Lifehacker reader (and tech writer extraordinaire) Simon Sharwood wrote in with his technique for cooking a butterfly chicken on a sandwich press:
A year or two back there was a micro-meme for making scrambled eggs with your coffee machine. Fire up the steam wand, beat the eggs and ... voila!
Anyway, this stayed in my mind and one day when I had a butterfly chicken lurking around the house I said to myself "That's about the same size as my sandwich press. Could this be a good cooking hack?"
Could it what. A 1kg butterfly chook is exactly the same size as my Breville press, which is a two-sandwiches-at-once size. Cooking it on the press is super-easy. It's Teflon-coated, so all you do is put the chicken on, close the lid, and turn once or twice. It takes about half an hour, then you wipe the sandwich press clean — it's Teflon! I put the press on a baking tray on the cooktop, that way any spatter ends up in the ez-wipe environment of enamel.
Marinade ends up as a nice crust. And the chicken gets pressed, so there's a nice tender-but-firm quality to it you don't get on a barbeque. Supermarkets and butchers sell butterfly chickens fresh for about a tenner.
You could also use the same technique with any deboned piece of meat. Thanks Simon!