chicken - butterflied
Chicken is a lean protein source with approximately 26 grams of protein per 3.5 oz serving. The skin contains fat-soluble vitamins and contributes to flavor; the dark meat portions provide higher levels of iron and B vitamins compared to white meat.
About
A butterflied chicken is a whole bird that has been split lengthwise and flattened by removing the backbone and breastbone, then pressing the bird open so that it lies flat. This preparation technique, also called spatchcocking or crapaudine (French), dates back centuries and creates a uniform, flat profile that is approximately half the thickness of an intact bird. The result is a single piece of poultry with the thighs, drumsticks, wings, and breast all attached but arranged in a single plane, exposing both skin and interior surfaces to direct heat.
Culinary Uses
Butterflied chicken is prized for its rapid and even cooking properties, making it ideal for grilling, roasting, and broiling. The flattened structure allows the bird to cook 25-40% faster than a whole chicken while developing more surface area for browning and crisping the skin. This cut is fundamental to numerous preparations across Mediterranean, Middle Eastern, and European cuisines: Greek taverna-style grilled chicken, Spanish pollo a la plancha, Italian pollo al forno, and Indian tandoori preparations. The exposed interior allows marinades and seasonings to penetrate efficiently, while the flattened form permits even heat distribution from above and below, ideal for both stovetop pans and outdoor cooking.