Butterflying chicken, also known as spatchcocking, is a culinary technique that not only speeds up cooking time but also ensures even cooking and maximum flavor infusion. This method involves removing the backbone of the chicken and flattening it, which creates a uniform thickness. The result is a juicy and tender chicken that cooks more evenly, with perfectly crispy skin. In this comprehensive guide, we will walk you through the process of preparing and cooking a mouthwatering butterflied chicken, complete with a delectable sauce and a flavorful onion base.
Ingredients for a Perfect Butterflied Chicken
To achieve the best results, gather the following ingredients:
Ingredient Amount
Whole butterflied chicken 1
Salt (for seasoning) 1 pinch
Black pepper (for seasoning) 1 pinch
Unsalted butter 1 tablespoon
Vegetable oil 1 drizzle
Garlic cloves, sliced 3
Honey 1 tablespoon
Soy sauce 1 tablespoon
Tomato sauce 1 tablespoon
Mustard 1 tablespoon
Sweet paprika 1 teaspoon
Parsley To taste
Salt (for sauce) 1 teaspoon
Red onion, sliced into rounds 1 large
Aluminum foil As needed
Preparing the Chicken
1. Butterfly the Chicken
Begin by placing the whole chicken on a cutting board. Using a sharp pair of kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken breast side up, and press down firmly on the breastbone to flatten the chicken. This technique ensures even cooking and allows the skin to crisp up beautifully.
2. Season the Chicken
Generously season the chicken on both sides with a pinch of salt and black pepper. Use your hands to spread the seasonings evenly, ensuring that every part of the chicken is well-coated. This step enhances the flavor of the chicken and helps create a delicious crust when frying.
