Yield: Yields 3-1/2 to 4 cups shredded meat.
Servings: four.
Serve the chicken with jasmine rice and Sweet & Sour Sauce. Cook extra rice if you plan to make fried rice with the leftovers.
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!
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 recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review