We love whole roasted chicken, and we also love grilled chicken, so we wanted to put them together! To grill a whole chicken, it should be butterflied first, so it can lay flat on the grill. To do this, you have to cut out the backbone. Fun times! I used a pair of sturdy, sharp kitchen shears, and it wasn't really easy. Too bad my husband wasn't home- I totally would have made him do it. Anyway, I found this YouTube vid extremely helpful, and watched it a few times before starting.
After that whole thing, I layed the chicken out in a 9x13 pan and poured some marinade over it- I was going to make my own lemon/rosemary marinade, but was too tired after all the work of butterflying. So I got out my trusty, store bought, all-purpose marinade, Goya Mojo Criollo. It's garlicky, oniony, and citrusy. Very good.
A whole butterflied chicken takes anywhere from 45-60 minutes to grill. We grilled it alongside these potatoes, and we also had a creamy cucumber salad. Everything was so good! The kids LOVED the chicken; they kept eating and eating it; the whole chicken was gone in no time, and they all wanted more.
Grilled Whole Chicken
1 whole chicken, guts removed, and butterflied
marinade of your choice
1. Place butterflied chicken in a large baking pan with sides, and pour marinade over. Refrigerate for a few hours, until ready to grill.
2. Oil grill grates, and pre-heat grill to medium-high heat. Place chicken on grill, and cook for 45-60 minutes, turning every 15 minutes or so. If chicken is cooking too quickly or there are grill flare-ups (because of the dripping fat), turn down the grill. Test the temperature with a meat thermometer; it should register 165-170 degrees in the thickest part when it is done.
|Sorry for the unflattering shot, Ms. Chicken.|
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