Reviewed: Mar. 26, 2012

Cooking technique perfect! Our family did not like the mix at all and are a fan of all the ingredients. I can't explain the flavor.

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Reviewer:

Fccswife

Reviewed: Aug. 31, 2011

Like a few of the other comments, the butterfly technique worked great! I did the majority of it in the oven, and transferred it out to the grill to finish and used my own bbq sauce, so I have not tried that part of the recipe. I have never butterflied a chicken before, but with these directions, it worked well. Thanks!!!

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Reviewer:

babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Jul. 12, 2011

What a wonderful way to grill chicken! I couldn't believe that I've been cooking all of these years and never figured this out before. Butterflying the chicken is a brilliant idea. Chicken gets cooked through evenly without charring the meat. I've used this several times already with different marinades and barbeque sauces, including this one. Thanks for posting!

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Reviewer:

WENDYDARLING

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Reviewed: May 25, 2011

WOW, amazing & moist! Was a bit nervous about butterflying the chicken, but "YouTubed" a video and it was so easy. Did my own rub on an 8 lb chicken and grilled for 2 hours at about 350 degrees. Outstanding!! Served with garlic mashed potatoes, corn and rolls. So Easy!!

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Reviewer:

Linda

Cooking Level: Intermediate

Reviewed: Mar. 26, 2011

Really good.

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Reviewer:

Ceci

Cooking Level: Beginning

Reviewed: Feb. 24, 2011

This is my new favorite way to grill chicken! I did not use the marinade -- I did not have the ingredients on hand. I cut the bird per the directions and then rubbed lemon pepper between the skin and the flesh. I was positive it would not cook properly -- but it was AMAZING! When I served it to my husband, he asked, "When did we get a rotisserie?" The methodology behind the cooking is what makes this bird awesome!

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Reviewer:

iqorchick

Cooking Level: Expert

Living In: Goose Creek, South Carolina, USA

Reviewed: Oct. 25, 2010

I've done this a few times now and I've always been happy with the results. I've altered the recipe a few times, like using straight Old Bay, but the cooking always comes out perfect. Don't worry about getting the backbone out completely...the goal is to get the chicken flat.

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Reviewer:

LRAENEVETS

Reviewed: Jul. 3, 2010

5 stars for the concept. We don't like the dill weed and sour cream... so we spice it differently. And it takes about an hour and a half to do a 5 lb chicken. Then we have leftovers. Yum!

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