Seasonings of your choice (See the link to my Wench Seasoning in the NOTE section)
1/4 Cup olive oil
A basic seasoning of salt and pepper with a little garlic will be delicious, but I highly recommend using this Wench Seasoning recipe on Whole Grilled Butterflied Chicken.
Also, to give you a better visual on how to prepare the chicken, there's a great pictorial at Tasty Yummies if you want to take a look!
ENJOY! - The Recipe Wench
REMOVE BACKBONE FROM CHICKEN
Just take a pair of kitchen shears (or a sharp knife) and cut along one side of the backbone -- all the way up the chicken.
Then cut along the other side of the backbone -- all the way up the chicken
That's it! Remove backbone and toss. If you want to save it for making stock, feel free.
TRIM EXCESS FAT
At this point, I like to trim some of the excess fat off the chicken. This is optional.
FLATTEN CHICKEN OUT
Flip chicken over so that the part you just cut is facing down.
Press down firmly to flatten that chicken out. You'll hear the rib/breast bones cracking. That's okay.
Brush with olive oil and season chicken however you prefer. I have a link to an excellent seasoning in the NOTE section of this recipe.
If Wench Seasoning for Grilled Meat doesn't trip your trigger, try basic salt and pepper. Maybe some garlic and rosemary?
Let your creativity lead you! 🙂
HEAT THE GRILL
Turn both sides of your grill to high, close the lid and allow to heat for a good 10 minutes or so.
PLACE CHICKEN ON GRILL
Turn off one side of the grill. The other side stays at high.
Place chicken, breast up, on the side of the grill you just turned off.
Close the lid and WAIT 45 minutes. Don't open lid. Don't move chicken. Just wait.
After 45 minutes, turn the high heat down to low. Flip chicken over and place on the heated side of the grill.
Close lid and wait another 15 minutes.
Check temperature of breast meat -- chicken is cooked when thickest part of breast meat reaches 160°F.
Remove chicken from grill and allow to rest 15 minutes before carving.
Allowing the meat to rest before carving gives the juices a chance to redistribute throughout the chicken which results in a much juicier chicken. So don't skip this step no matter how hungry you are or how delicious this chicken looks!