Herb Grilled Butterflied Whole Chicken Recipe

Name: Herb Grilled Butterflied Whole Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3 to 4 pound whole chicken, backbone removed ( cut out with a thin sharp knife, but not cutting all the way through, flatten after removing by firmly pressing breat to one even layer ); 1 FOR MARINADE; 1 cup My Spicy Ranch Dressing, recipe below; 1 cup chicken broth; 1 HERB DRESSING; 1/4 cup melted butter; 1/4 cup olive oil; 1 tsp fresh thyme, chopped; 1 tsp fresh rosemary, chopped; 1 tsp fresh basil, chopped; 1 tbsp fresh chives, chopped; 1/2 tsp garlic powder; 1/2 tsp black pepper and salt to taste; 1 tsp hot sauce such as franks brand; 1 tbsp fresh lemon juice

Servings: persons

1 3 to 4 pound whole chicken, backbone removed ( cut out with a thin sharp knife, but not cutting all the way through, flatten after removing by firmly pressing breat to one even layer )
1 FOR MARINADE
1 cup My Spicy Ranch Dressing, recipe below
1 cup chicken broth
1 HERB DRESSING
1/4 cup melted butter
1/4 cup olive oil
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh basil, chopped
1 tbsp fresh chives, chopped
1/2 tsp garlic powder
1/2 tsp black pepper and salt to taste
1 tsp hot sauce such as franks brand
1 tbsp fresh lemon juice

1
Combine spicy ranch dressing and chicken broth in a large ziploc bag big enough to hold chicken.Add butterflied chicken to marinade and refrigerate 8 to 10 hours or overnight.
2
Combine all herb dressing ingredients in a bowl.
3
Remove chicken from refrigerator and remove and discard marinade.Pat chicken dry and let get to room temperature 30 minutes before grilling.
4
Have grill set up for indirect grilling and heat to a medium 350 to 375F.
5
Place chicken on grill skin side UP, grill for about 35 to 40 minutes covered with lid on basting with herb dressing every 15 minutes.
6
flip over and grill skin side down over more direct beat, watching at all times so as not to burn until skin is crisp,5 to 15 minutes, it depends on your grill.
7
The internal temperature should read 165, let chicken rest tented with foil 15 minutes before carving, serve with any remaing herb dressing drizzled over it.
8
Serve as a filling for fajitas with tortillas, shredded cheese, lettece, tomato, avacado and sour cream or as the main dish with your favorite sides!

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 3 to 4 pound whole chicken, backbone removed ( cut out with a thin sharp knife, but not cutting all the way through, flatten after removing by firmly pressing breat to one even layer ), 1 FOR MARINADE, 1 cup My Spicy Ranch Dressing, recipe below, 1 cup chicken broth, and more.

Yes, Herb Grilled Butterflied Whole Chicken 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.

Herb Grilled Butterflied Whole Chicken

How did you like this recipe?

Frequently Asked Questions