Rosemary Grilled Chicken
This recipe makes 6 servings
|Per each of 6 servings||-|
|without skin : about||-|
|total fat||15 g|
|sat. fat||7 g|
- Portion size: 4 to 6
Grilling a whole flattened chicken on a bed of rosemary infuses it with incredible summer flavour. A chive butter under the skin keeps it moist.
- 14 sprigs 14sprigsfresh rosemary, (about 4 bunches)
- 1/4 cup 1/4cupbutter
- 2 tbsp 2tbspchopped fresh chivefresh chives
- 1 1shallotshallots, minced
- 1 pinch 1pinchpepper
- 1 1whole chickenwhole chickens, (3 lb/1.5 kg)
Soak rosemary sprigs in cold water for 30 minutes.
Meanwhile, in small saucepan or microwaveable bowl, melt together butter, chives, shallot and pepper; set aside.
Using kitchen shears, cut chicken down each side of backbone; remove backbone and wing tips and save for stock. Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back.
Set foil drip pan over 1 burner of 2-burner barbecue or over centre burner of 3-burner barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat remaining burners to medium.
Remove rosemary from water. Place on greased grill over unlit burner; place chicken, bone side down, on rosemary. Brush with about one-third of the butter mixture. Close lid and grill, adjusting heat if necessary to maintain temperature, for 30 minutes.
Brush with half of the remaining butter mixture; turn and brush with remaining butter. Grill until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), about 1 hour.
Transfer to cutting board and tent with foil; let stand for 10 minutes.
Source : Get Grilling: Summer 2007