Butterflied Chicken



  • 2 chicken (Whole, broiler/fryer)
  • 3 tablespoons melted butter
  • 1 teaspoon olive oil
  • salt
  • pepper
  • 1 cup dijon mustard
  • 3 tablespoons scallion (minced)
  • 1 teaspoon tarragon
  • 5 hot pepper sauce (dshs)
  • 1 cup fresh bread crumbs
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    1. Butterflied chicken. To butterfly a chicken. Choose a 3-1/2 lb. broiler/fryer chicken. With a heavy knife or sturdy shears, cut down close to the backbone from neck to tail on each side to remove it. Spread the chicken skin-side up on your work surface and bang the breast with your fist to break the collar bones and some of the ribs; this flattens the chicken. Fold the wings akimbo behind the shoulders, and then make a slit in the skin at either side of the breast tip. Push the knee of the drumstick firmly up under the armpit to loosen the joint, then insert the tip of the drumstick through the skin slit. Repeat on the other side.
    2. Broiling: brush butterflied chicken all over with a combination of butter and olive oil. Arrange the chicken skin-side down (flesh-side up!) in a broiling pan (not on a rack) and set them so the surface of meat is about 5" from the hot broiler element. After 5 minutes, brush the flesh, which should just be starting to brown, with butter and oil. Baste again in 5 minutes - use juices in the pan as butter mixture is used up. Sprinkle lightly with salt and pepper and turn the chicken skin-side up. Broil and baste 10 minutes more.
    3. NOTE: For a plain broil with no mustard and crumbs, give 15 rather than 10 minutes to a side, until juices run clear yellow from pricked drumsticks.
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