Not Your Average Grilled Chicken
Butterflied to make it easy to grill a whole chicken, then seasoned beneath the skin with a sour cream-herb mixture, this preparation guarantees a juicy, grilled chicken with lots of flavor.
Not Your Average Grilled Chicken Ingredients
1 (3 pound) whole chicken
cup sour cream
cup diced red onion
2 cloves garlic, diced
1 teaspoon dried oregano
1 teaspoon dried dill weed
2 tablespoons olive oil
teaspoon salt
teaspoon ground black pepper
How to Make Not Your Average Grilled Chicken
To make the chicken easier to grill evenly, remove its backbone. Do this by placing the chicken breast side down on a work surface with the tail end facing you. With a boning knife or sturdy kitchen shears, cut from front to back next to the backbone. Turn the chicken so the neck end faces you and cut on the other side of the backbone. Remove the backbone and use it for making stock or discard. Turn the chicken over and cut through the tailbone or wish bone. Spread the chicken out flat so its butterflied.
Mix together the sour cream, red onion, garlic, oregano, dill, salt, and pepper in a bowl and blend thoroughly. Gently lift the skin from the chicken being careful not to puncture or break the skin. Spoon the sour cream mixture under the skin, and massage gently to ease the mixture into all areas of the chicken. Cover, and refrigerate for 30 minutes, or overnight.
Preheat a grill for medium heat. Lightly oil a grill grate, and place 4 inches from the heat source.
Lightly brush the chicken with olive oil, and season with salt and pepper.
Place chicken on prepared grill skin side up. Cover the grill, and cook until the meat is firm and juices run clear when pierced with a knife, 45-55 minutes. There is no need to turn the chicken over.
Not Your Average Grilled Chicken Nutritions
Calories: 392 calories
Carbohydrate: 2.6 g
Cholesterol: 109.7 mg
Fat: 27.7 g
Fiber: 0.3 g
Protein: 31.7 g
SaturatedFat: 9.2 g
ServingSize:
Sodium: 303.2 mg
Sugar: 0.4 g
TransFat:
UnsaturatedFat:
Not Your Average Grilled Chicken Reviews
I am rating this recipe based on the technique only. Butterflying a whole chicken is the key to an evenly roasted bird. I butterflied according to these directions, and it came out perfect. I grilled the chicken skin side up, on indirect heat for an hour at 300 degrees. I am watching calories so I slipped some sliced garlic under the skin, sprinkled with some lemon pepper and lime juice and threw it on the hot grill. Dont be intimidated by the butterflying technique. It will change the way you grill chicken
Fantastic recipe I was a little worried, but this chicken came off the grill cooked perfectly. Removing the backbone was a bit of work for me, as I had never done it before, but the end result was well worth the extra effort. The meat had GREAT flavor, was super moist, and the skin was really crispy and delicious. Thank you, Ill use this method again. :)
Ill give the concept 5 starts - butterflying the chicken for grilling is easy and surpurb The concept of adding herbs etc under the skin is excellent. I liked the taste of the onions, garlic and herbs - but im still debating the sour cream. dont get me wrong, i LOVE sour cream, but this way im just not sure....i may try some other spread i "invent" and cook with this method. The flavor was excellent....just wasnt wild about the way the sour cream "clumped" under the skin.
Only okay. I was not impressed with the sour cream mixture...it was just too bland. The directions for removing the back bone were great and easy as I had not done this before. Would cook this way again but only with a different seasoning mixture.
5 stars for the concept. We dont like the dill weed and sour cream... so we spice it differently. And it takes about an hour and a half to do a 5 lb chicken. Then we have leftovers. Yum
WOW This was wonderful, I also grilled some cabbage to gp with the chicken and my husband LOVED IT I did add extra olive oil to the recipe.
This is my new favorite way to grill chicken I did not use the marinade -- I did not have the ingredients on hand. I cut the bird per the directions and then rubbed lemon pepper between the skin and the flesh. I was positive it would not cook properly -- but it was AMAZING When I served it to my husband, he asked, "When did we get a rotisserie?" The methodology behind the cooking is what makes this bird awesome
What a wonderful way to grill chicken I couldnt believe that Ive been cooking all of these years and never figured this out before. Butterflying the chicken is a brilliant idea. Chicken gets cooked through evenly without charring the meat. Ive used this several times already with different marinades and barbeque sauces, including this one. Thanks for posting
The butterfly technique worked well, the chicken was very tender, but I felt it lacked flavor. Next time I would add a bit of lemon or lime or garlic, something with a kick.
Ive done this a few times now and Ive always been happy with the results. Ive altered the recipe a few times, like using straight Old Bay, but the cooking always comes out perfect. Dont worry about getting the backbone out completely...the goal is to get the chicken flat.
Like a few of the other comments, the butterfly technique worked great I did the majority of it in the oven, and transferred it out to the grill to finish and used my own bbq sauce, so I have not tried that part of the recipe. I have never butterflied a chicken before, but with these directions, it worked well. Thanks
WOW, amazing & moist Was a bit nervous about butterflying the chicken, but "YouTubed" a video and it was so easy. Did my own rub on an 8 lb chicken and grilled for 2 hours at about 350 degrees. Outstanding Served with garlic mashed potatoes, corn and rolls. So Easy
Cooking technique perfect Our family did not like the mix at all and are a fan of all the ingredients. I cant explain the flavor.
