Sun 14 Nov 2010
One of our favourite fall and winter meals is roast chicken. Believe it or not, it is possible to have great-tasting roast chicken, from the grill, in 45 minutes to an hour. The secret is butterflying the bird. A butterflied chicken cooks through quickly and evenly in less time. This is also a good recipe if you are trying to reduce your fat intake, as the chicken fat renders on the grill, leaving a lovely, crispy skin.
To butterfly the chicken, place it breast-side down on a cutting board. Cut along each side of the backbone with kitchen scissors or a sharp knife and remove it. Then press down firmly on the chicken to flatten it. While the grill is preheating, sprinkle the chicken with your favourite rub. I usually use a mixture of paprika, tarragon, rosemary basil, oregano, thyme, garlic powder, onion powder, cayenne, coarse salt and pepper.
1 chicken, 3-4 lbs., butterflied
Dry rub (ready-made rubs are available in stores, or make up your own)
Preheat grill to medium (about 400 degrees). Butterfly chicken (see directions above) and sprinkle with rub. When grill is ready, place the chicken, skin side up, on grill. Close grill and cook for about 45 minutes. The chicken is done when juices run clear and leg joint is loose; the internal temperature should be about 180 degrees. Serves 4.