How To Make Butterflied Chicken A La Parrilla With Chanterelles |

Go slow and steady to cook this juicy bird

By Tasting Table Staff

Fire tamer Francis Mallmann is known for a putting on a show. However, one of his simplest dishes is also one of his most delicious. Mallman butterflies a chicken by removing its backbone to expose lots of skin to the heat of a charcoal grill. What results is a beautifully crisp, golden-brown bird. Paired with tender mushrooms, it's the perfect meal to transition from summer to fall.

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To learn more, read "Fire Starter."

Recipe adapted from "Mallmann on Fire," by Francis Mallmann

Butterflied Chicken a la Parrilla with Chanterelles

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Learn to make crispy butterflied chicken from Francis Mallmann. 

Prep Time
20
minutes
Cook Time
1.17
hours
servings
Total time: 1 hour, 30 minutes

Ingredients

  • 1 3½- to 4-pound chicken, backbone removed and patted dry
  • 4½ tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter
  • 1 large shallot, finely diced
  • 2 garlic cloves, finely minced
  • 1 pound mushrooms, such as chanterelles or cremini, cleaned, trimmed and left whole
  • ¼ cup roughly chopped fresh flat-leaf parsley
  • 2 lemons, halved

Directions

  1. Build a medium-low fire in a charcoal grill for indirect grilling. While the grill is heating, rub the chicken with 2 tablespoons of the olive oil. Season the bird generously with salt and pepper.
  2. Place the chicken skin-side down and grill, turning occasionally, until skin is crisp and golden brown, about 25 to 30 minutes. Using tongs, turn the chicken over and continue cooking until cooked through or until an instant-read thermometer inserted into the thickest part of the meat reads 165°, about 20 minutes.
  3. Meanwhile, in a large cast-iron skillet over medium heat, melt the butter and add 2 tablespoons of the olive oil. Add the shallots and cook until softened, about 8 minutes. Add the garlic and continue cooking until fragrant, about 2 minutes. Add the mushrooms and cook until the liquid has evaporated and mushrooms become tender, about 10 minutes. Stir in the parsley and set aside. Meanwhile, brush the lemon halves with remaining olive oil and grill, flesh-side down until lightly charred, about 5 minutes. To serve, carve the chicken and serve with the mushrooms and grilled lemon halves.  *This article was originally published on 09/23/2014 by Tasting Table editors. The restaurant, chef and/or recipe are in no way affiliated with or endorsing the featured sponsor.
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