Butterflied Teriyaki Chicken

How to butterfly the chicken

On a chopping board put your chicken, breast side down, with the drumsticks pointing towards your body.
Using a pair of kitchen shears, cut along each side of the backbone (hold onto the flap of skin at the back while doing this). Make sure you cut all the way through from end to end on each side of the backbone and then remove the backbone. You will hear crunching during this process which is normal.
Now that the chicken is open, turn it 180 degrees so the drumsticks point away from your body.
Make a cut through the piece of white cartilage covering the breastbone (located in the cavity of the chicken on the end facing you). Now grab the chicken on each side and bend backwards at the line of the cut until you hear a crack and the breastbone is exposed.
Push a finger along each side of the breastbone from end to end to separate the meat from the bone. Now remove the entire breastbone.
Finally push the chicken flat and remove any excess fat.

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Ingredients
1 whole chicken
a splash of sesame oil (olive oil if you don’t have any sesame oil)
2 tablespoons of paprika powder
1 teaspoon of ground cumin
1 teaspoon of cinnamon
1 teaspoon of ground allspice
1/2 teaspoon of cayenne pepper
1 jar of Teriyaki sauce
2 tablespoons of honey
1 clove of minced garlic
4-5 large peeled slivers of ginger root
1 tablespoon of soy sauce

Method
Start by combining the paprika, allspice, cinnamon, cayenne peppers and cumin to make a spice mixture.
In a pot, combine the teriyaki sauce, honey, soy sauce, garlic and ginger and reduce over medium heat until it is about half of the original volume and thick.
Now lay the chicken on the chopping board flat and brush each side with sesame oil and rub the spice mixture into each side.
On a preheated BBQ or grill place the butterfly chicken skin side up. Cover and cook for 15 minutes. Constantly check the chicken as the fat will slowly drip off the chicken and cause flames. If using a barbeque, move the chicken around the grill constantly to avoid flames. After 15 minutes of cooking, turn the chicken skin side down and cook for another 15 minutes.

After cooking both sides for 15 minutes, turn the chicken once again and remove any excess skin. Apply the teriyaki glaze over the chicken. Cook until the glaze sets on the chicken (can take up to 10 minutes). Remove and enjoy!



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