Grilled or Broiled Split Chicken

Grilled or Broiled Split Chicken with Rosemary and Lemon is a delicious and flavorful dish that can be made using either a charcoal or gas grill or a broiler. This recipe offers an alternative way of cooking the chicken, utilizing different techniques to achieve a mouthwatering result. The use of rosemary, garlic, and lemon infuses the chicken with aromatic and zesty flavors, making it an enticing dish for any occasion.

MAKES: 4 servings

TIME: 45 minutes

INGREDIENTS:

• 1 whole chicken, 3 to 4 pounds, trimmed of excess fat
• 1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary
• 2 teaspoons salt
• 1 tablespoon roughly chopped garlic
• 2 tablespoons extra virgin olive oil
• 1 lemon, quartered

INSTRUCTIONS:

1. Heat a charcoal or gas grill or the broiler to moderate heat, with the fire built up on one side so part of the grill is cool. If using a grill, put the rack 4 to 6 inches from the heat source. Optionally, soak some wood chips in water for a few minutes, then sprinkle them directly on the grate over the hotter part of the fire or place them in a foil container over the flames.
2. Remove the backbone and split the chicken. Mix together the minced rosemary leaves, salt, garlic, and 1 tablespoon of olive oil, and rub this mixture all over the chicken. Tuck some of the mixture under the skin as well.
3. To grill: Place the chicken on the cool side of the grill, skin side up, cover the grill, and cook until much of the fat has been rendered, about 20 minutes. Turn the chicken after about 10 minutes to ensure even cooking. If the fire flares up, adjust the grill accordingly to prevent burning. Turn the chicken once or twice more until most of the fat has been rendered and the bird looks mostly cooked, which should take about 30 more minutes. For additional browning, move the chicken directly over the fire, turning it frequently. If the fire flares up, return the chicken to the cooler part of the grill.
4. To broil: Start with the chicken skin side down and broil until it’s nearly done, about 20 minutes. Then, turn the chicken and continue cooking until the skin is browned. If needed, turn the chicken skin side down again and cook until fully done. Finish by running the chicken, skin side up, under the broiler for a minute or so.
5. When the chicken is fully cooked (reaching a minimum temperature of 155–165°F in the meaty part of the thigh), let it rest for a few minutes. Drizzle the remaining olive oil over the chicken before serving hot, warm, or at room temperature, accompanied by lemon wedges or any desired accompaniments.

Grilled or Broiled Split Chicken with Honey and Mustard (optional):

For an alternative twist to the dish, you can try the Grilled or Broiled Split Chicken with Honey and Mustard. Combine 1/4 cup Dijon or other good mustard with 1/4 cup honey and add 1/2 teaspoon minced fresh thyme or tarragon leaves (or 1/4 teaspoon dried). Smear the chicken with this mixture and let it sit for a while before grilling or broiling following the same instructions as above.

Overall, this Grilled or Broiled Split Chicken with Rosemary and Lemon recipe offers a delightful and straightforward way to create a tasty chicken dish that’s perfect for any gathering or weeknight dinner.