Grilled Butterflied Lemon Chicken
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Appears in Cook's Country April/May 2007, Cook's Country TV
Opening up a whole chicken with a pair of scissors promises crispier skin and the opportunity to put bold seasonings in direct contact with the meat.
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WHY THIS RECIPE WORKS
To cook whole chickens on the grill, we butterflied our birds, which exposed more of the skin to the fire, and flattened them out for even cooking. Starting them over the cooler side of the grill rendered the fat and dried out the skin, and...
