Grilled or Broiled Split Chicken

Basically the same ingredients as in the preceding recipe, but cooked by a different technique. It’s not essential to weight the bird when you grill it, although it still helps the meat to brown evenly (it’s impossible to weight it for broiling, of course). A couple of bricks or rocks, wrapped in aluminum foil, will do the trick.

1 whole chicken, 3 to 4 pounds, trimmed of excess fat

1 tablespoon minced fresh rosemary leaves or

1 teaspoon dried rosemary

2 teaspoons salt

1 tablespoon roughly chopped garlic

2 tablespoons extra virgin olive oil

1 lemon, quartered

• Heat a charcoal or gas grill or the broiler to moderate heat, with the fire built up on one side so part of the grill is cool, and put the rack 4 to 6 inches from the heat source.
• If you like, soak some wood chips in water to cover for a few minutes, then sprinkle them directly on the grate over the hotter part of the fire or put them in a foil container over the flames.
• Remove the backbone and split the chicken (see previous page). Mix together the rosemary leaves, salt, garlic, and 1 tablespoon of the olive oil and rub this all over the chicken. Tuck some of it under the skin as well.
• To grill: Put the chicken on the cool side of the grill, skin side up, cover the grill, and cook until much of the fat has been rendered, about 20 minutes, turning after about 10 minutes (if the fire flares up after turning, reduce the fire if it’s a gas grill or turn it back to the other side or move it to an even cooler part of the fire). Turn once or twice more, until most of the fat has been rendered and the bird looks pretty much cooked, about 30 minutes more, adding more coals if necessary. At this point, move the chicken directly over the fire and brown, turning frequently. If at any point the fire flares up, return the bird to the cool part of the grill.
• To broil: Start with the skin side down and broil, making sure the bird does not burn, until it’s nearly done, about 20 minutes, then turn and cook until the skin is brown. If it needs a few more minutes, turn skin side down again and cook until done, then just run the bird, skin side up, under the broiler one more time, for a minute or so.
• When the chicken is done (it will be firm and brown, and an instant-read thermometer inserted into the meaty part of the thigh will measure at least 155–165 F), let it rest for a few minutes, then drizzle with the remaining olive oil and serve hot, warm, or at room temperature, with lemon wedges

MAKES: 4 servings

TIME: 45 minutes