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Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
Serve the chicken on a bed of arugula with lemon slices.
Wine suggestion for this recipe:
Chardonnay
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Newest Ratings and Reviews
Read all 6 reviews
By webbinit
Connecticut
on December 30, 2011
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Really very good and so simple. I purchased the 2-pack whole organic chickens from Costco, which are not only delicious but reasonably priced and use this marinade everytime. It's a perfect match.
By InaInMyOwnMind
on September 11, 2011
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This marinade has become one of our favorites! It's easy and delicious on all types of chicken. Quick practical note: I realize the recipe says cook to internal temperature of 165 degrees, but know that you may need to go longer than 20 minutes per side in order to achieve that. I have made this specific chicken recipe twice using a gas grill and have undercooked the chicken both times. The first time, I think I may not have butterflied the chicken well enough. The second time, I removed the backbone better and made sure to flatten the chicken well on the grill, but the center of the breast was still under. That aside, the flavor is delicious and the chicken comes out incredibly juicy. This chicken has quickly become a family favorite. Grazie Debi and Gabriele!
By memorylane4
FL
on September 03, 2011
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My family loves chicken ! you can fix it so many ways. I fixed this Recipe last night for dinner and that was AWESOME!! I will put this Recipe in my Recipe box for sure!
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