Grilling the Ultimate Chicken

Chicken on the grill is a summertime favorite. Chicken is popular because it is inexpensive, tasty, and adaptable to all kinds of recipes and seasonings. One mistake grillers make is when they only grill chicken breasts. A whole chicken is more flavorful but many worry it won’t be cooked all the way through. This method ensures a fully-cooked bird and all the flavor you could want.

One way to make the ultimate chicken is to make a flattened chicken. Take a large whole chicken and cut out the back bone. Flatten out the chicken, cracking the ribs if necessary to make it lay flat. Slice up some onions, garlic, and fresh lemons. Take some stems of rosemary and remove the needles by running your hand down the stem in the opposite direction from the tip to the root.

In a large sealable plastic bag put all of the ingredients you have prepare. Add some fruity tasting olive oil and some sea salt to the mixture. Squish the bag to mix the marinade together. Then put the flattened chicken in the bag. Let it marinate at least 2 hours and up to overnight. When the marinade is done take the chicken out of the bag.

Prepare a charcoal grill by letting the charcoal burn down to glowing coals. For a gas grill turn it to medium heat. Take a paper towel with some oil on it and run it over the grate on the grill to oil it and keep the chicken from sticking to the grate. Then put the chicken on the grill with the inside of the chicken facing the coals. Baste the chicken with the marinade. Grind some fresh pepper lightly on top of the chicken. If you have white pepper that is even better but fresh ground is always best. Grill the chicken about 10 minutes on the first side. Then turn the chicken over and baste the side now facing upwards. Grind some pepper over it as well.

Once the chicken is opaque and the juices run clear from the legs and thigh, remove it from the grill to a platter or cutting board. Let the chicken rest for a few minutes to redistribute the juices. Then cut the chicken into legs, thighs, wings, and breasts. Reassemble the chicken on a platter so it looks like the flattened chicken that you started with.

Serve chicken by surrounding it with lemon slices or quarters and sprigs of rinsed and dried rosemary branches. This chicken will be juicy, flavorful, and make a beautiful presentation on your table. You can also make new potatoes on a skewer at the same time that you make the chicken and use olive oil, rosemary, and sea salt to flavor them. If you make more than one you can keep it in fridge and use it in salad, pasta, or as a sandwich filling.

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