Whole Chicken, Halved, And Grilled

Recipe Ingredients

1		Chicken - (abt 4 lbs) - cut in half
		Olive oil - as needed
		= (or vegetable or canola oil)
		Spice Rub
1 tablespoon	15ml	Paprika
1 teaspoon	5ml	Granulated garlic
1 teaspoon	5ml	Freshly-ground black pepper
1 1/2 teaspoons	7.5ml	Minced fresh thyme
		= (or 1/2 tspn dried thyme, crumbled)
1 1/2 teaspoons	7.5ml	Minced fresh rosemary
		= (or 1/2 tspn dried rosemary, crumbled)
1 1/2 teaspoons	7.5ml	Minced fresh oregano
		= (or 1/2 tspn dried oregano, crumbled)
3/4 teaspoon	3.8ml	Salt

Recipe Instructions

Rub each chicken half with a small amount of oil, then rub in the spice rub (or other spices of choice). If possible, refrigerate at least 30 minutes for spices to penetrate. But you can also proceed with grilling immediately and it will still taste good.

Heat one-half of the grill to medium, leaving the other half unheated. Just before grilling, lightly coat the chicken skin with nonstick spray or brush the grill with oil. Grill, skin-side down, directly over medium heat, until grill marks form and the skin starts to turn color (watch that the skin doesn't burn).

Turn the halves over and move them to an area away from the heat source, so they can cook indirectly. (If you have a two-tier grill, move them to the upper rack, above an area without direct heat.) Cover the grill.

Every 15 minutes or so, reposition the halves so they cook evenly. Cook covered until done, about 40 minutes for a 3 to 4 pound bird, then test for doneness. Chicken is done when it reaches 170 degrees in the thigh, as measured by a meat thermometer.

This recipe yields 4 to 6 servings.

Source:
Kate's Global Kitchen at http://www.globalgourmet.com

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