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Butterflying is butcher lingo for opening a whole bird like a book, and it takes just three easy knife cuts or scissor slits to do. The chicken's flattened shape helps guarantee quicker, more even cooking across the bird...er, board.
Tip! Stop sticky skin! The trick to preventing it from staying behind on the grate: Don't let the skin hit the heat until the last 5 minutes of grilling.
*77% of you say chicken breasts are your go-to cut for grilling. Steal our secrets for keeping them moist and tender.Get the Butterflied Chicken with Lime & Ginger recipe!