1 (3-4 lb) broiling chicken
¼ cup olive oil
¼ cup lemon juice
3 cloves garlic, crushed
2 tbsp fresh rosemary, coarsely chopped
1 tsp kosher salt
½ tsp pepper
1. Combine the oil, lemon juice, rosemary and garlic in a casserole large enough to marinade the butterflied chicken.
2. Wash and pat the chicken dry. Place the giblets and wingtips in a container to freeze for later use in making stock.
3. Use a pair of kitchen shears, or a chef’s knife, to remove the backbone.
4. Cut a shallow slit the entire length of the inside of the breastbone, so the chicken will open and lay flat.
5. Place the chicken in the marinade (turn to coat), cover, and place in the refrigerator for 1-4 hours.
6. Place your largest iron skillet in the grill, close the cover, and preheat to medium.
7. Remove the chicken from the marinade, blot off excess oil, and season with salt and pepper.
8. Place the chicken on the greased grill, skin side down, and position the iron skillet so it rests directly on the chicken. (Some folks who, I guess, don’t have an iron skillet, do this with foil wrapped bricks.)
9. Close the cover and grill for about 4 minutes per pound, then turn over and position the skillet back on it.
10. Close the cover and continue grilling until the deepest part of the breast reaches 170 degrees F. This takes about 4 minutes per pound, but varies slightly depending on the tenderness of the bird.
11. Remove from the grill, cover with foil and let rest for 10 minutes.
12. Cut into quarters for serving.
Note: This recipe can make additional servings, depending on how you portion the chicken (8 piece or 10 piece), and what sides you choose to serve along with it. We often prepare two sides, and save some of the chicken for use later. This chicken also tastes great sliced and used to top a Chef’s salad! For a really great tasting contrast, serve this with a side of breaded mushrooms!