Grilled Butterflied Chicken

  • 1 chicken, butterflied
  • 3 tbsp fresh rosemary
  • the juice and husks of 1 lemon
  • 1 onion, cut in wedges
  • 1/4 cup olive oil
  • 2 tbsp sirracha
  • kosher salt
  1. Combine the rosemary, lemon, onion, and olive oil.  Rub into the chicken and chill overnight.
  2. Heat the grill and remove the chicken from the fridge to come to room temperature.
  3. Slather with sirracha and season generously with the salt.
  4. Place on the grill, cut side down, and cook over indirect heat for about an hour and a half.
  5. Let rest 10 minutes.
  6. Serve.

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