Super easy Butterfly Chicken on the Parrilla Grill

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be more economical and last longer.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Pat the chicken dry.

Using chicken shears, cut down either side of the spine to remove the backbone.

Flip the chicken over and apply pressure to break the breast bone.

Prepare the marinade with pineapple juice, soy sauce, ginger, crushed garlic, and barbecue sauce.

Mix the marinade and place it in a bag with the chicken to marinate for about 40 minutes or up to 24 hours.

Set up the parrilla grill for a two-zone cook and get the fire going.

Place the chicken on the cooler side of the grill with the skin facing up.

Cook the chicken on the cool zone for just over an hour.

Check the internal temperature of the breast with an instant thermometer; when it reads 46°C, move the chicken to the hot zone.

Cook the chicken on the hot zone for about 45 minutes until the internal temperature reaches 72°C.

Remove the chicken from the grill and let it rest.

Grill slices of pineapple for 3 minutes on each side for char flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary