Charcoal-Grilled Butterflied Chicken with Green Olive Tapenade
Why This Recipe Works
For a grilled chicken recipe with evenly cooked meat that would require much less effort and attention than a whole bird, we butterflied the chicken—a simple process in which the bird is placed on its breast and the backbone is removed. Pounding the bird for our grilled chicken recipe made it slightly more attractive, and cutting slits on either side of the breast to tuck in each leg allowed the chicken to cook up neat, tidy, and flat. And since the butterflied, pounded, and tucked chicken was so much thinner than a whole roaster, it could be cooked over a medium-hot direct fire in just about half an hour.