Butterflied Grilled Chicken + Gravy


By Dane Feldman

Photos by Dane Feldman.

Spatchocked, or butterflied, chicken is one of the best ways to grill a whole chicken without needing to put forth a terrible amount of effort. You’ll need to remove the backbone from the chicken (this is essentially all butterflying is) before you cook, but that’s all there is to it.

This recipe is a bit different because it’s not only butterflied, but also bricked chicken. When grilling a chicken this way, a juicy marinade is key to ensure the meat doesn’t dry out, but I like to make gravy sometimes, too, just to add some extra moisture and flavor.

What you’ll need:
5 lb chicken, butterflied
2 tsp garlic, chopped
1 tsp Florida seasoned pepper
1 tsp rosemary, dried
1 tsp thyme, dried
1 tsp poultry seasoning
1/2 cup navel orange juice
1/4 cup white wine
1/4 cup olive oil
Juice of 1/2 lemon
2 bricks, wrapped in foil

Combine the garlic, pepper, rosemary, thyme, poultry seasoning, juice, wine, and olive oil in a mixing glass. Pour over the chicken and let marinate for 3-4 hours.

Then, place the chicken on the grill underneath the two bricks and cook on medium heat for about 45 minutes. You may need to add more of the marinade to the chicken to prevent it from drying out.

When the chicken is finished cooking, let it rest while you prepare a roux. To do this, take the remaining marinade and place it in a small saucepot. Add a tablespoon of butter and a tablespoon of flour and cook on medium heat.

Stir often and add additional tablespoons of butter and flour as needed until the marinade becomes gravy.

Plate the chicken and drizzle the gravy on top to serve.