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["Combine parsley, fennel, onions, yogurt, in a glass bowl.", "Season with salt and pepper to taste.", "Cover and refrigeratetill ready to use.", "Remove excess fat from chicken.", "Rinse and pat dry.", "To butterfly chicken, use poultry shears or possibly a sharp knife to split the bird lengthwise along one side of the backbone.", "With the breast side up, pull the body open, pressing down firmly on the breast till the rib bones crack and the bird lays reasonably flat.", "Place fingers between the skin and meat of the chicken to separate and make space for the herb mix.", "Place herb mix under chicken skin, pushing it in gently under skin till all parts of meat are covered.", "Massage the chicken to proportionately distribute herb mix under the skin.", "Let sit at least 30 min or possibly overnight in the refrigerator.", "Brush chicken skin lightly with oil; season with salt and pepper to taste.", "Place breast side up in center of cooking grate and grill for 45 to 55 min or possibly till the juices run clear and the skin is crisp.", "It is not necessary to turn chicken.", "This recipe yields 4 servings.", "Wine Recommendation: A full-bodied Zinfandel with plum, cherry, and black pepper notes makes a great match for the fennel in the moist chicken.", "Beer Recommendation: A traditional Marzen beer will have the light body and spicy profile to match this refreshingly herbaceous chicken.", "Comments: The yogurt and fresh herbs make this chicken so moist, flavorful, and low-fat, you""ll make this recipe often!", "In a hurry Have your butcher butterfly the chicken for you."]
