"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." — MomWhoCooks
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1 (3 pound)
diced red onion
dried dill weed
ground black pepper
I am rating this recipe based on the technique only. Butterflying a whole chicken is the key to an evenly roasted bird. I butterflied according to these directions, and it came out perfect. I grilled the chicken skin side up, on indirect heat for an hour at 300 degrees. I am watching calories so I slipped some sliced garlic under the skin, sprinkled with some lemon pepper and lime juice and threw it on the hot grill. Don't be intimidated by the butterflying technique. It will change the way you grill chicken!!
Only okay. I was not impressed with the sour cream mixture...it was just too bland. The directions for removing the back bone were great and easy as I had not done this before. Would cook this way again but only with a different seasoning mixture.
Fantastic recipe! I was a little worried, but this chicken came off the grill cooked perfectly. Removing the backbone was a bit of work for me, as I had never done it before, but the end result was well worth the extra effort. The meat had GREAT flavor, was super moist, and the skin was really crispy and delicious. Thank you, I'll use this method again. :)
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!
I'll give the concept 5 starts - butterflying the chicken for grilling is easy and surpurb! The concept of adding herbs etc under the skin is excellent. I liked the taste of the onions, garlic and herbs - but i'm still debating the sour cream. don't get me wrong, i LOVE sour cream, but this way i'm just not sure....i may try some other spread i "invent" and cook with this method. The flavor was excellent....just wasn't wild about the way the sour cream "clumped" under the skin.
WOW! This was wonderful, I also grilled some cabbage to gp with the chicken and my husband LOVED IT!!!! I did add extra olive oil to the recipe.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Not Your Average Grilled Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 249
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