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Reviewed: Apr. 2, 2008

The butterfly technique worked well, the chicken was very tender, but I felt it lacked flavor. Next time I would add a bit of lemon or lime or garlic, something with a kick.

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Reviewer:

Rachel McEwchen

	Cooking Level: Professional Home Town: Chino, California, USA
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Reviewed: Sep. 26, 2007

I am rating this recipe based on the technique only. Butterflying a whole chicken is the key to an evenly roasted bird. I butterflied according to these directions, and it came out perfect. I grilled the chicken skin side up, on indirect heat for an hour at 300 degrees. I am watching calories so I slipped some sliced garlic under the skin, sprinkled with some lemon pepper and lime juice and threw it on the hot grill. Don't be intimidated by the butterflying technique. It will change the way you grill chicken!!

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Reviewer:

Kelly58

	Cooking Level: Expert Home Town: Long Beach, California, USA Living In: Lakewood, California, USA
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Not Your Average Grilled Chicken

Reviewer:

Rachel McEwchen

Reviewer:

Kelly58