5 servings (serving size: 3 ounces)

With only five ingredients and a grill, you can create a high-flavor chicken recipe with ease.  The secret is to marinate the chicken in buttermilk-herb mixture overnight.

How to Make It

Step 1

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish. Combine buttermilk and remaining ingredients except cooking spray; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit. Cover and marinate in refrigerator 24 hours.

Step 2

To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time. Discard skin before serving.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

soontobe's Review

October 31, 2012

MichelleFindley's Review

January 25, 2012
This sounds good & will make it soon. Just wondering what is the purpose of the pan of water?

mamita's Review

January 18, 2010
Great marinade! My husband and I really liked this and it was so easy. I cut the recipe in half and marinated 2 chicken breasts for about 24 hours then grilled them on the bbq. They had great flavor and were almost too easy. I will make this on a regular basis!

esanders's Review

October 31, 2010
Good tasting recipe, and the presentation of a whole butterflied chicken is impressive too. I still prefer the vertical beer can method over the grilled butterflied method. With the vertical method, much more of the fat renders and drains out.