Whole butterflied bbq chicken
This whole butterflied BBQ chicken features a zesty marinade of lime juice, ginger, and honey, paired with earthy spices like cumin and paprika. Butterflying the chicken ensures even cooking, resulting in juicy, tender meat perfect for grilling.
Cook time 70 min
Prep time 85 min
Ingredients:
3 lb whole chicken1/3 cup lime juice
1 tbsp ginger root
2 tsp brown sugar
1 tbsp honey
1 tsp fish sauce
1 tsp turmeric powder
1 tsp ground cumin
1 tsp paprika
1 tbsp peanut oil
Cooking a whole butterflied BBQ chicken can be a delightful culinary experience suitable for family gatherings or casual dinners. This recipe combines the tangy and zesty flavors of lime juice, ginger, and honey with the earthy and smoky notes of turmeric, cumin, and paprika, all brought harmoniously together with a touch of fish sauce and peanut oil. By butterflying the chicken, you ensure even cooking and a tender, juicy result that's perfect for the grill.
Instructions:
- Place the whole chicken breast-side down on a cutting board.
- Using kitchen shears or a sharp knife, cut along either side of the backbone and remove it.
- Flip the chicken over and press down firmly on the breastbone to flatten it. The chicken should now be butterflied.
- In a medium-sized bowl, combine the lime juice, grated ginger root, brown sugar, honey, fish sauce, turmeric powder, ground cumin, paprika, and peanut oil.
- Mix until all the ingredients are well incorporated.
- Place the butterflied chicken in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the chicken, ensuring it is well coated on all sides.
- Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.
- Preheat your BBQ grill to medium-high heat (about 375–400°F or 190–200°C).
- Remove the chicken from the marinade and let any excess drip off.
- Place the butterflied chicken on the BBQ grill, skin-side up.
- Close the lid and grill for 20-25 minutes.
- Turn the chicken over, skin-side down, and continue grilling with the lid closed for an additional 20-25 minutes. The skin should be crispy and the internal temperature should reach 165°F (74°C).
- Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes before carving. This helps to retain the juices.
- Carve the chicken into pieces and serve hot with your favorite sides like grilled vegetables, rice, or a fresh salad.
Mastering the art of cooking a whole butterflied BBQ chicken involves a few key steps, but the results are incredibly rewarding. The combination of vibrant marinades and expert grilling techniques leads to a mouthwatering dish that's perfect for any occasion. By following these tips and techniques, you'll be able to serve a delicious, juicy, and perfectly cooked butterflied BBQ chicken that will impress your family and friends.
Whole butterflied bbq chicken FAQ:
The ideal grilling temperature for butterflied BBQ chicken is medium-high, around 375–400°F (190–200°C). This ensures the chicken cooks evenly and the skin becomes crispy.
For optimal flavor infusion, marinate the chicken for at least 2 hours, although overnight is preferable to fully absorb the marinade's flavors.
The internal temperature of the chicken should reach 165°F (74°C) to ensure it is fully cooked and safe to eat. Use a meat thermometer to check the thickest parts.
Yes, you can substitute lime juice with lemon juice for a similar acidity. If you don't have peanut oil, any neutral oil, like vegetable or canola oil, can be used in its place.
Store leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it, ensuring it's wrapped tightly to prevent freezer burn.
Tips:
- Ensure your chicken is fully thawed before you start the butterflying process to make it easier to handle.
- When butterflying the chicken, use sharp kitchen shears to cut along both sides of the backbone and remove it. Flatten the chicken by pressing firmly on the breastbone.
- Marinate the chicken for at least 2 hours or overnight for the best flavor infusion.
- Preheat your grill to medium-high heat before placing the chicken on it. Cook it skin-side down initially to get a nice sear.
- Use a meat thermometer to check for doneness. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) in the thickest part of the breast and thigh.
- Let the chicken rest for about 10 minutes after grilling to allow the juices to redistribute before carving.
Nutrition per serving
6 ServingsCalories 720kcal
Protein 60g
Carbohydrates 5g
Fiber 0.64g
Sugar 2.75g
Fat 50g
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