Grilling: Butterflied Herb Chicken Recipe

• 6 tablespoons unsalted butter, softened
• 3 tablespoons of your favorite herbs (such as thyme, sage, tarragon, oregano, etc)
• 1 clove of garlic, minced
• Salt and pepper to taste
• 1 whole chicken (3 to 3 1/2 pounds),

1. Mix the butter, herbs, garlic, and salt and pepper together in a small bowl.
2. Using your fingers, carefully separate skin from each side of side of the breast and thighs and spread about 1 tablespoon of the herb butter under each area. Season skin with additional salt and pepper to taste.
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Place chicken skin-side down on the grill and cook until skin is deeply browned and crisp, about 10 to 15 minutes. Flip chicken over and continue to grill until an instant-read thermometer inserted in thickest part of breast registers 160u0b0F, about 10 to 15 minutes more. Transfer chicken to a cutting board and allow to rest for 10 to 15 minutes. Carve and serve.

unsalted butter, herbs, clove of garlic, salt, chicken

Taken from www.seriouseats.com/recipes/2009/02/grilling-butterflied-herb-chicken-recipe.html (may not work)