Yield: Yields 3-1/2 to 4 cups shredded meat.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
To butterfly a chicken, position the chicken breast side down. With poultry shears or a sharp chef’s knife, cut along one side of the backbone and then down the other. Discard the backbone.
This is a summer grilling favorite and the leftovers are fantastic. It is easier to make than it may appear and is extremely flavorful.
This was soooo moist and tremendously flavorful. All three of my young sons loved it. Served with rice, the sweet and sour sauce/salad dressing and naan. Will definstely make again.
This is always a hit with any guests and a family favorite. I always grill 2 Chickens, as the recipes using the leftovers are also delicious!
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?