Chicken Butterfly Recipe

Prepare and butterfly the breasts

Pat the chicken breasts dry with paper towels. Place one breast on a cutting board. With a sharp knife parallel to the board, slice horizontally into the thicker side about 3/4 of the way through, leaving a hinge of about 1/2 inch so the breast opens like a book. Repeat with the second breast. If one breast is much thicker than the other, gently pound with a meat mallet through plastic to an even thickness of about 1/2 inch, taking care not to tear the skin.

Join the breasts

Place the two butterflied breasts skin-side up so the skin edges touch. Gently press the skin edges together and tuck the underside of one breast into the other if needed so they form a single joined piece with the skin intact across the top. If desired, secure with 1–2 metal skewers or toothpicks placed through the skin edge (remove before serving).

Season

Brush both sides lightly with olive oil. Evenly season skin-side and meat-side with kosher salt, black pepper, smoked paprika, and garlic powder. Let sit at room temperature for 15 minutes to take the chill off and allow the seasoning to adhere.

Preheat a grill or heavy cast-iron skillet over medium-high heat until very hot (grill grates or skillet should be well-oiled to prevent sticking). If using a grill, oil the grates or brush oil on the skin.

Place the joined breasts skin-side down onto the hot grill or skillet. Press gently to ensure full contact of skin with the cooking surface. Cook without moving for 6–8 minutes, until the skin is deeply golden brown and crisp and lifts easily from the grate or pan.

Flip carefully and reduce heat to medium. Continue cooking for another 6–8 minutes, or until the internal temperature reaches 160°F (71°C) when measured at the thickest part. If using a skillet and the skin is browning too quickly, lower the heat and optionally move to a 350°F oven to finish cooking for 6–10 minutes.

If using the optional glaze: while the chicken cooks on the second side, melt butter in a small saucepan or microwave-safe bowl, stir in honey and soy sauce until combined. During the final 2 minutes of cooking, brush the glaze over the skin once or twice to build a glossy, caramelized finish. Do not apply too early or the sugars may burn.

Remove chicken from heat and tent loosely with foil. Let rest for 5–7 minutes; carryover heat will bring the internal temperature to 165°F (74°C). Remove any skewers/toothpicks used to hold the skin.

Finish by squeezing lemon over the top and sprinkling chopped parsley. Slice into portions if desired and serve skin-side up so the crisp skin remains intact.