Sweet and Tangy Butterflied Chicken
Butterflying Guarantees Crisp Skin, Even Cooking.Butterflying is a neat technique for removing the backbone from a whole chicken so that the bird lies flat. This way, the entire surface of the chicken is exposed to direct heat (hello crispy skin!) and the meat cooks quickly and evenly. It’s a snap to learn (see our tip, below), or ask your butcher to do it for you.
Once butterflied, the chicken marinates in a seductive sweet-and-spicy mix of red wine vinegar, hot sauce, and seasonings, with a touch of brown sugar to make the flavors pop. Grilled, butterflied chicken is a super sassy summer dish that’s easy to carve, and even easier to love!
Prep time: 10 min.
Total time: 1 hr., plus marinating time
3 tbsp. GOYA® Red Wine Vinegar
1 tbsp., plus 1 tsp. GOYA® Hot Sauce
1½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1 tbsp., plus 1 tsp brown sugar
1/8 tsp ground cloves
1/8 tsp. ground cumin
¾ cup GOYA® Extra Virgin Olive Oil
1 chicken (about 4 lbs.), butterflied (Note: Ask your butcher to butterfly the chicken, or
follow our simple instructions, below)
|1.||In medium bowl, using whisk, mix together vinegar, hot sauce, adobo, brown sugar, cloves and cumin. Slowly drizzle in olive oil, whisking to combine. Set aside ¼ cup marinade for basting (cover and refrigerate).|
|2.||Transfer chicken to releasable plastic bag; add remaining marinade, massaging to coat chicken completely. Transfer to refrigerator; marinate at least 2 hours, and up to 24 hours for best results. Bring chicken to room temperature 30 minutes before grilling; discard marinade.|
|3.||Heat grill to medium heat. Add chicken (skin side-down) to hot, greased grill grates; close cover and cook (maintaining grill temperature of about 350˚F), until well browned on skin side, (about 15 minutes). Flip chicken. Continue to grill chicken, basting occasionally with reserved marinade, until cooked through (internal temperature will register 165˚F on quick-read thermometer when inserted into breast without touching the bone), about 20 minutes more.|
|4.||Transfer chicken to cutting board; tent with foil to keep warm. Let rest 10 minutes. Cut chicken into pieces; transfer to platter|
How to Butterfly a Chicken
Butterflying a chicken, that is, removing the backbone, is an easy technique to learn and master. Here’s how: Place chicken on cutting board breast side-down. Using a boning knife or kitchen shears, cut chicken along one side of the backbone. Repeat on remaining side to remove backbone. Place chicken on cutting board, breast side-up with both legs extended. Using the heel of your hand, firmly press on breastbone (located in the middle of breasts) to break it and flatten chicken.