Not Your Average Grilled Chicken Recipe - Allrecipes.com
Not Your Average Grilled Chicken Recipe
  • READY IN ABOUT 1¾ hrs

Not Your Average Grilled Chicken

Read Reviews (18)

"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." —  

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Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2007

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!!

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Most Helpful Critical Review
Nov 20, 2009

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.

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May 04, 2009

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. :)

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Jul 05, 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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Aug 10, 2012

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.

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Apr 26, 2010

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.

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Feb 25, 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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Oct 27, 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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Nutrition

  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 31.7 g
  • 63%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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