Grilled Chicken Halves:
- 1 - 3-5lb fryer chicken cut in half
- 2-3 T olive oil
- seasonings of your choice
After cutting your chicken in half, remember to put the back and "leftover parts" in a baggie in the freezer to make more stock later on, oil your chicken on both sides, then season both under the skin and on top of the skin. Let that sit in your fridge for no less than 1/2 an hour.
Start your grill.
- If using charcoal, let it get good and white, then push the coals to one side.
- If using a gas grill, turn on the burners to med heat set up so you can cook with indirect heat.
Once your chicken is marked and slightly browned, move it over to the part of the grill that has indirect heat. Close the cover.
After 30 min or so, go and turn/flip the chicken so that the other side is facing the part of the grill where the heat is coming from. Leave the skin side up. It will brown as it cooks. (If using a charcoal grill, add briquettes as needed to keep it hot)
After another 30 mins, check the internal temp of if you don't have a meat thermometer, check to see if the juices are clear. You want clear juices or an internal temp of 165 degrees.
Remove from grill into a pan large enough to lay them side by side and loosely cover with foil for 10 min or so.
Serve with your favorite side dish. I threw some foil wrapped potatoes on the grill along with the chicken.
Sorry, I forgot to take pictures as I did this so all you get is a picture of the finished product. ;D