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Herb Grilled Butterflied Whole Chicken
Herb Grilled Butterflied Whole Chicken

Before you jump to Herb Grilled Butterflied Whole Chicken recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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As you can see, it’s not at all difficult to start integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to herb grilled butterflied whole chicken recipe. You can have herb grilled butterflied whole chicken using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Herb Grilled Butterflied Whole Chicken:
  1. Prepare 1 3 to 4 pound whole chicken, backbone removed ( cut out with a thin sharp knife, but not cutting all the way through, flatten after removing by firmly pressing breat to one even layer )
  2. You need 1 FOR MARINADE
  3. Prepare 1 cup My Spicy Ranch Dressing, recipe below
  4. You need 1 cup chicken broth
  5. Take 1 HERB DRESSING
  6. Take 1/4 cup melted butter
  7. You need 1/4 cup olive oil
  8. You need 1 tsp fresh thyme, chopped
  9. Prepare 1 tsp fresh rosemary, chopped
  10. Take 1 tsp fresh basil, chopped
  11. Provide 1 tbsp fresh chives, chopped
  12. Prepare 1/2 tsp garlic powder
  13. Get 1/2 tsp black pepper and salt to taste
  14. You need 1 tsp hot sauce such as franks brand
  15. Prepare 1 tbsp fresh lemon juice
Instructions to make Herb Grilled Butterflied Whole Chicken:
  1. Combine spicy ranch dressing and chicken broth in a large ziploc bag big enough to hold chicken.Add butterflied chicken to marinade and refrigerate 8 to 10 hours or overnight. - - https://cookpad.com/us/recipes/353091-spicy-ranch-dipdressing
  2. Combine all herb dressing ingredients in a bowl.
  3. Remove chicken from refrigerator and remove and discard marinade.Pat chicken dry and let get to room temperature 30 minutes before grilling.
  4. Have grill set up for indirect grilling and heat to a medium 350 to 375°F.
  5. Place chicken on grill skin side UP, grill for about 35 to 40 minutes covered with lid on basting with herb dressing every 15 minutes. flip over and grill skin side down over more direct beat, watching at all times so as not to burn until skin is crisp,5 to 15 minutes, it depends on your grill. The internal temperature should read 165, let chicken rest tented with foil 15 minutes before carving, serve with any remaing herb dressing drizzled over it.
  6. Serve as a filling for fajitas with tortillas, shredded cheese, lettece, tomato, avacado and sour cream or as the main dish with your favorite sides!

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