicken to marinade, turning to coat. Reseal food storage bag or cover chicken in dish with plastic wrap. Marinate in refrigerator at least 8 hours, turning chicken occasionally.
  4. Prepare grill for indirect cooking method. When coals are medium-hot (when you can hold your hand above coals for just 3 seconds), remove chicken from marinade, reserving marinade. Season chicken with salt and pepper.
  5. Place chicken, skin-side up on grill rack directly over drip pan. Brush chicken with some reserved marinade. Cover with grill lid and grill chicken 40 minutes, checking every 10 minutes to make sure it is not burning. Turn chicken, skin-side down on grill rack over drip pan. Brush with marinade. Cover and grill chicken 20 to 30 minutes longer or until juice run clear (or instant read thermometer registers 170° F). Discard remaining marinade.

Cut the chicken into 6 or 8 pieces and serve on a bed of lettuce greens.

Wine Recommendation:

I love to serve rosé at a summer barbecue. It's light, fresh and goes wonderfully with chicken dishes, especially grilled chicken. Try Bonny Doon's Vin Gris from Santa Cruz, or look for a Provencal ros' from France or one of the delicious ros's that are being imported from Spain.
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