Nif's Butterflied Grilled Whole Chicken
Discover the smoky, bold flavors of Nif's Butterflied Grilled Whole Chicken—a show-stopping recipe that’s perfect for your next cookout. This dish starts with a juicy whole chicken, expertly butterflied to ensure even cooking and maximum tenderness. Marinated in a Mediterranean-inspired blend of olive oil, fresh lemon juice, minced garlic, paprika, and fragrant dried herbs, every bite bursts with zesty, earthy notes. Grilled to perfection over both indirect and direct heat, the skin turns irresistibly crispy while the meat stays delightfully juicy. With minimal prep time and the option to marinate overnight, this recipe is as practical as it is flavorful. Serve it with your favorite summer sides for a crowd-pleasing meal that’s as impressive as it is delicious. Tag keywords like "grilled whole chicken," "butterflied chicken recipe," and "easy backyard grilling" make this an essential addition to your summer recipe collection!
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Ingredients
- 1 4-5 lbs whole chicken
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 pieces garlic cloves, finely minced
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1.5 teaspoons kosher salt
- 0.5 teaspoon red pepper flakes (optional)
Directions
Step 1
Lay the chicken breast-side down on a clean cutting board.
Step 2
Using kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to remove the backbone completely. (Save it for stock, if desired.)
Step 3
Flip the chicken over and press firmly on the breastbone to flatten it. The chicken should now resemble a butterfly shape.
Step 4
In a small bowl, whisk together olive oil, lemon juice, minced garlic, paprika, thyme, oregano, black pepper, salt, and red pepper flakes (if using).
Step 5
Pat the chicken dry with paper towels, then rub the marinade evenly over both sides of the chicken. Be sure to lift the skin slightly to get seasoning underneath.
Step 6
Cover the chicken and let it marinate in the refrigerator for at least 2 hours, or overnight for better flavor.
Step 7
Preheat your grill to medium-high heat (around 375-400°F). Lightly oil the grill grates to prevent sticking.
Step 8
Place the chicken skin-side up on the grill over indirect heat. Close the lid and cook for 25-30 minutes.
Step 9
Flip the chicken skin-side down and cook for another 15-20 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F.
Step 10
Move the chicken over direct heat for the last few minutes of cooking to crisp up the skin, watching closely to prevent burning.
Step 11
Remove the chicken from the grill and let it rest for 10 minutes before carving.
Step 12
Serve warm with your favorite sides and enjoy!
Nutrition Facts
| Serving size | (1908.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 684.2 |
| Total Fat 57.6g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 136.1mg | 0% |
| Sodium 1044.1mg | 0% |
| Total Carbohydrate 11.5g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 1.3g | |
| Protein 36.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 81.2mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 638.4mg | 0% |
Source of Calories