Grilled Split Chicken With Rosemary And Garlic

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 (3 1/2 lb) chicken
• 1/2 cup low-fat buttermilk
• 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 2 garlic cloves, minced
• cooking spray

Recipe

• 1 remove and discard giblets and neck from chicken. rinse chicken with cold water; pat dry. trim excess fat.
• 2 place chicken, breast side down, on a cutting surface. cut chicken in half lengthwise along backbone, cutting to, but not through, other side.
• 3 turn chicken over. starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. place chicken, breast side up, in a large shallow dish.
• 4 combine buttermilk and remaining ingredients; pour under skin and over surface of chicken. cut a 1-inch slit in skin at the bottom of each breast half. insert tip of each drumstick into each slit.
• 5 cover and marinate in refrigerator 24 hours.
• 6 to prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. after preheating, turn left burner off (leave right burner on).
• 7 place a disposable aluminum foil pan on briquettes on left side. pour 2 cups water in pan. coat grill rack with cooking spray; place on grill.
• 8 place chicken, skin side down, on grill rack covering left burner. cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time.
• 9 discard skin before serving.