Total 1 hour and 30 minutes
Active 60 mins
Makes 8 servings
This is a really fun way to grill a whole chicken. The beauty of a butterflied chicken is that you flatten the bird out, allowing the leg meat to cook before the breast is overdone and dry. Between the butterflied cut and the basting with both butter and homemade barbecue sauce, this grilled chicken is incredibly succulent and flavorful.
TIP: To butterfly a chicken (also known as spatchcocking), use poultry shears to cut down either side of the backbone. Remove the backbone and discard or save for stock. Flip the chicken so that it is breast-side up and move the legs out from underneath it. Place your palms on the breast and press down firmly until the breastbone cracks and the bird lays flat.
Keep in mind that as the sauce cools, it will thicken further. Extra barbecue sauce can be refrigerated and used within 3 to 5 days.