Butterflied Tuscan Lemon Chicken

A whole chicken butterflied and marinated in a delicious lemon-rosemary sauce, then grilled to perfection. Butterflied Chicken is a faster and more even way to cook the light and dark meat. You’ll love the grilled lemon halves served on the side!!!

WHAT IS A BUTTERFLIED CHICKEN?

• Butterflied Chicken means to spilt or cut the chicken almost all the way through to make two equal halves. Once flattened the result looks like “butterfly wings”. To butterfly a whole chicken, the backbone is cut out, then the chicken is flattened skin-side down and the breast bone is removed. Because the Butterflied Chicken lays flat, it has maximum exposure to heat, resulting in crispier skin and a more even cooking of the breast and thigh meat. Butterflied Chicken is also a fast way to cook a whole chicken in the oven or on the grill.

INGREDIENTS TO MAKE BUTTERFLIED TUSCAN LEMON CHICKEN

• Whole chicken, butterflied (*see notes to DIY or have the butcher butterfly the chicken)
• Olive oil
• Lemons, zested and juiced
• Garlic
• Fresh rosemary, minced
• Ground black pepper
• Salt

HOW TO MAKE BUTTERFLIED TUSCAN LEMON CHICKEN

• Sprinkle each side of the butterflied chicken with 1 teaspoon salt.

• In a 13×9-inch glass or ceramic dish, add olive oil, lemon zest and juice, garlic, rosemary, and ground black pepper.
• Add the butterflied whole chicken; turning to coat both sides.
• Cover the dish with plastic wrap and refrigerate for at least 4 hours to overnight; turn once or twice while refrigerator.

• 

• 

• 

• Prepare gas grill on low heat or a hot charcoal fire moved to one side of the grill (indirect heat).
• Place the chicken skin-side up (on the cooler side of the grill if using charcoal) and place two cast iron skillets or a large heavy brick wrapped in foil on top of the chicken to weigh it down.
• Cook for 12-15 minutes until the underside is golden brown.
• Turn the chicken over, skin- side down, place the skillets or heavy brick on top again, and grill for another 12-15 minutes.

• 

• 

• Place the lemon halves, cut side down, for the second half of the cooking time.
• The chicken will be done when the skin is a golden brown and an instant-read thermometer reads 165°F.
• Place the whole grilled chicken on a large cutting board, tent with aluminum foil, and allow to rest for 5 minutes before cutting.
• Remove the grilled lemon halves, being careful not to squeeze them over the grill.

• 

• 

• Cut the whole chicken into quarters.
• If the chicken is large or if you want smaller servings, cut the legs from the thighs and cut the breasts in half crosswise.
• Serve each piece of chicken with a grilled lemon half.

• 

• 

NOTES

• HOW TO BUTTERFLY A WHOLE CHICKEN: 1. Stand the chicken upright on a large cutting board. Using a sharp chef knife or kitchen scissors, cut down each side of the backbone (save back bone in refrigerator or freezer to make a chicken stock). 2. Lay the whole chicken flat cut-side open. Using a boning knife or kitchen scissors, cut around the breast bone (the cartilage between the bottom of the breasts) and remove it.   
• IMPORTANT! Have the butcher butterfly the whole chicken for you. 
• OPTIONAL: The leftover marinade can be used as a sauce. After removing the raw chicken, pour the marinade into a small saucepan and heat over low heat for 5-8 minutes. Drizzle over the cut up chicken for more flavor!