Grilled Butterflied Chicken with Herbs
|Whole chicken||4 Pound (1 Piece)|
|Chopped fresh mixed herbs||1⁄4 Cup (4 tbs) (Such As Thyme, Oregano, Basil, And Rosemary)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1⁄2 Cup (8 tbs) (2 To 4 Lemons)|
1. Set chicken on a cutting board, breast-side down. Using poultry shears, cut alongside the backbone from neck to tail on both sides. Open bird up and press down on each side. Turn over and press on both sides again; you should hear a few joints pop and chicken should lie fairly flat. Turn chicken over again; make 2 slits toward the tail. Pull ends of drumsticks through each slit. Turn chicken back over and snip the wing tips, if desired. Season chicken with salt and pepper.
2. Combine mixed herbs and parsley in a medium bowl. Stir in oil and lemon juice. Put chicken in a 2-gallon zip-close plastic bag and pour in marinade. Refrigerate, turning bag occasionally but making sure chicken always lies flat, about 24 hours.
3. Prepare a medium-high-heat grill.
4. Remove chicken from marinade and pat it dry with paper towels; discard marinade. Grill chicken, skin-side down, for 12 to 15 minutes. Turn and cook until an instant-read thermometer registers 170°F when inserted into the thigh, not touching bone, 12 to 15 minutes longer. Transfer chicken to a cutting board. Let stand 10 minutes before cutting into serving pieces.