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American·Main Course

Barbecued Butter Chicken

A buttery twist on a classic firehouse-style grilled chicken, this recipe uses a vinegar and butter-based marinade that doubles as a basting mop and finishing sauce. By pre-baking the chicken halves, you ensure a juicy interior and perfectly golden skin without the risk of charring the outside before the meat is cooked through.

Prep

20m

Cook

60m

Total

320m

Serves

4

Method

  1. 01

    Combine water, vinegar, Worcestershire sauce, salt, black pepper, paprika, onion powder, garlic powder, poultry seasoning, and cayenne in a saucepan. Add the butter and place over medium heat. Whisk until the butter is halfway melted, then remove from heat and continue whisking until fully incorporated. Let the marinade cool completely to room temperature.

    Step 1
    Watch · 0:51
  2. 02

    Prepare the chicken by removing the backbone with kitchen shears. Split the breastbone to pull it out, then cut the chicken in half. Score the leg and thigh meat with a few deep cuts and make shallow slices through the breast skin to allow the marinade to penetrate.

    Step 2
    Watch · 2:25
  3. 03

    Place the chicken halves in a large zip-top bag and pour in the cooled marinade. Squeeze out the air, seal, and refrigerate for at least 4 hours, or up to overnight.

    Step 3
    Watch · 4:04
  4. 04

    Preheat your oven to 325°F (165°C). Transfer the chicken and all the marinade into a baking dish, skin-side up. Bake for about 35 minutes until the chicken is partially cooked. This experimental step helps prevent the exterior from burning on the grill before the interior is done.

    Step 4
    Watch · 4:46
  5. 05

    Carefully pour the liquid from the baking dish into a saucepan. Bring the liquid to a boil for several minutes to ensure it is safe to use as a basting and finishing sauce.

    Step 5
    Watch · 5:47
  6. 06

    Prepare a grill with hot coals. Place the chicken skin-side down for about 4 minutes to develop color. Flip the chicken bone-side down and continue cooking, brushing generously with the boiled sauce every few minutes. Cover the grill to maintain even heat.

    Step 6
    Watch · 6:14
  7. 07

    Continue grilling and basting until the breast reaches 145-150°F and the thigh reaches 170-175°F. Remove from the grill and let rest briefly. Brush with one final layer of the butter sauce before serving.

    Step 7
    Watch · 9:18

From Chef John

  • “Butter is good, margarine is bad.”
  • “Just because your neighbors are nice does not mean they won't sue you for food poisoning.”
  • “You are the boss of your barbecued butter chicken.”