Grilled Split Chicken With Rosemary And Garlic

1. 1

   Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.

2. 2

   Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side.

3. 3

   Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish.

4. 4

   Combine buttermilk and remaining ingredients; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit.

5. 5

   Cover and marinate in refrigerator 24 hours.

6. 6

   To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on).

7. 7

   Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill.

8. 8

   Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180u00b0, turning halfway during cooking time.

9. 9

   Discard skin before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.