Grilled Chicken Halves

Thom Hackett

Rosewave Recipes
Servings: 2

Ingredients

2 to 2½-pound broiler-fryer chicken
¼-cup olive oil
½-tsp salt
¼-tsp coarse ground pepper
Lemon wedges

Cooking Method

Remove chicken giblets and reserve for other uses.

1. Using a sharp knife, kitchen scissors, or poultry shears, cut out chicken backbone (vertebrae that run from tail to neck).

2. Pull free and discard any excess fat from inside.

3. Open chicken out so it lies flat, pressing down on breast bone to snap cartilage open.

4. In a small bowl, mix together oil, salt, and pepper; brush chicken generously on both sides with some of the mixture.

5. Brush a wide frying pan large enough to hold opened-out chicken with some of the remaining oil mixture.

6. Place over medium heat.

7. Place chicken, breast down, in pan; weight with a heavy dinner plate to flatten chicken as it cooks.

8. Turn occasionally, each time removing plate, brushing with oil mixture, and replacing plate.

9. Continue to cook chicken until well browned on both sides and mat near thigh bone is no longer pink when slashed (a total of 15 to 20 minutes on each side).

10. Cut in halt along breast bone.

Serve with lemon.