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December 5, 2005
Easy, Easy Grilled Chicken
Our friend, the chicken. What a great pallet to build flavors on. Enough fat to carry flavors deep into the meat, then they melt away, leaving you with a lean, healthy meal.
This was so easy. Take a whole chicken, tuck the wing tips under the wings, cut out the backbone with a pair of poultry shears or a sharp knife, and press to lay it flat. Drizzle with olive oil, kosher salt, and some lemon juice, then rub generously with Survival Spice™ on all sides. I cooked this indirectly on the gas grill with some pecan chips, but you can easily just put it on a sheet pan in a 375º oven.
This took about 45 minutes, then I let it rest for 5 minutes or so. Man, it was good. Crispy skin, and nothing but flavorful, juicy meat underneath. A crusty baguette and some grilled asparagus finished it off.
Did I mention it was easy?
Posted by The Pragmatic Chef at December 5, 2005 8:46 AM
Filed under:
Poultry
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Recipes/Techniques
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Survival Spice™
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What did you have for dinner last night?