Vermont Castings

Grilled Butterfly Chicken


Prep Time
6 to 8 hours
Easy to do
Cook Time
15 to 30 minutes
Grilled Butterfly Chicken



    1. In a large stockpot mix sugar and salt in one qt water until dissolved.
    2. Place chicken in brine, breast down, and fill pot with cold tap till 1 inch (2.5 cm) above chicken.
    3. Store pot in refrigerator or cold room or add ice cubes to stockpot to keep chicken and brine cold.
    4. Brine for 3-4 hours.
    5. Remove chicken pour off brine and thoroughly rinse chicken at least 3 times in the pot with cold running tap water.
    6. Dry chicken with paper towels set chicken on grid over a plate uncovered in the refrigerator for a minimum of 3 hours or overnight.
    7. Heat grill on high for 15 minutes prior to broiling, brush grill with vegetable oil prior to grilling.
    8. Mix marinade ingredients until emulsified.
    9. Using a teaspoon without tearing skin work the spoon between chicken skin and meat so that the skin is loose.
    10. Using fingers work the marinade into the spaces between the skin and chicken meat, make certain to include legs.
    11. 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 325ºF / 165ºC.
    12. Remove from grill, cover lightly with foil until ready to eat.


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