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Recipe Summary

prep:
15 mins
chill:
30 mins
grill:
40 mins
total:
1 hr 25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine garlic and oil in a bowl.

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  • Cut up either side of back bone from tail to neck. Remove backbones. Open chickens up flat like a book, breast side down. Tuck wing tips underneath. Cut slit on either side of breast tip. Insert tip of each drumstick into a slit. Cover chickens with plastic wrap. With flat side of meat mallet, pound thicker parts of drumsticks and shoulder sides of breasts for even thickness.

  • Season with salt and pepper. Rub garlic oil over chickens. Place on baking sheet. Cover; refrigerate at least 30 minutes.

  • Lightly brush grill rack with vegetable oil. Then prepare grill with low-heat coals or heat gas grill.

  • Place chickens, breast side down, on grill rack. Grill, covered, until lightly browned, 10 to 12 minutes. Turn over; grill, covered, 10 minutes, basting with any garlic oil remaining on baking sheet. Turn over again. Grill, covered, 10 minutes.

  • Turn over. Grill, uncovered, 10 to 15 minutes, until temperature registers 175°F in thickest part of thigh. Cut into serving pieces.

Oven Method:
  • Heat oven to 375°F. Coat broiler-pan rack with nonstick cooking spray. Place chickens, breast side down, on broiler-pan rack. Bake 16 minutes. Turn over; bake 15 minutes. Turn over; bake 20 minutes. Turn over; bake 10 minutes, until temperature registers 175°F in thickest part of thigh.

Nutrition Facts

469 calories; fat 31g; cholesterol 142mg; saturated fat 8g; carbohydrates 1g; protein 44g; sodium 266mg.
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