Juicy and Delicious Butterflied Chicken

Butterflying chicken, also known as spatchcocking, is a culinary technique that not only speeds up cooking time but also ensures even cooking and maximum flavor infusion. This method involves removing the backbone of the chicken and flattening it, which creates a uniform thickness. The result is a juicy and tender chicken that cooks more evenly, with perfectly crispy skin. In this comprehensive guide, we will walk you through the process of preparing and cooking a mouthwatering butterflied chicken, complete with a delectable sauce and a flavorful onion base.

Ingredients for a Perfect Butterflied Chicken

To achieve the best results, gather the following ingredients:

Preparing the Chicken

1. Butterfly the Chicken

Begin by placing the whole chicken on a cutting board. Using a sharp pair of kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken breast side up, and press down firmly on the breastbone to flatten the chicken. This technique ensures even cooking and allows the skin to crisp up beautifully.

2. Season the Chicken

Generously season the chicken on both sides with a pinch of salt and black pepper. Use your hands to spread the seasonings evenly, ensuring that every part of the chicken is well-coated. This step enhances the flavor of the chicken and helps create a delicious crust when frying.

Cooking the Chicken

3. Fry the Chicken

In a large skillet, heat one tablespoon of unsalted butter over medium-low heat. Once melted, add a drizzle of vegetable oil to prevent the butter from burning. Add the sliced garlic cloves to the skillet and sauté them until they are slightly golden brown. Remove the garlic from the skillet and set aside for later.

Place the seasoned chicken in the skillet, skin side down. Fry the chicken on both sides until golden brown, approximately 5-7 minutes per side, depending on the thickness of the chicken. The goal is to achieve a beautiful golden crust while ensuring the chicken remains juicy inside.

Creating the Sauce

4. Prepare the Sauce

While the chicken is frying, prepare the sauce. In a small bowl, combine the honey, soy sauce, tomato sauce, mustard, sweet paprika, parsley, and a teaspoon of salt. Mix well until all the ingredients are thoroughly combined. This sauce will not only add flavor but also contribute to the chicken’s tenderness and juiciness.

5. Apply the Sauce

Using a brush, generously apply the sauce to both sides of the fried chicken. Ensure that every part of the chicken is covered with the sauce, as this will enhance the flavor and give the chicken a beautiful glaze. Set the chicken aside to allow the flavors to meld while preparing the next step.

Assembling and Cooking the Final Dish

6. Prepare the Onion Base

On a large sheet of aluminum foil, arrange the sliced rounds of red onion to form a base for the chicken. This onion base not only adds flavor but also helps keep the chicken elevated, allowing the heat to circulate evenly around it.

7. Wrap and Cook the Chicken

Place the sauced chicken on top of the onion slices. Wrap the chicken and onions securely in the aluminum foil, creating a sealed packet. This method traps the flavors and juices inside, ensuring the chicken remains moist and flavorful. Place the foil-wrapped chicken in a clean skillet over medium heat and cook for 30 minutes. This gentle cooking method allows the flavors to infuse and the chicken to become tender and juicy.

Serving the Juicy Butterflied Chicken

8. Serve and Enjoy

Carefully unwrap the chicken and transfer it to a serving platter. The onions can be served alongside the chicken or discarded, depending on your preference. Serve the chicken hot, accompanied by your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad. The result is a juicy, tender chicken with a crispy skin and a rich, flavorful sauce that will delight your taste buds.