A flavorful and easy-to-make butterflied chicken recipe seasoned with aromatic herbs and spices, perfect for grilling or baking.
Place the chicken breast-side down on a cutting board.
Ensure the cutting board is stable to make the process safer and easier.
Using kitchen shears, cut along one side of the backbone from the neck to the tail.
Cutting close to the backbone will make it easier to remove.
Repeat on the other side of the backbone to completely remove it.
Save the backbone for making chicken stock later.
Flip the chicken over and press down firmly on the breastbone to flatten it.
You should hear a slight crack as the breastbone breaks.
Mix the garlic, paprika, parsley, salt, pepper, and olive oil in a small bowl.
Adjust the seasoning to your taste preferences.
Rub the seasoning mixture all over the chicken, ensuring even coverage.
Let the chicken marinate for 30 minutes for enhanced flavor.
Grill the chicken over medium heat or bake in a preheated oven at 375°F until fully cooked.
Use a meat thermometer to check for an internal temperature of 165°F.
Let the chicken rest for 10 minutes before serving.
Resting allows the juices to redistribute, keeping the meat moist.
Serve the chicken with your favorite sides and enjoy.
Garnish with additional fresh parsley for a pop of color.
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