Oct 24, 2008
Grilled Butterflied Chicken
- 1 chicken, butterflied
- 3 tbsp fresh rosemary
- the juice and husks of 1 lemon
- 1 onion, cut in wedges
- 1/4 cup olive oil
- 2 tbsp sirracha
- kosher salt
- Combine the rosemary, lemon, onion, and olive oil. Rub into the chicken and chill overnight.
- Heat the grill and remove the chicken from the fridge to come to room temperature.
- Slather with sirracha and season generously with the salt.
- Place on the grill, cut side down, and cook over indirect heat for about an hour and a half.
- Let rest 10 minutes.
- Serve.
seriously i could eat the whole thing