|Photo Courrtesy of CHOW|
1/4 cup olive oil, plus more for oiling the grill
4 medium garlic cloves, finely chopped
1 tablespoon finely chopped rosemary leaves
Juice of 1 medium lemon
1 (4- to 5-pound) chicken
Freshly ground black pepper
Argentine Chimichurri Sauce, for serving
Place the measured oil, garlic, rosemary, and lemon juice in a small, nonreactive bowl and stir to combine; set aside.
Remove the neck and any innards from the chicken and discard. Rinse the chicken inside and out with cold water and pat dry with paper towels.
Place the chicken on a cutting board breast side up with the legs toward you. Gently pull one leg away from the body and, using a knife, slice through the skin between the leg and body to expose the thigh. Place your hand under the leg and push the thigh up toward you until you see the thigh joint pop out. Repeat with the other leg.
Using kitchen shears, cut along the side of the breast through the ribs from the bottom cavity up toward the wing. Repeat on the other side. Open the chicken up by pulling the breasts up and away from you, then flip the chicken over. Press down firmly on the breastbone to flatten.
Generously season the chicken all over with salt and pepper, then rub the reserved marinade all over. Transfer to a baking sheet and let sit at room temperature while you prepare the grill.
Fill a medium-sized chimney starter with lump charcoal (about 5 to 6 quarts). Crumple 2 to 3 pages of newspaper and place them under the chimney starter. Set the starter on the charcoal grate of the grill. Light the newspaper. After about 10 minutes the coals should be red, with flames coming out of the top of the chimney starter. (If the charcoal doesn’t light, you may have put too much newspaper under the starter—the flames need air to spread—so repeat lighting the newspaper.) Place the lit charcoal on one side of the grill, forming a mound. Place the cooking grate over the charcoal and let the grill preheat, about 15 minutes (the charcoal should have turned white and ashy by this point).
Rub the grill grate with a towel dipped in olive oil. Place the chicken skin side down on the half of the grill not over the coals, cover the grill, open both the bottom and top vents, and cook the chicken without moving it for 15 minutes. Rotate the chicken 180 degrees (making sure it is still not directly over the coals), cover, and grill until the skin of the chicken is crisp and browned all over, about 10 minutes more.
Flip the chicken (two pairs of tongs are useful here), cover, and cook without moving for 15 minutes. Rotate the chicken 180 degrees, cover, and cook until the juices run clear and an instant-read thermometer registers 165°F when inserted into the thickest part of the thigh (make sure it’s not touching bone), about 10 to 15 minutes more.
Transfer the chicken to a cutting board and let it rest for 10 minutes. Cut into 8 pieces and serve with chimichurri.
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Many thanks CHOW!