Whole Butterflied Chicken Recipe By Adam Lang

A grill guru's best barbecued chicken

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Some cooks think that violating a chicken with a beer can is the best route to a juicy bird. Not so for chef Adam Perry Lang, whose new book, BBQ 25, teaches you how to cook like a pro in your own backyard. To perfect his barbecued chicken, Perry Lang brines and butterflies the bird: Maximum contact with the grill results in crispy, burnished skin, and the herb-laced brine keeps the meat juicy while also adding a subtle depth of flavor. Serve it for Father's Day dinner–or give Dad the book and let him do the work.

Recipe adapted from BBQ 25: The World's Most Flavorful Recipes Now Made Foolproof (HarperStudio)

Whole Butterflied Chicken
5 from 1 ratings
Grilled chicken recipe from Adam Perry Lang's new book BBQ 25
Prep Time
Cook Time
to 4 servings
Total time: 0 minutes
  • Brine
  • 2 tablespoons coarse sea salt or kosher salt
  • 5 garlic cloves, crushed
  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 1½ teaspoons freshly ground black pepper
  • 3 cups cold water
  • One 3½-pound chicken, butterflied, thighs and legs scored
  • 1 tablespoon canola oil
  • Glaze
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, crushed
  • Juice of half a lemon
  • 2 tablespoons honey
  • 1 tablespoon white wine vinegar
  • ½ teaspoon water
  1. In a large bowl or resealable plastic bag, combine the salt with the garlic, oregano, rosemary, thyme, black pepper and water. Mix and crush the ingredients with your hands, squeezing them to release the maximum flavor. Place the chicken in the bowl or bag, toss it in the brine to coat and refrigerate for at least 3 hours and up to 24 hours.
  2. Prepare the grill for indirect cooking; the temperature should be 300°. Drain the chicken, discarding the brine, and dry with paper towels. Brush the chicken with the canola oil.
  3. Oil the grill well. Place the chicken, skin side up, on the grill and add wood chips of your choice (Perry Lang prefers fruitwood). Cover the grill and cook the chicken for 45 minutes.
  4. Make the glaze: In a small bowl, whisk the olive oil with the garlic, lemon juice, honey, vinegar and water. Baste the chicken with the glaze and continue cooking, covered, basting every 15 minutes, for about 45 minutes or until the chicken is cooked through. The chicken is done when the juices run clear when it's pierced and the thickest part of the thigh registers 165° on an instant-read thermometer.
  5. Transfer the chicken to a cutting board, skin side up, and let rest for 10 minutes. Carve the chicken into 6 pieces (2 each breasts with wings, thighs and drumsticks) and serve immediately.
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