-
1
Mix ingredients in a small bowl and set aside until ready to use.
-
2
For the basting liquid:
-
3
Combine the ingredients in small bowl and place by the grill with a brush for basting.
-
4
Place chicken breast down.
-
5
Grab tail and cut along the back bone, do the same on the other side and remove the back bone.
-
6
Add the marinade to a resealable bag and add the chicken.
-
7
Let marinate for 1 to 2 hours in the refrigerator.
-
8
Remove chicken from marinade and pat skin dry.
-
9
Coat the skin of the chicken with the rub and carefully place some of the rub under skin.
-
10
Return to the refrigerator for a minimum of 20 minutes.
-
11
Remove the chicken from the refrigerator and place the bone sides down.
-
12
Tuck legs and wings to breast.
-
13
Butcher string is great for this, just cross the legs and tie them so that only the joint of the thigh is touching the grill.
-
14
Grill over direct flame or high heat for 10 to 15 minutes with the grill closed.
-
15
After 10 to 15 minutes turn the heat to medium-low or move chicken from direct heat and grill until cooked through, basting every 15 minutes.
-
16
When cooked through, remove the chicken from the grill and peel off the skin.
-
17
Place the chicken, flesh side down, on the grill over high heat to get grill marks.
-
18
Place the reserved skin on the top level of grill to crisp.
-
19
Transfer the chicken to a serving platter.
-
20
Chop the crisped skin on a cutting board and sprinkle over the chicken.
-
21
A viewer, who may not be a professional cook, provided this recipe.
-
22
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
