Grilled Butterflied Brown Sugar Chicken

As much as I love a whole roast chicken any time of the year, grilled chicken is a must in the summer. Many recipes direct you to grill chicken pieces separately, but by taking a few extra steps, this whole-chicken method ensures the entire chicken is moist and juicy. There will be no dried-out chicken breasts or underdone chicken legs and thighs to pop your grilled-chicken yummy balloon. 

The concept of butterflying meat may sound intimidating, but it really isn’t once you’re comfortable with the technique. Simply remove the backbone using a pair of sharp kitchen scissors, then flatten the chicken to a uniform thickness. This helps the chicken pieces to cook evenly. To ensure the white and dark meat finish cooking at the same time, the grill is set up for indirect heat. This requires that one side of the grill be hot and the other side be cool. Placing the chicken on the cool side of the grill, with the legs closest to the hot side, allows it to cook at a lower heat, resulting in a moist, juicy, perfectly cooked chicken. As the browning bird reaches its final minutes on the grill, it is brushed with a sticky, sweet, buttery brown sugar sauce that caramelizes slightly before being removed. The smell is an honest precursor to the taste. Trust me on this, you will love it. 

*Note– When turning the butterflied chicken, I use a Large Round Cake Lifter on the underside and another spatula on the top side before flipping. This helps keep the tender meat of the entire chicken intact. If you don’t have a large round cake turner, use the largest spatulas you have on hand. Do not use tongs or forks, as this will cause the skin, meat, and bones to separate/tear, and moisture to be lost.

Grilled Butterflied Brown Sugar Chicken

By Nicole Prep: 30 minsCook: 55 minsRefrigeration and Rest Time: 1 hr 15 minsTotal: 2 hrs 40 mins Servings: 8 Use a simple technique to insure the most tender and juicy grilled whole chicken!

Equipment

• Poultry shears
• Instant read thermometer
• Large round cake lifter

Ingredients 

• 1 (3 ½- 4 pound) whole chicken
• kosher salt and freshly ground black pepper to taste
• Safflower oil, or other neutral oil
• ¼ cup (2 ounces) unsalted butter
• ½ cup brown sugar
• ¼ cup freshly squeezed lemon juice
• 2 tablespoons apricot jam
• 1 tablespoon Dijon mustard
• 1 teaspoon ground paprika

Instructions 

1. Using a pair of kitchen scissors, remove the backbone from the chicken and trim any excess fat or skin from the cavity. Turn the chicken skin side up and press the breastbone with the heel of your hand to flatten the chicken. Cover the chicken with plastic wrap and use a meat mallet to lightly pound the breast to the same thickness as the legs and thighs. Pat the chicken dry with paper towels and transfer to a rack set over a baking sheet. Refrigerate the chicken, uncovered, for at least 1 hour and up to 12 hours
2. Meanwhile, combine the butter, sugar, lemon juice, jam, mustard, and paprika. Bring the mixture to a simmer and cook until the sugar has dissolved and the mixture is thick. Transfer half of the sauce to a small bowl for basting and keep the remaining sauce warm over low heat until ready to serve.
3. Prepare a charcoal grill using a chimney starter and lump hardwood coals. Spread the hot coals on one side of the grill bottom (indirect heat) and place an aluminum drip pan opposite the coals. Cover the grill, open the vents, and allow the grates to heat until hot, about 5 minutes.
4. Brush the chicken with oil, then season both sides with salt and pepper. Clean and oil the grill grates. Place the chicken, skin-side down, over the drip pan, with the legs closer to the hotter side of the grill. Cover the grill and cook until skin is lightly browned, about 30-35 minutes. Using a basting brush, brush the flesh side of the chicken with some of the sauce. Cover and cook for another 5 minutes.
5. Carefully turn the chicken skin side up and brush the entire chicken with more sauce. Cover and cook for another 5 minutes. Turn the chicken skin-side down and gently slide it directly over the coals to cook for another 5-10 minutes, checking that the sauce isn't caramelizing too quickly. If so, move the chicken to the cool part of the grill. Cook until the breasts reach 150ºF and the thighs reach 160ºF. (The temperature will continue to rise as the chicken rests).
6. Transfer the chicken to a carving board, brush with additional sauce, and cover loosely with aluminum foil. Allow to rest for 15 minutes before carving. Serve with the reserved warm sauce. Enjoy!

Notes

When turning the butterflied chicken, I use a large round “cake” spatula on the underside and another spatula on the top side before flipping. This helps keep the tender meat of the entire chicken intact. If you don’t have a large round “cake” spatula, use the largest spatulas you have on hand. Do not use tongs or forks, as this will cause the skin, meat, and bones to separate/tear, and moisture to be lost.

Nutrition

Calories: 323kcal, Carbohydrates: 17g, Protein: 18g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 87mg, Sodium: 94mg, Potassium: 220mg, Fiber: 0.2g, Sugar: 16g, Vitamin A: 446IU, Vitamin C: 5mg, Calcium: 27mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Yarod