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8 servings, 1/8 recipe (110 g) each
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For best results, dry chicken completely before cutting so it is not slippery. Place chicken, breast-side down, on cutting board. Cut along one side of the backbone, then cut along the other side of the bone to remove it. Place chicken, skin-side up, and press down firmly to flatten.
Wrap the tips of the chicken wings with foil to prevent them from burning. Remove the foil for the last 10 min. of the grilling time.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was awesome!...but i do think singular pieces work better...delicious!
It was very ho-hum - too much work for too little taste - maybe I would buy cutup chicken to cut down on time.