Grilling butterfly chicken breast is a quick and easy way to cook juicy, flavorful chicken on the barbecue. Butterflying chicken breasts helps them cook faster and more evenly. The technique also allows you to season both sides of the meat for maximum flavor. Follow these simple steps for grilling moist, tender butterfly chicken breast every time.
What is Butterfly Chicken Breast?
Butterflying chicken breast involves cutting a whole chicken breast in half horizontally without severing it completely This opens the breast up like a book so it lies flat Butterflying helps chicken cook faster since heat can penetrate both sides at once, It also exposes more surface area for seasoning and creates a uniform thickness so the meat cooks evenly,
Butterflying also prevents chicken breasts from curling up as they cook. When left whole, chicken breasts tend to shrink and curl into a ball shape on the grill. Butterflying them keeps the meat flat against the grates for better char marks and more even cooking.
Benefits of Grilling Butterfly Chicken Breast
There are several advantages to grilling butterflied chicken breast rather than leaving breasts whole:
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Cooks faster – Butterflying slashes cook time almost in half since heat reaches both sides simultaneously Whole breasts can take up to 50% longer to fully cook,
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Cooks more evenly – The even thickness achieved by butterflying allows the chicken to cook through without over or undercooking parts.
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More flavor – Butterflying exposes twice the surface area for seasoning and char from the grill
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Stays flat on the grill – Butterflied breasts don’t curl up like whole breasts, allowing for better grill marks.
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Versatile for stuffing – The opened up breast is easy to fill with cheese, herbs or other ingredients.
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Easier to portion – Butterflied breasts are easy to slice into strips or chunks for meals or skewers.
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Hassle-free – No need to pound out or trim whole breasts to achieve an even thickness.
So if you want tender, juicy chicken with great char flavor, butterflying is the way to go. The small amount of extra prep time pays off in faster, tastier grilled chicken.
How to Butterfly Chicken Breasts
Butterflying chicken breasts is easy to do with just a sharp knife. Here are step-by-step instructions:
1. Start with boneless, skinless chicken breasts
Buy fresh boneless, skinless chicken breasts for butterflying. Skinless breasts are easier to work with and lay flat better than bone-in split breasts.
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Avoid previously frozen chicken which can be mushy. Opt for fresh never-frozen if possible.
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Pick similarly sized breasts so they cook evenly.
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Plan on 8-10 ounces per person if serving breasts alone.
2. Place chicken breast smooth side down
Lay the chicken breast smooth side down on a cutting board. The underside without the breast muscle should face down.
3. Slice horizontally through one side
Using a sharp chef’s knife, begin slicing into one long side of the breast, keeping the knife parallel to the cutting board. Cut horizontally through one side without fully severing the breast.
4. Repeat on the other side
Make a similar horizontal cut into the opposite long side of the chicken breast, again without fully cutting through.
5. Open up the breast
Gently open up the chicken breast like a book so it lies flat in a butterfly shape. Press down lightly to flatten if needed.
6. Even out thickness if required
If any part of the butterflied chicken breast seems overly thick, gently pound it with the flat side of a meat mallet or rolling pin until even.
7. Season both sides
Sprinkle seasoning evenly over both sides of the butterfly breast. Use wet or dry rubs, herbs, spices, salt and pepper.
8. Let marinate if time allows
For extra flavor, let the seasoned chicken marinate in the fridge 15 minutes up to overnight. Keep breasts in a sealed container or bag.
9. Grill over direct medium heat
Preheat your grill to medium heat, around 375-400°F. Clean and oil the grates. Place breasts directly over the heat, smooth side down first. Close the lid while grilling.
10. Flip once halfway through
After 3-5 minutes once the bottom gets nice grill marks, flip the breasts over using tongs or a spatula. Let the second side cook another 3-5 minutes.
11. Check for doneness
Test for doneness by cutting into a breast to ensure it’s opaque throughout with no pink. Chicken is safe to eat at 165°F. The thickest part of a butterflied breast should register 165°F on an instant read thermometer after 6-8 minutes total cooking time.
