Easy Grill-Roasted Butterflied Chicken
Grilling a whole chicken can produce uneven results. We wanted a level playing field.
Why This Recipe Works
For a roast chicken that spans the seasons, we turned to the grill. We cut the backbone out of a whole chicken (so it would lie flat on the cooking grate) and then threaded skewers through the breasts and drumsticks. That way, the bird cooked evenly and stayed intact on the grill. To control the cooking rate and maximize juiciness, we set up a half-grill fire (with the coals piled on one side of the grill to concentrate the heat) and cooked the chicken on the cooler side of the grill, covered, for about 1 hour. A simple rub of brown sugar, salt, and pepper turned the skin a beautiful bronze and imparted a faint sweetness to the meat that paired nicely with a bright, bold red chimichurri sauce.
© 2018 America's Test Kitchen. All rights reserved.