Grilled Or Broiled Split Chicken
- 1 whole chicken
- 1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried
- 2 teaspoons salt
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 2 lemons, quartered, for serving
- 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.
- Remove the backbone and split the chicken: With the breast facing up, cut down each side of the backbone, front to rear.
- Once the backbone is removed, lay the chicken out and press down firmly to flatten it.
- Turn it over, then press down again.
- Mix together the rosemary, salt, garlic, and 1 tablespoon of the olive oil.
- 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.
- 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.
- Turn the chicken so that the skin side is over direct heat.
- 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.
- The meat is done when a quick-read thermometer inserted into the thickest part of a thigh reads 155 - 165 F.
- Let it rest for a few minutes, then cut it into serving pieces.
- Drizzle with the remaining 1 tablespoon olive oil and serve with the lemon.