Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 1428
Total Fat: 100 g
Saturated Fat: 27 g
Carbohydrates: 9 g
Dietary Fiber: 3 g
Sugar: 1 g
Protein: 119 g
Cholesterol: 483 mg
Sodium: 2223 mg
Total: 2 hr 25 min
Active: 20 min

Discover the joy of creating a stunning, flavor-packed butterflied chicken that's easier than it looks! A little extra prep upfront delivers a showstopper dish perfect for impressing guests or savoring family dinners. Ask your butcher to debone it, or roll up your sleeves for a rewarding kitchen adventure. Leftovers? Slice them thin for irresistible sandwiches tomorrow.

3 cloves garlic, minced
Zest of 1 lemon
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fennel seeds, chopped
2 teaspoons ground coriander
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
1/2 pound ground chicken or pork
2 tablespoons plain breadcrumbs
2 tablespoons milk
2 tablespoons roughly chopped fresh parsley
1 whole chicken (3 1/2 to 4 pounds) butterflied, with all bones and cartilage removed except in the drumstick and wing drumette
2 tablespoons extra-virgin olive oil

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Special equipment:

Kitchen twine

In a small bowl, combine the garlic, lemon zest, rosemary, fennel seeds, coriander, red pepper, and 1/4 teaspoon black pepper. In a medium bowl, mix together the ground chicken, breadcrumbs, milk, parsley, 1/2 teaspoon salt, and 1 tablespoon of the spice blend. Use your hands to blend the ingredients, being careful not to overwork the mixture. Set aside.
Place the butterflied, deboned chicken on a work surface, meat-side up. Rub the inside of the chicken with 1 tablespoon olive oil, 2 teaspoons salt, and most of the remaining spice mixture (reserve about a teaspoon for the skin).
Cut 4 pieces of twine, each about 18 inches long, and one piece about 3 feet long. Place the ground chicken mixture in the center of the chicken (where the breastbone was), shaping it into a thick, mini meatloaf, leaving about a 1-inch border from the top and bottom edges. Fold the sides of the chicken together to form a roll, overlapping the skin. Secure the roll with 3 of the shorter pieces of twine, spacing them about 1 inch apart along the middle. Use the long piece of twine to tie the chicken from top to bottom. Tie the legs together with the remaining piece of twine. Pat the skin dry with a paper towel, then rub with the remaining tablespoon of olive oil, another 1 teaspoon of salt, and the reserved spice mixture.
Prepare your grill for medium indirect heat: For gas grills (with 3 or more burners), turn all burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and lower the others to medium. For charcoal grills, pile one chimney starter-full of lit and ashed-over charcoal briquettes on one side of the grill. Place a drip pan on the other side to help prevent flare-ups. (Always check your grill manufacturer's guide for best results.)
Place the chicken, breast-side up, on the indirect side of the grill, with the legs facing the hotter side. Cover and cook until an instant-read thermometer registers at least 165 degrees F in the center of the chicken, about 1 hour 20 minutes to 1 hour 30 minutes. Remove from the grill and let rest for 20 minutes before carving.

Every grill is different, so adjust cooking times as needed based on your own equipment.