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Ingredients
- see below
Details
Preparation
Step 1
Get 2, 2.5 to 3 lb whole chickens. Preheat grill, if using gas, leave middle burner off for indirect heat. Make basting butter of 1 stick butter melted with 2 tsp minced garlic, 2 tbsp chopped sage, salt and pepper, 2 tsp balamic vinegar and 1 tsp honey. The butterfly the chickens cut down backbone just to one side of spinal colum and through ribs. Place cut side down and flatten. Brush skin side of chicken with butter baste. Lay chicken, skin side down, on grill and grill about 5 minutes, until skin begonis to color and char marks form. Bust inside of chicken with baste and flig and grill another five minutes. Then move to center are of grill and grill 15-20 minutes indirect heat, until juices run clear and internal temp at least 165. Serve with lemon wedges. WE TRIED THIS ON 10/11/11. IT WAS VERY JUICY BUT NONE OF THE BASTE FLAVOR TRANSFERED OVER, KYLE ABSOLUTLEY LOVED IT. ALSO, NEED AT LEAST 45 MINUTES INDIRECT HEAT, TOOK A LONG TIME TO COOK. IN FUTURE ALSO TRY TO GET BASTE UNDER SKIN.
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