Grilled Butterfly Chicken   Poultry   By MasterChefsRecipes.com   Ingredients: 4-5 lb / 2-2.5 kg chicken, preferable free range, organic Brine: 1 ½ cups / 375 mL sugar 1 ½ cups / 375 mL kosher salt 8-12 qt / 7.6 – 11.5 L stockpot 1-2 qts / 946 mL – 1.9 L ice cubes (optional, see directions) Marinade: 1 ½ tbsp / 23 mL fresh thyme, minced 1 ½ tbsp / 23 mL fresh garlic pushed through garlic press 2 tsp / 10 mL fresh ground pepper 3 tbsp / 45 mL olive oil 1 ½ tbsp / 23 mL Dijon mustard   Directions: In a large stockpot mix sugar and salt in one qt water until dissolved. Place chicken in brine, breast down, and fill pot with cold tap till 1 inch (2.5 cm) above chicken. Store pot in refrigerator or cold room or add ice cubes to stockpot to keep chicken and brine cold. Brine for 3-4 hours. Remove chicken pour off brine and thoroughly rinse chicken at least 3 times in the pot with cold running tap water. Dry chicken with paper towels set chicken on grid over a plate uncovered in the refrigerator for a minimum of 3 hours or overnight. Heat grill on high for 15 minutes prior to broiling, brush grill with vegetable oil prior to grilling. Mix marinade ingredients until emulsified. Using a teaspoon without tearing skin work the spoon between chicken skin and meat so that the skin is loose. Using fingers work the marinade into the spaces between the skin and chicken meat, make certain to include legs. Set chicken skin side up on the grill, lower heat to medium and broil for 20 minutes or until chicken reaches and inner temperature of 325°F / 165°C. Remove from grill, cover lightly with foil until ready to eat.   Tips: We recommend brining chicken prior to cooking to improve flavor and add moisture. Servings: 4 Prep Time: 6 to 8 hours Difficulty: Easy to do Cooking Time: 15 to 30 minutes Print this recipe

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