It’s way past Friday, but we’re writing a tip anyway. Why not?
This tip was suggested by my husband. Well, that’s not entirely true. He suggested that I post something about how we roast chicken on the grill. The idea of making a “fast meals” series was mine.
I figured that it’s September, summer is winding down, the “work” part of life is picking back up (or at least, that’s how it seems to be in my life) and it’s nice to have a few easy and fast dinner plans on deck for times when it seems like there isn’t enough time.* Since today is the the last summer hurrah of Labor Day, this idea seemed perfect.
We love us some grilled chicken, but grilling whole takes some time. Cutting the backbone out, however, does not take that much time and it cuts the grilling time down to about 45 minutes. A little rub before it goes on and a little sauce for while it cooks and for eating and you have yourself a grilled bird (with leftovers usually) in just over an hour.
This is how we do this one. Super easy and super fast (for a grilled chicken).
Butterflied Grilled Chicken**
For one whole chicken, 4-5 pounds
Make in this order
Whatever you have on hand really but you can use this as a guide
Chicken Prep :
- Pat dry chicken
- Reach in cavity and pull out guts and innards (save for stock in freezer bag which will never be used)
- Lay on breast and with shears cut up both sides to remove backbone (save in freezer bag for the fun of it)
- Flip chicken over
- open cavity like a book
- cut and wrestle out breastbone
- open cavity wider and cut if needed to lie flat
- coat both sides of chicken with rub
-put in refrigerator
- place coals to two sides so that grill is set up for indirect grilling. Light and let burn until coals are hot, but are not flaming.
Whatever you have on hand… but you can use this as a guide
Red wine vinegar
Tabasco or Rooster Sauce or any hot sauce
Balance hot, sweet and sour and it’ll be great.
Place chicken in center of grill over no coals. Cover for 25 – 30 min. Flip the chicken over and cover 15 min. Finally slather both sides of the chicken with sauce and cover for 10 – 15 min.
So that’s my husband’s recipe. He’s really talented when it comes to making recipes up. Me, I usually need a little more direction. If that’s you too, here are some pointers.
On butterflying chicken – here’s a video explaining how to do it. It’s really easy and nothing to be afraid of if you’ve never done it before. The worst that will happen is that it’ll look a little mangled, but even that is unlikely.
For the sauce and the rub, if you are feeling lost because there are no measurements, you can do two things. One, you can find another recipe for bbq sauce and rub and then kind of follow that using the ingredients here (i.e. if the recipe calls for something tomatoey, you can use that same amount of ketchup). The other thing you can do is what he suggests and balance the sweet, salty, vinegary and hot. And then just taste it a lot. If you like how it tastes before you put it on the chicken, you’ll like it once it’s on the chicken.
Last, when you take the chicken off the grill, let him rest for a few minutes while you put together the rest of whatever it is that you’re having. Salad, potato salad. You can also put some corn on the cob on the grill with the chicken during the last 10 minutes or so of the cooking. Grilled corn on the cob is really nice.
That’s it. It’s really easy. And because you’re grilling a thinner piece of chicken with more of it exposed to heat, you’ll get a faster cooking time. And if you use this recipe, you’ll get a tasty chicken. I promise!
Hope that’s helpful!