Recipes Butterflied Chicken
Matts Herb Crusted Butterflied Chicken
This recipe was sent to us by our friend Matthew Hussey. He developed this recipe to cook the chicken in the Big Green Egg, but y’all could use any grill and cook the chicken with indirect heat. A flavorful herby crust forms on the chicken when the garlic and oregano infused oil mixed with our Mild Rub is rubbed over and under the skin of the chicken. It’s FANTASTIC! Thanks to Matthew we have some great step by step pictures to guide y’all through the preparation process.
1 medium sized fresh chicken
1/4 cup canola oil
1 tbsp salt
1 tbsp pepper
2 cloves garlic
2 tsp oregano
2 tbsp Jim’s Own Mild Rub
Cut the chicken along the spine (Step 1) and push chicken flat (Step 2) – this makes it easier to marinated the chicken and it will cook much quicker too. (Most people cut along both sides of the spine and remove the spine totally, but we love the popes nose (chicken butt 🙂 so that definitely stays in our house. – Jim’s Own)
Heat the canola oil, salt, pepper, garlic and oregano on low/med heat for 3-5 min (Step 3). Let cool. Mix with Rub (Step 4).
Rub chicken with blend of infused oil and rub on outside and inside of skin of chicken as well as the cavity area (Step 5).
Cook on indirect heat (Step 6) at 400F until the chicken is 160 – 165F in the breast area. Ready to serve – YUMM! (Step 7)