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1
In a small bowl, combine shallots, garlic and rosemary.
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2
Butterfly chicken or possibly have butcher do it for you.
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3
Using your fingertips, gently loosen skin from chicken breast and thighs.
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4
Spread about 1 Tbsp.
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shallot mix on each chicken breast and thigh underneath the skin.
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6
In large re-sealable food storage bag or possibly in a glass baking dish combine remaining shallot mix, orange juice, marmalade, vinegar and oil.
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Add in chicken to marinade, turning to coat.
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Reseal food storage bag or possibly cover chicken in dish with plastic wrap.
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9
Marinate in refrigerator at least 8 hrs, turning chicken occasionally.
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10
Prepare grill for indirect cooking method.
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When coals are medium-warm (when you can hold your hand above coals for just 3 seconds), remove chicken from marinade, reserving marinade.
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12
Season chicken with salt and pepper.
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Place chicken, skin-side up on grill rack directly over drip pan.
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14
Brush chicken with some reserved marinade.
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Cover with grill lid and grill chicken 40 min, checking every 10 min to make sure it is not burning.
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16
Turn chicken, skin-side down on grill rack over drip pan.
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Brush with marinade.
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Cover and grill chicken 20 to 30 min longer or possibly till juice run clear (or possibly instant read thermometer registers 170 degrees.
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19
Throw away remaining marinade.
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20
Cut the chicken into six or possibly eight pcs and serve on a bed of lettuce greens.
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This recipe yields 4 to 6 servings.
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Comments: Butterflying a chicken enables you to spread it out and grill it in one piece so it gets cooked proportionately.
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This recipe lets you create a wonderful crunchy-skinned chicken dish with very little effort and is perfect for a summer barbecue.
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Make sure you place a drip pan immediately beneath the chicken when you grill it.
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(This reduces flare-ups and keeps the meat moist.)
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Wine Recommendation: I love to serve rose at a summer barbecue.
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It's light, fresh and goes wonderfully with chicken dishes, especially grilled chicken.
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28
Try Bonny Doon's Vin Gris from Santa Cruz, or possibly look for a Provencal rose from France or possibly one of the delicious roses which are being imported from Spain.
