Recipes Ingredients Meat & Poultry Chicken Smoky Grilled Butterflied Chicken 3.6 (18) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 A spicy smoked-paprika marinade gives skin-on butterflied chicken a robust flavor. To give the chicken even more flavor, loosen the skin with your hand and spread some of the mixture underneath before grilling. Ingredients ¼ cup sherry vinegar ¼ cup olive oil 4 garlic cloves, minced 2 tablespoons smoked paprika 1 tablespoon coarse salt 1 whole chicken (3 to 4 pounds), rinsed Directions Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag. 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. 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. Print