In this recipe, I butterfly-cut a chicken, season it with oriental spices, and grill it on a Weber gas grill with a Teriyaki glaze. The result is a crispy, sweet, and smokey-flavored barbecued chicken.
I used a Teriyaki stir-fry sauce, which I enhanced and reduced down to make a sticky and thick glaze, and then applied to the butterflied chicken when it was nearly finished grilling. Click “Read More” for the HD video and complete recipe.
In another CookingInHD episode, I showed you how to make a whole roast chicken on a barbecue grill. That’s a terrific way to make a tender and moist melt-in-your-mouth chicken, but it’s time-consuming since it can take over 90 minutes to cook inside a grill. This method of grilling a butterfly cut chicken on a grill using direct heat is quicker, and produces a crispy, smokey flavor.
High Definition Video Presented Here:
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 2-4 people
- 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
For the Oriental Spice Rub:
- Combine paprika, cumin, allspice, cinnamon, and cayenne peppers
To Prepare the Teriyaki Glaze:
- Take a bottle of your favorite Teriyaki sauce (I used VH Teriyaki sauce), and add honey, garlic, ginger, and soy sauce. Reduce over medium heat to half of original volume. It should be thick like molasses.
To Prepare and BBQ the Chicken:
- Remove the spine from the back of the chicken by cutting with sharp scissors on each side of the spinal cord. On the front (opposite side) of the chicken where the chicken breasts are located, cut through the breast meat until you hit bone all the way from the top to the bottom of the bird. Again with scissors, cut through the breast bone creating two equal halves of chicken
- Lay the chicken out flat and coat each piece on both sides with sesame oil
- Rub the Oriental Spice Rub all over each piece, both sides
To Grill the Butterfly Chicken:
- Place each piece of butterfly cut chicken on a preheated grill, skin side up on direct heat. Close lid and barbecue for at 15-20 minutes. Check on the chicken OFTEN! The fat in the skin will render down, drip on the grill, and cause flare-ups! Move the chicken around on the grill often to make sure that it’s not exposed to a direct flame. The flare-ups will lessen as the chicken cooks down
- After 15-20 minutes of grilling, turn chicken skin side down, and cook again for 15-20 minutes
- Once again, turn chicken back over. The skin will likely be falling off the chicken. Remove excess skin, and begin to apply Teriyaki glaze over exposed chicken meat. Cook with glaze on for 10 minutes or so, or until the glaze has ‘set’ on the bird, and the chicken’s internal cooking temperature is 180 degrees F, or when juices run clear, and drumsticks and wings are easy to pull off