Not Your Average Grilled Chicken Recipe
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Not Your Average Grilled Chicken

By: MomWhoCooks  
"Butterflied to make it easy to grill a whole chicken, then seasoned beneath the skin with a sour cream-herb mixture, this preparation guarantees a juicy, grilled chicken with lots of flavor."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (4)

Rate/Review | 294 people have saved this

Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (3 pound) whole chicken
  • 3/4 cup sour cream
  • 1/4 cup diced red onion
  • 2 cloves garlic, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill weed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

  1. To make the chicken easier to grill evenly, remove its backbone. Do this by placing the chicken breast side down on a work surface with the tail end facing you. With a boning knife or sturdy kitchen shears, cut from front to back next to the backbone. Turn the chicken so the neck end faces you and cut on the other side of the backbone. Remove the backbone and use it for making stock or discard. Turn the chicken over and cut through the tailbone or wish bone. Spread the chicken out flat so it's 'butterflied.'
  2. Mix together the sour cream, red onion, garlic, oregano, dill, salt, and pepper in a bowl and blend thoroughly. Gently lift the skin from the chicken being careful not to puncture or break the skin. Spoon the sour cream mixture under the skin, and massage gently to ease the mixture into all areas of the chicken. Cover, and refrigerate for 30 minutes, or overnight.
  3. Preheat a grill for medium heat. Lightly oil a grill grate, and place 4 inches from the heat source.
  4. Lightly brush the chicken with olive oil, and season with salt and pepper.
  5. Place chicken on prepared grill skin side up. Cover the grill, and cook until the meat is firm and juices run clear when pierced with a knife, 45-55 minutes. There is no need to turn the chicken over.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 392 | Total Fat: 27.7g | Cholesterol: 110mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2007 by Kelly58 
I am rating this recipe based on the technique only. Butterflying a whole chicken is the key... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2009 by CookinBug aka JL86 Supporting Member (Click to learn more about Supporting Membership)
Fantastic recipe! I was a little worried, but this chicken came off the grill cooked... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2008 by Rachel McEwchen 
The butterfly technique worked well, the chicken was very tender, but I felt it lacked flavor.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by Darrol J. Unruh Supporting Member (Click to learn more about Supporting Membership)
I tried this as posted! My grill is a vertical Beer Keg smoker with a water pot over the heat... MORE

 
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