Smoky Cajun Butterflied Grilled Chicken
Butterflying a chicken removes the backbone and allows you to grill a whole bird evenly without a rotisserie. The smoked paprika in this whole chicken recipe creates a rich smoky flavour, there won’t be any leftovers with this recipe!
4 - 6
- 1 Fresh From The Farm Whole Tied Chicken
- 1 small onion, peeled & quartered
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon each salt and black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
1Place whole chicken breast side down on a work surface. Starting at the leg end, cut along one side of the backbone with kitchen shears. Turn chicken around; cut along the other side. Discard backbone or save for stock. Flip chicken and open it like a book. Press firmly on the breastbone to flatten.
2Puree or mince onion (a mini-chop or food processor works well here) and mix with remaining marinade ingredients to form a paste.
3Rub flattened chicken with paste, starting on the underside, under the skin where possible (using your fingers) and the top of skin; let marinade in refrigerator for at least 30 minutes.
4Grill over medium indirect heat, breast side down, for about 10 to 15 minutes until skin is charred; turn and cook 30 to 40 minutes or until the internal temperature reads 180 °F (82 °C) in the thickest part of the chicken.
5Let stand for 10 minutes before cutting into serving pieces.
To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.
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