Grilled Butterflied Chicken With Spanish Olives

Name: Grilled Butterflied Chicken With Spanish Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 6 tablespoons salt; 6 tablespoons sugar; 1/2 teaspoon pepper, cracked; 1 (3 -3 1/2 lb) whole chickens; Tapenade; 10 pitted Spanish olives; 3 tablespoons olive oil; 1 garlic clove; 1 teaspoon capers

Servings: persons

1
Marinade:
2
Dissolve salt and sugar with pepper in 1 quart cold water and add with butterflied chicken in a gallon size zipper lock bag and refrigerate for at least 2 hours up to four hours. Remove chicken from bag,rinse thoroughly, pat dry with paper towels.
3
Tapenade:
4
Pulse olives, olive oil, garlic and capers in food processor until mixture becomes a slightly chunky paste (do not overprocess). Loosen chicken skin and push tapenade under skin of breasts, thighs and legs and season with pepper to taste. At this stage you may also sprinkle with a good BBQ seasoning to taste.
5
Place chicken bone side down on grill over a medium heat. For a more smoky taste add a few wood chips.
6
Top chicken at this stage with a flat pan weighted with several bricks and grill until chicken is a deep brown, about 12 minutes.
7
Remove weighted sheet pan and bricks and flip chicken over with large metal spatula and grill until instant read thermometer reads 160 degrees at the deepest part of the thigh,and juice runs clear, about 12 to 15 minutes longer.
8
Upon removing chicken to platter, brush both sides with a mixture of honey and fresh lime juice. Cover with foil and let rest for 15 minutes before carving.
9
NOTE: If you have never butterflied a chicken let your butcher do it for you. Whether a prepackaged whole chicken or one from the butchers case, they will do it for you at no charge. This recipe excels with a butterflied chicken, cut up chicken, well it's just not the same.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Marinade, 6 tablespoons salt, 6 tablespoons sugar, 1/2 teaspoon pepper, cracked, and more.

Yes, Grilled Butterflied Chicken With Spanish Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!