It’s the most amazingly flavorful dish! We recommend using organic chicken breasts for this recipe. The spices and ingredients make this butterflied chicken recipe incomparable! You get a zesty flavor with each bite of the chicken. It’s a treat you shouldn’t miss out on.
How To Make Butterflied Chicken
- 2 lb chicken breast (with skin and butterflied)
- ¼ cup fresh rosemary leaves (chopped, plus 1 sprig)
- 3 garlic cloves (chopped)
- 1 tbsp lemon zest
- 1 ½ tbsp lemon juice
- good olive oil
- kosher salt
- black pepper (freshly ground )
- ½ lemon (thinly sliced)
-
Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tbsp. olive oil, 2 tsp. salt and ½ tsp. pepper together in a small bowl to make a paste.
- Place the chicken on a sheet pan, skin side up, and loosen the skin from the meat with your fingers.
-
Place ½ of the paste under the skin of each chicken.
- Rub any remaining paste on the outside and underside of the chicken.
- Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary.
- Season with salt and pepper.
- Fold chicken over, cover with plastic wrap and refrigerate for at least 1 hour.
For Cooking In The Oven:
-
OVEN: Preheat oven to 375 degrees F. Bake chicken for 45 minutes – 1 hour or until juices run clear.
For Cooking On The Grill:
- GRILLING: Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.
How To Make Butterflied Chicken
Ingredients
- 2 lb chicken breast, with skin and butterflied
- ¼ cup fresh rosemary leaves, chopped, plus 1 sprig
- 3 garlic cloves, chopped
- 1 tbsp lemon zest
- 1 ½ tbsp lemon juice
- good olive oil
- kosher salt
- black pepper, freshly ground
- ½ lemon, thinly sliced
Instructions
-
Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tbsp. olive oil, 2 tsp. salt and ½ tsp. pepper together in a small bowl to make a paste.
- Place the chicken on a sheet pan, skin side up, and loosen the skin from the meat with your fingers.
-
Place ½ of the paste under the skin of each chicken.
- Rub any remaining paste on the outside and underside of the chicken.
- Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary.
- Season with salt and pepper.
- Fold chicken over, cover with plastic wrap and refrigerate for at least 1 hour.
For Cooking In The Oven:
-
OVEN: Preheat oven to 375 degrees F. Bake chicken for 45 minutes - 1 hour or until juices run clear.
For Cooking On The Grill:
- GRILLING: Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.
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