Grilling: Butterflied Herb Chicken

With the onset of a warm spell, my thoughts had wandered to more summer-like fare, but a resurgence of the blistering cold has me back in total comfort mode.

Roast chicken has been my crutch to get me through this winter, but as an admitted cold-wuss, I wanted to be able to grill a chicken while minimizing my outdoor time. So instead of roasting a chicken on the grill, I opted to butterfly it, spread an herb butter under the skin, and cook it directly over the flames, making the total cooking time for a whole chicken about 25 minutes.

The high heat produced a crispy skin (although slightly charred in parts), while the herb butter kept the bird moist and flavorful, creating a fast alternative to a true roast chicken on the grill that's on par with the real deal.

Grilling: Butterflied Herb Chicken

About This Recipe


  • 6 tablespoons unsalted butter, softened
  • 3 tablespoons of your favorite herbs (such as thyme, sage, tarragon, oregano, etc)
  • 1 clove of garlic, minced
  • Salt and pepper to taste
  • 1 whole chicken (3 to 3 1/2 pounds),butterflied


  1. 1

    Mix the butter, herbs, garlic, and salt and pepper together in a small bowl.

  2. 2

    Using your fingers, carefully separate skin from each side of side of the breast and thighs and spread about 1 tablespoon of the herb butter under each area. Season skin with additional salt and pepper to taste.

  3. 3

    Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Place chicken skin-side down on the grill and cook until skin is deeply browned and crisp, about 10 to 15 minutes. Flip chicken over and continue to grill until an instant-read thermometer inserted in thickest part of breast registers 160°F, about 10 to 15 minutes more. Transfer chicken to a cutting board and allow to rest for 10 to 15 minutes. Carve and serve.


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