Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang
Butterflying or spatchcocking the chicken speeds up the cooking process and helps the meat cook more evenly on the grill. (You can also use skin-on, bone-in parts—just make sure they add up to the same weight.) This recipe is from Union Hmong Kitchen, a regular pop-up restaurant in Minneapolis where chef Yia Vang works his wood-fired magic.