12. Let rest before serving
Once cooked, transfer breasts to a plate and let rest 5 minutes before slicing and serving. This allows juices to redistribute for moist, tender meat.
Butterflying chicken before grilling ensures you get perfectly cooked chicken every time. The simple prep method lets you infuse chicken with lots of flavor and cuts down on grill time. Use your favorite marinades and rubs to customize butterfly chicken breasts for fajitas, sandwiches, salads and more.
Tips for Grilling Juicy Butterfly Chicken Breasts
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If marinating, keep it brief – Acidic marinades like lemon juice can start “cooking” the chicken if left too long. Limit marinating time to 30 minutes or less.
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Pat chicken dry before grilling – This helps get a nice sear and prevents steaming.
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Brush with oil before grilling – Coating the chicken lightly with oil prevents sticking and boosts browning.
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Arrange breasts evenly – Place all the chicken breasts smooth side down and equally spaced on the hot grill at the same time for consistent cooking.
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Grill over direct medium heat – Avoid high heat which can burn the outside before the inside cooks through. Medium heat nicely sears and cooks chicken without drying it out.
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Flip only once – Resist the urge to keep flipping the chicken. Just one turn halfway through is all you need for good grill marks.
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Check smaller pieces sooner – If any breasts or pieces are thinner than others, check their doneness a minute or two early.
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Don’t press down with tongs – Pushing on chicken with grilling tools squeezes out flavorful juices. Use tongs only to flip.
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Let rest before cutting – Letting chicken rest after grilling allows juices to be reabsorbed for tender, juicy meat.
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Slice across the grain – Cutting butterfly breasts across the muscle fibers makes for more tender bites.
Grilled Butterfly Chicken Breast Recipes
Butterflying chicken opens up a world of possibilities for quick and easy grilled chicken entrees. Here are some delicious recipe ideas:
Simple Garlic Herb Butterfly Chicken
Coat butterflied breasts with olive oil, minced garlic, dried basil, oregano, salt and pepper. Grill to perfection in just minutes.
BBQ Butterfly Chicken
Slather butterflied breasts with your favorite bbq sauce or dry rub before or after grilling.
Greek Chicken Souvlaki
Marinate butterflied chicken in lemon juice, olive oil, garlic, oregano and pepper. Grill and slice into strips to serve in pitas with tzatziki sauce, tomatoes, onions.
Parmesan Chicken
Top grilled butterfly chicken breasts with marinara sauce, melted mozzarella cheese and Parmesan. Bake or grill just to melt the cheese.
Chicken Fajitas
Season butterflied chicken with fajita seasoning. Grill and slice into strips. Serve with sauteed peppers and onions in tortillas.
Chicken Caesar Salad
Slice grilled butterfly chicken over romaine lettuce with Parmesan cheese, croutons and Caesar dressing.
Chicken sandwiches/wraps
Grill up flavorful butterfly chicken breasts for easy chicken sandwiches, wraps, pitas and more.
Teriyaki Chicken
Marinate chicken in teriyaki sauce, grill and glaze again with more sauce before serving over rice and vegetables.
The possibilities are endless when you start with juicy, well-seasoned grilled butterfly chicken. Use your favorite flavors to customize butterfly chicken for tacos, nachos, pasta dishes, kabobs and more.
Common Questions About Butterfly Chicken
What is the white stuff on raw chicken?
The white substance found on raw chicken is not pus or harmfulto eat. It is an organic compound called albumen that naturally oozes out of chicken as it sits. It can be rinsed off before cooking.
Is pink chicken safe to eat?
No, raw or undercooked pink chicken is unsafe to eat. Chicken should reach an internal temperature of 165°F as measured by a food thermometer before consuming to kill any bacteria present.
Can I freeze raw butterfly chicken breasts?
Yes, it’s fine to freeze raw chicken breasts as long as they are used within 9 months. Place breasts in a single layer in a freezer bag, pressing out excess air before sealing. Defrost in the refrigerator before grilling.
How long does chicken last in the fridge?
Raw chicken stored at 40°F or below in the refrigerator should be used within 1-2 days for best quality. Cooked chicken lasts 3-4 days refrigerated.
