ina's spinoff chicken
I love finding ways to cook whole chickens. Where I live, whole chickens go on sale pretty regularly.
I can get a whole chicken sometimes for Three dollars. Three dollars y'all!
It feeds my whole family and usually gives left overs. Talk about budget friendly.
So, one day I found this recipe from Ina Garten for her Tuscan Chicken. I tried it and fell in love.
I adjusted the measurements to our taste. Try it, I think you'll love it!
Whole chicken- 4.5 lbs
2/3 cups Olive Oil
2 tbsp chopped dried rosemary
1 tbsp Salt
8 garlic cloves chopped roughly
4 large lemons
In a gallon baggy, put the olive oil, rosemary, salt, garlic and squeeze the juice of 4 lemons
Split your chicken
I take the chicken and stand it up, cut down each side of the back bone
Once you take the backbone out, it will lay flat
Marinade overnight Or at least 4-6 hours
I'm going to assume most folks own a gas grill and not charcoal. However, the grilling is pretty much the same either way.
1. Heat one side of your pit. I turn on the right 3 burners and leave off the 3 on the left. We'll be cooking on the left side. You're aiming for about 400 degrees Fahrenheit.
2. Once the grill is pre-heated, place your chicken flat, breast side down.
3. Use a heavy cast iron skillet, or something similar, to weigh the bird down and keep it flat to the grill surface.
4. After about 20-25 minutes, depending of course on the size of your bird, you will flip the chicken to cook on the other side. Remember to weigh it down again.
5. After this round, check the internal temperature... you're shooting for around 170-180 degrees. Cook longer if necessary.