Grilled Or Broiled Split Chicken



  1. Either prepare a grill for indirect cooking so that there are hot coals on half and nothing on the other half and put the rack 4 inches from the heat source, or turn the broiler to high and put the rack 6 inches from the heat source.
  2. Remove the backbone and split the chicken: With the breast facing up, cut down each side of the backbone, front to rear.
  3. Once the backbone is removed, lay the chicken out and press down firmly to flatten it.
  4. Turn it over, then press down again.
  5. Mix together the rosemary, salt, garlic, and 1 tablespoon of the olive oil.
  6. Put your fingers between the skin and the meat of the breast to loosen the skin of the chicken and tuck half of the herb mixture under the skin; rub the remainder all over the chicken.
  7. To grill: Put the chicken on the cool side of the grill, skin side up, cover, and cook until the meat is almost done, 20 to 30 minutes.
  8. Turn the chicken so that the skin side is over direct heat.
  9. Cook, turning and moving the chicken once or twice more, until most of the fat has been rendered and the bird is done, 10 to 15 minutes more.
  10. The meat is done when a quick-read thermometer inserted into the thickest part of a thigh reads 155 - 165 F.
  11. Let it rest for a few minutes, then cut it into serving pieces.
  12. Drizzle with the remaining 1 tablespoon olive oil and serve with the lemon.