Grilled Lemon Chicken with Rosemary
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By Appears in Cook's Illustrated May/June 2013, America's Test Kitchen TV
Throw a whole chicken on the grill and you’re bound to end up with unevenly cooked meat and skin that’s charred from flare-ups. So why not strip away those problems?
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WHY THIS RECIPE WORKS
Chicken usually requires a two-stage grilling process to prevent the high-fat skin from flaring up and causing off-flavors: low heat first to gently render fat, and high heat to finish cooking, char the meat, and crisp the skin. In this rec...
