Tag Archives: whole chicken

The best way to get an even cook on a barbecued chicken without a rotisserie is to remove the spine, open it up and flatten it.  I have filmed a video of my husband flattening a chicken so you can see how easy it is, but if you’re at all squeamish, make sure the sound is turned off because you do hear the bones.  It actually sounds louder in the video than it does in real life, though. (Technical difficulties–okay, it’s all User-related–loading the video.  Please bear with me.  It’s coming.)  Opening up the chicken allows you to season and flavour the inside of the chicken as well as the outside and creates a “rack” (ie, the rib cage) for you to cook the chicken on so it doesn’t stick to the grill. You will end up with a juicy, succulent chicken with nice, crispy skin, in just about an hour.  This recipe is the directions for a very basic chicken, but the Tips section below includes flavour variations and how to apply them. Continue reading →