We are a charcoal kind of family. As in, you won’t find gas grill cooking around these parts–at all. Ever.
Perfectly Grilled Chicken Halves are Delicious!
There is something about cooking over open flame and charcoal that makes a family cookout special. Especially on a lazy summer day, which I am SO looking forward to.
And my Perfectly Grilled Chicken Halves are all the rage at our cookouts. And for good reason. We’re talking succulent, juicy, tender bites of perfectly grilled (hence the name) chicken.
We’re just entering grilling season here–although I have to commend those who grill all year, even in our harshest Midwest winters.
Completely yum and worthy of being made again and again. Tailgating, cookouts, family barbecue–name your poison.
I’ve got to say, I think I’m going to have to grill out tonight.
I’ve never quite been able to get into going outside in subzero temps to flip a burger or chicken halves. Although I would love to enjoy the taste and aromas of summer all yearlong.
Perfectly Grilled Chicken Halves
- 1 whole chicken 4-5 pounds
- 1 tablespoon rosemary
- 1 teaspoon pepper
- Cut chicken in half. Loosen skin so it pulls away from the chicken to form a pocket.
- Mix together spices and rub half of them under the chicken skin. The remaining half needs to be rubbed over the skin on the outside of the chickens.
- Cook on a hot charcoal grill for 30 minutes, flip and cook on the other side. Insert a thermometer to ensure proper internal temperature has been met before removing from the grill.