Grilled Butterflied Chicken with Rosemary
Crispy and moist. Simple and flavorful. Long soak, slow grill. This Grilled Butterflied Chicken with Rosemary is a very satisfying dish that can be combined with potatoes, rice, pasta, or any other carbohydrate source in combination with a fresh salad or a warm vegetable.
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Servings: 4 people
Ingredients
- 1 chicken approx. 3 pounds
- 2 cups buttermilk full fat
- 1 tablespoon rosemary
- salt and pepper
Instructions
- Butterfly the chicken. Cut the chicken in half lengthwise, along the backbone. Don't cut through to the other side, and take the backbone out. Rinse the chicken with cold water and pat dry.
- Prepare a mixture of buttermilk, salt, pepper and rosemary (add minced garlic if you like) and place the chicken in this milky bath. It does not need to submerge, you can turn the chicken every now and then. Cover and marinate in the refrigerator overnight.
- Preheat the grill. Once the grill is at medium high heat, turn one burner off. Place chicken on the rack, skin down. Position chicken over the burner that is off. To avoid sticking you might want to coat the rack with cooking spray.
- Place a dripping pan filled with water on the rack as well.
- Grill chicken for approx. 1-1.5 hours or until heat thermometer indicates 180 degrees F. Turn chicken half way during grilling time.
- Cut chicken in pieces before serving.
Nutrition
Calories: 486kcal | Carbohydrates: 6g | Protein: 39g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Sodium: 260mg | Fiber: 0.2g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
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