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Butterflied or Split Chicken with a Creole Rub

Make this as spicy or unspicy as you'd like--Barb L


Yield: 1 Whole Delicious Chicken and 1 cup of rub (one chicken will take about ½ cup of rub)

Ingredients for the chicken:

1 whole chicken, about 3-4 pounds

2 Tbsp Flying Olive Extra Virgin of Choice Suggestions: Garlic, Chipotle (a little spicy), Harissa (definitely spicy), Cayenne Red Chili (call the fire department), a Flying Olive Single Varietal Extra Virgin of Choice (We use 1 Tbsp Chipotle, 1 Tbsp Garlic)

Ingredients for the Rub: (Store any remaining rub in an airtight container for up to 3-4 months)

¼ cup paprika

¼ cup granulated garlic or garlic powder

2 Tbsp granulated onion or onion powder

1 ½ Tbsp freshly ground black pepper

1 tsp white pepper

2 Tbsp dried oregano

2 Tbsp dried thyme (In the photo I used fresh lemon thyme)

1 Tbsp brown sugar

½-1 tsp cayenne pepper flakes, optional (1/2 tsp is just a little tingly)

1 tsp ground cumin


Heat the grill to high. Prepare the wood smoking box (we like Hickory for this recipe) or make a pouch for the wood out of aluminum foil (punch holes in the top)

Prepare the water steam bath by using a small dish or aluminum pan and fill with water.

Place both of these near the grill.

Mix all the spices together and set aside.

To butterfly the chicken: Wash and pat dry the chicken. Cut off any visible fat. With a pair of kitchen scissors, cut along one side of the back bone. Then, cut along the other side of the backbone. Discard the backbone.

Using a large knife, cut the cartilage through the breast bone, but only part way. Turn the chicken over and with the palm of your hand, press down to break the breastbone. Place the EVOO of Choice in a small dish. If you’d rather split the chicken, cut it all the way through the breast bone at this point.

On the inside of the chicken, rub in the spices but no oil (it will burn). Turn the chicken over, breast side up. Drizzle on the EVOO, then brush the EVOO of Choice on the breast side of the chicken. Rub the spices in. Check to be sure all the skin has rub on it.

Turn the heat off one side. On the other side, turn the heat down. Add the smoking box or foil pouch and the water to the side with the heat. (If you are lucky enough to have a three burner grill, turn the center burner off, and turn the two side burners on. Adjust the heat as needed)

Turn the heat down to medium (you may have to adjust the heat up or down depending on the temperature of your grill).

Place the chicken on the grill, breast side up. Cook for 5 minutes to be sure the chicken isn’t getting cooked too fast. Adjust the grill temp. After about 20 minutes, check the temp again. Be sure there is still water in the pan. Add water as needed throughout the cooking process. Continue to check every 20 minutes until chicken is almost done. (Note: My grill is very small so about ½ way through, I use my giant spatula to turn the entire chicken around)

When the chicken is done, take it off the grill. Place under aluminum foil for about 10 minutes, longer if you can resist. Serve.

Submitted by Chuck and Barb L.