Why are my grilled chicken breasts dry?
Common reasons chicken dries out on the grill include overcooking, inadequate seasoning or marinade, flare-ups charring the surface, and pressing down on breasts with tongs. For juicy meat, grill gently over medium heat just until cooked through.
Grilling juicy, flavorful butterfly chicken breasts is easy and convenient any night of the week. Follow these simple steps for foolproof chicken that’s moist inside and nicely charred on the outside. Experiment with different herbs, marinades and global spice blends to keep your grilled chicken exciting.
How “Marry Me” Chicken Got Its Name
Many of you have probably heard of Ina Gartens “Engagement Roast Chicken” before, but this, if I may say, is so much tastier. When I created this dish in 2016, I was trying to develop recipes that would fire people up to get in the kitchen. I had produced one of Delishs first truly viral recipes, Tuscan Chicken Pasta (my baby, if we’re being honest), and was hungry for a skillet version that had similar ingredients but was even saucier. With that in mind, I developed a “Sicilian Chicken Skillet”, but wasnt sold on the name…until a stroke of genius hit on video shoot day. After we spooned the sauce over the chicken for the last shot, our videographer Chelsea grabbed a fork to try the final result. Once she took a bite, she blurted out, “Id marry you for that chicken!” and the now-famous name was born. This is a chicken dinner so good, you just might get a proposal by the last bite.
How To Make Marry Me Chicken
• Chicken: This is one my favorite ways to use up boneless, skinless chicken breasts, which can be notoriously bland and boring, yet are ideal to cook up on a busy weeknight. Still, this sauce is so good, you can pair it with pretty much any protein. Serve with chicken thighs, pork, even pasta. • Garlic: I always lean toward the camp of the more garlic, the better, but in my opinion, two large-ish cloves finely chopped or grated provided a great base but didn’t overpower the sauce. Feel free to add more to taste depending on the size of your cloves. • Thyme: The peppery, woodsy bite of fresh thyme is why I went with this particular herb, but you can sub in more basil if you don’t have any on hand. • Crushed red pepper flakes: Any dish with cream should have a little bit of heat, but if you’re extremely spice-averse (or serving this to anyone who is), you don’t have to include it (but I highly suggest even a pinch if possible). • Chicken broth: If you’re making a vegetarian dish—like serving the sauce over pasta—any vegan or vegetable store-bought or homemade stock won’t take anything away from the final result. Just make sure it’s low-sodium, as I always want to be able to control the seasonings as much as I can. • Sun-dried tomatoes: This is the secret weapon to this recipe, as it gives such a complex, sweet and tangy addition to the sauce without having to use speciality ingredients you have to hunt down at the store. Plus, you can make it all year-round with sun-dried tomatoes, as using fresh tomatoes, depending on the season, will affect the quality of the dish. • Heavy cream: Yes, including cream was inevitable to get the desired consistency for the sauce. I found in testing that only 1/2 cup is all you need, so you wont feel overstuffed at the end of the meal. • Parmesan: This also helps bring out depth to the sauce and melts right into it. I go for the block or wedge and grate myself, which I’d always encourage a home cook to do if they have the time. It truly makes such a difference in the end.
There’s a reason I call for searing the chicken before letting it finish in the oven. You get a beautiful golden brown crust, and it helps keep the chicken super-moist and flavorful. Plus, the base of the sauce is any chicken fat that has rendered out during this initial sear. It may seem like an unnecessary extra step, but trust me, it makes a huge difference.
On to the sauce: Using whatever schmaltz is left in the pan, a combination of garlic, fresh thyme, and a touch of red pepper flakes for just a hint of heat get a quick toast; this brings out the aromatics’ fragrance and color.
Stir in the heavy cream, broth, sun-dried tomatoes, and Parmesan, then let the sauce reduce a bit to meld and thicken. Its as easy as that!
Finally, return the seared chicken to the skillet and let it roast in the oven until the chicken cooks totally through.
Once the chicken is cooked through, transfer to a plate, and spoon plenty of the sauce on top along with fresh basil.
The full list of ingredients and directions can be found in the recipe below.