Butterflied Chicken with Honey and Parmesan
Butterflied Chicken with Honey and Parmesan
Ingredients
- 1 whole chicken, about 4 lb (1.8 kg)
- 3 lemons, halved
- 1 tsp coarse salt or fleur de sel
- 2 tbsp (30 ml) olive oil
- 4 tsp (20 ml) honey
- 2 tsp capers, finely chopped
- 2 tsp (10 ml) truffle oil (optional)
- 2 cloves garlic, chopped
- 2 tbsp (30 ml) olive oil
- 9 cups (225 g) kale leaves, roughly chopped
- 4 oz (115 g) white mushrooms, thinly sliced
- 1 Cortland or McIntosh apple, cored and thinly sliced
- ¼ cup (30 g) Parmigiano-Reggiano cheese shavings
- Salt and pepper
Instructions
- On a work surface, with a chef’s knife or kitchen shears, cut the backbone of the chicken to spread it out flat. Place on a large tray.
- Rub the chicken with a half-lemon. Season with salt and pepper. Let marinate for about 10 minutes. Oil the chicken and the remaining lemon halves.
- Preheat one side of the grill, setting the burner to high. Oil the grate.
- Lay the chicken flat on the unheated side of the grill, skin side down. Close the lid and cook for 45 minutes. Turn the chicken and continue cooking for about 35 minutes or until a meat thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C).
- Grill the lemons until caramelized and soft. Briefly grill the chicken on the heated side of the grill. Cut into 6 or 8 pieces. Keep warm.
Butterflied Chicken with Honey and Parmesan