Really good.
The best BBQ chicken I have ever had, and I only used pieces. Next time full bird for sure. Had twice baked potatoes with it, it was was a match.
AMAZING I give this a perfect 5 star rating for the method alone Never will I agonize over the timing of separate chicken pieces. This really is so easy and the bird cooks evenly and delicious. My 3lb bird was juicy and delish in about an hour. Tastes like rotisserie I did add lemon zest and lemon juice and additional spices to the mixture but this method will lend itself to any seasoning Thanks so very much for the recipe
Note: it takes 1 hour 30 minutes to grill a 5 lb chicken using indirect heat 300*F temp. of the grill. *ALWAYS BRINE the chicken overnight with your favorite brine recipe DO NOT USE DILL... Instead I used fresh thyme & fresh Rosemary, chopped fine, 6 garlic cloves minced, salt & pepper, smoked paprika mixed with the sour cream. I bought my chicken precut in half, back bone removed, breast meat, still together, not sliced through.
We love this recipe have made it several times with different spices, tonight its on the grill and since i was out of sour cream we are trying french onion dip in its place
I tried this as posted My grill is a vertical Beer Keg smoker with a water pot over the heat scource. I laid the chicken down on the grill on each side for 6 minutes which sealed in the juices. Then I filled the water pot with apple juice and let the chicken cook for 2 hours untouched. WOW Thanks for posting
Perfect with no changes On a gas grill try to keep the temp to about 350 F. We grilled a 5-pound chicken and it needed only 40 minutes. Let rest a few minutes after cooking.
Made as the recipe stated. The chicken was very juicy but lacked flavor. May try again but with a little more spices.
Easy tasty
I have been grilling chicken this way for several years. Based on the technique I definitely give it a Five. I usually put fresh rosemary and minced garlic under the skin prior to grilling, also lightly brushing the bird with olive oil before grilling. I do flip it skin side down about 5 minutes to finish to crisp the skin a bit. The chicken cooks much more evenly and in about half the time. Great technique
Easy to make and came out like the picture. Cooked it indirect and kept the grill at 350. Came out great.
My wife and I had this last night and we both thought is was wonderful. My wife suggested more dill, but that is her preference. Only problem I had was that I forgot to get garlic but substituted with a teaspoon of garlic powder. It still was great. This one is a keeper.
This was the BEST chicken I have ever eaten Bravo Butter -flying the chicken worked great. We used a grill mat under the chicken to keep flare ups down
Amazing easy and tasty. Just let it cook on charcoal grill and had so much flavor and moist
This was a winner with the family
Perfect in every way. Never eaten a better chicken dish. I used 2 chicken quarters instead of a whole chicken. Its a little less trouble and we prefer dark meat.
This was ok, a little too bland though.
Added jalapeno jelly to the Lite sour cream. Otherwise, too bland. The butterflying technique took about five minutes. I will always do this in the future
Delicious. By the way the technique of removing the backbone from fowl and splaying it or "butterflying" it is simply referred to as "spatchcocking." Try it with your next Thanksgiving turkey. Youll never go back:)Good eats to all.Fred
So, I used regular boneless, skinless Chicken Breasts, instead of an entire chicken, and it came out GREAT. and no left over bones.
I had leg quarters x 4 so I didnt have to butterfly the chicken I did cut away the backbone and did not separate I baked the chicken in a electric smoker then placed it under the broiler to crisp up the skin it was moist and very tasty. Served with smashed red little potato and fresh whole green beans tossed with olive oil and Parmesan cheese willMake it again
Best method for cooking chicken ever - you can use any marinade and seasonings - perfect
This recipe is amazingly delicious Its become my familys most requested and I make it at least once a week, maybe more. I vary the spices to change it up a little, and often substitute the sour cream for butter. I add powdered garlic and onion instead of fresh, for convenience. We cant believe how moist and tender the chicken is. Ive cooked it on the grill and in the oven depending on the weather. Its a sure winner.
Placing the herb paste under the skin was easy enough for the breasts and thighs, but needed to make small incisions in the leg and wing skin to get the paste under the skin. Marinated for 6 hours. Great taste and the breasts and thighs were very juicy and flavorful. Id definitely make this again.
OMG. The best ever. Not only is this a good way to cut up a chicken for the grill but an awesome seasoning. I out Portuguese chicken spice in the outside. Raised up my grill rack so it would cook slow. Checked to make sure it was 180 and it was incredible when we broke into it. Happy 4th of July indeed.
Probably wont make it again.
The chicken was really moist I used tofutti "sour cream" instead of regular and shallots instead of red onions but otherwise stuck to the recipe pretty closely. Next time Ill add more salt to the sour cream mixture, great recipe
Butterflying the chicken was easy and I would certainly do that again - but that sour cream in there was just gross. I will work on this recipe to make it to my liking.
Im rating it primarily on the method. I dont like sour cream and my husband is not a fan of highly seasoned food, so I changed it up a bit. After butterflying the chicken I let it soak in a brine solution (recipe found here) for 4-5 hours before grilling. Then I brushed olive oil over the skin and seasoned with kosher salt and fresh ground pepper. I use a grill tray covered with foil and it takes about and hour for a 3-4 pound bird. Keep an eye on the grill temp, between 400-450 is perfect. This is the only way I will make a whole chicken from now on.
I used mayo instead of sour cream and the family loved it
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