- 1 small chicken
- 1 fresh lemon
- 4 cloves of garlic diced
- 3 sprigs of chopped rosemary leaves (if using dried use a little more)
- 2 teaspoons of cayenne pepper
- Salt and Pepper generously (couple of table spoons of each)
- 1/8 stick of butter
- 1 teaspoon vegetable oil
This is a great recipe for those of you that love to grill and can be quite good at anywhere from dinner at your house to a great pre-game tailgating party.
I’ve made this many times and it always comes out great as long as you make sure not to burn the skin too much unless you like it that way. It’s pretty easy not to as long as you keep an eye on the heat of the grill.
I’m not sure where this came from other than I think I just slowly continued to add to the flavors of the recipe over time. It’s a great dinner recipe when you run of ideas and can be served with any number of different side dishes.
1. Turn on grill and bring to medium-high heat. Remember you want to cook the chicken all the way through but still want a nice brown crispy skin so you may need to adjust the tempature.
2. Remove the giblets from the whole chicken, wash, pat dry and cut the chicken in half.
3. Prepare the rub by mixing the cayenne, salt, pepper, 3 of the 4 cloves of garlic, and chopped rosemary and a little less then half of a squeezed lemon in a small bowl.
4. Take the 1/8 of a stick of butter cut into small pieces and stuff under the skin with the last diced clove of garlic (this will keep the chicken moist and flavorful).
5. Cover the chicken with the pre-made rub all over including a little under the skin and inside.
6. Place on grill skin side down and grill for about 7 to 10 minutes with grill closed keeping a watch on the skin making sure it’s not burning. Flip, squeeze the other half of lemon over it and cook for about 10 more minutes. Temp the chicken in the thickest part with a instant-read thermometer making sure it’s at 165 degrees Fahrenheit.
7. You can serve in half form, depending on who your cooking for, or cut into pieces that are more appropriate for the occasion.