Grilled Split Chicken with Rosemary and Garlic

Grilled Split Chicken with Rosemary and Garlic

When you marinate a whole chicken overnight in a buttermilk-herb mixture, then grill it slowly over indirect heat, you’re adding a double dose of flavor.

With only five ingredients and a grill, you can create a high-flavor chicken recipe with ease. The secret is to marinate the chicken in buttermilk-herb mixture overnight.

Yield: 5 servings (serving size: 3 ounces)

 

Ingredients:

•  1 (3 1/2-pound) chicken

•  1/2 cup low-fat buttermilk

•  1 tablespoon chopped fresh rosemary

•  1/2 teaspoon salt

•  1/2 teaspoon hot pepper sauce

•  2 garlic cloves, minced

•  Cooking spray

 

Preparation:

1.  Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish. Combine buttermilk and remaining ingredients except cooking spray; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit. Cover and marinate in refrigerator 24 hours.

2.  To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time. Discard skin before serving.

 

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

 

Cooking Light

JUNE 2000

 

 

Source: MyRecipes