Ingredients
- ½ cup finely-chopped flat leaf parsley
- ½ cup finely-chopped fresh fennel tops (or 2 tsp dried fennel seed)
- ½ cup finely-chopped green onions
- 1 carton non-fat plain yoghurt - (8 oz)
- salt to taste
- freshly-ground black pepper to taste
- 1 chicken - (about 3 lbs) butterflied
- 1 tsp olive oil
Make it step by step
- Combine parsley, fennel, onions, yogurt, in a glass bowl.
- Season with salt and pepper to taste.
- Cover and chill until ready to use.
- Remove excess fat from chicken.
- Rinse and pat dry.
- To butterfly chicken, use poultry shears or a sharp knife to split the bird lengthwise along one side of the backbone.
- With the breast side up, pull the body open, pressing down firmly on the breast until the rib bones crack and the bird lies reasonably flat.
- Place fingers between the skin and meat of the chicken to separate and make space for the herb mixture.
- Place herb mixture under chicken skin, pushing it in gently under skin until all parts of meat are covered.
- Massage the chicken to evenly distribute herb mixture under the skin.
- Let sit at least 30 minutes or overnight in the refrigerator.
- Brush chicken skin lightly with oil; season with salt and pepper to taste.
- Place breast side up in center of cooking grate and grill for 45 to 55 minutes or until the juices run clear and the skin is crisp.
- It is not necessary to turn chicken.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.