- Prepare the chicken for butterflying. Yes, scientist have finally prevailed, at the end of these steps your chicken will fly! Try not to picture what a chicken and butterfly hybrid might look like or do in its natural habitat, its a bad road with scary farm houses. Okay so unfortunately your chicken will stay immobile and the same pale pinkish color. To butterfly anything only means the meat is too thick or uneven to cook properly. But anyway start by removing the neck and innards that your butcher may or may not have tucked away inside the crevice of the chicken. Discard both.
- Run the chicken under cold water and pat dry.
- Lay the chicken on a cutting board, and cut down both sides of the backbone with kitchen shears. Discard of the backbone.
- Turn the chicken over and press down on each breast, just enough pressure to flatten it.
- Secure the wing tips by tucking them beneath each wing and flip the chicken legs inward.
- Skewer between the wing and drumette, and through the upper breast. Keep going through the other breast and between the wing and drumette.
- With another skewer pierce the outer thigh and continue between the drumstick and the thigh. Again, keep going.
1/4 c apple cider vinegar
3 tbsp whole grain mustard
3 garlic cloves, minced
1 lime, juiced
1/2 lemon, juiced
1/2 c dark brown sugar
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
6 tbsp olive oil (not extra virgin olive oil)
- Combine all ingredients except olive oil.
- Gradually whisk in olive oil.
- Immerse butterflyed chicken with the mixture.
- Cover and marinate for 8 hours.
- Heat oven to 350.
- Remove skewers and discard marinade.
- Rotate 90 degrees every 10 minutes, for a total of 40 minutes.
- Flip over and rotate chicken every 10 minutes, for a total of 30 minutes or until done.
- Let the chicken rest 15 minutes before serving.