seasonings of your choice thyme, rosemary, salt, pepper, garlic
Herb Butter
4tspbuttersalted or unsalted, softened
seasonings of your choice thyme, rosemary, salt, pepper, garlic
Instructions
Blend the softened butter with the herbs or seasonings of your choice.
Spatchcock the chicken and apply the herb butter under the skin without entirely removing the skin from the bird. Drizzle the skin of the bird with olive oil and season it with additional herbs, salt, and pepper.
Grill or bake the chicken at 375°. When it reaches an internal temp of 140°F baste the skin of the bird with additional herb butter if desired. Remove the bird from the grill or oven when it reaches an internal temperature of 160°F.
Let the chicken rest for 15 to 30 minutes before carving.
Notes
Tips for the perfect grilled herb butter chicken:
Spatchcocking chicken or turkey assures that the white and dark meat cook at the same rate. No more dry white meat!
Applying herb butter under the skin gives the meat flavor as it cooks.
A drizzle of olive oil over the skin and additional seasoning makes for a delicious browned bird with crispy skin.
Baste the bird once it reaches 145° to achieve the perfect browned crispy skin.
When you remove the bird from the grill let it rest before carving it. The meat will reabsorb the juices. By cutting it right away, those flavorful juices will just run out.
Don't overcook the bird. Use an instant-read thermometer and test in the thickest part of the let without touching the bone. Chicken is finished when it reaches 160°F. It will continue to rise for a short time because of the residual heat.
Put your cutting board in a rimmed baking sheet to catch any remaining drips. It will make for an easy clean-up.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.