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Smoky Grilled Butterflied Chicken

A spicy smoked-paprika marinade gives skin-on butterflied chicken a robust flavor. To give marinated chicken even more flavor, loosen the skin with your hand and spread some of the mixture underneath before grilling.

  • servings: 4

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Ingredients

  • 1/4 cup sherry vinegar
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons smoked paprika
  • 1 tablespoon coarse salt
  • 1 whole chicken (3 to 4 pounds), rinsed

Directions

  1. Step 1

    Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag.

  2. Step 2

    Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Add to marinade. Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally.

  3. Step 3

    Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.

Source
Martha Stewart Living, June 2007

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Reviews (3)

  • MaryDGinHP 21 Sep, 2013

    Good

  • pjkutz 22 Jan, 2012

    This is very good! Although I have to cover the leg ends near the end so they don't burn. It is so very flavorful. It is in our "regular" recipe file that we make again and again.

  • pjkutz 22 Jan, 2012

    This is very good! Although I have to cover the leg ends near the end so they don't burn. It is so very flavorful. It is in our "regular" recipe file that we make again and again.