A flattened chicken looks impressive, but looks aren’t the only benefit to butterflying. Since the flat shape allows for more even heat distribution during cooking, a butterflied chicken cooks faster and stays juicier than a whole chicken.
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Look for a Chardonnay with butter and spicy oak notes, like the 2003 Buehler, Russian River Valley ($14), or a medium-bodied supple Pinot Noir, like the 2004 Hahn Estates, Monterey County ($18).
You can use leftover chicken in a mediterranean chicken salad with fennel, raisins & pine nuts.
This chicken is amazing. Cook it on a weber grill indirect and you will be very happy! It might take longer to cook than the time discussed in the recipe, but that depends on your grill temp. Make sure you have a good insta-read thermometer.
I used boneless skinless chicken breasts and baked them in the oven, on the bed of thyme, and brushed with the dijon sauce. Then used it to make the Mediterranean Chicken Salad. Yum!
Absolutely impressive! My guests were blown away with the flavor and the elegant presentation of the herbs with the chicken.
This is -- by far -- THE best grilled chicken recipe ever!! The meat was so tender and juicy and flavorful ... the compliments just kept on coming. My only regret? That I didn't cook two chickens, because leftovers would have been awesome in a salad or sandwich. I must note that I used half the thyme called for (because it was all I had) ... but it still provided a substantial "bed" for the chicken, and packed plenty of flavor. This recipe is definitely a keeper!! Thank you for consistently developing such delicious (and easy-to-prepare) recipes.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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