Herb Grilled Butterflied Whole Chicken

• 1 3 to 4 pound whole chicken, backbone removed ( cut out with a thin sharp knife, but not cutting all the way through, flatten after removing by firmly pressing breat to one even layer )
• 1 FOR MARINADE
• 1 cup My Spicy Ranch Dressing, recipe below
• 1 cup chicken broth
• 1 HERB DRESSING
• 1/4 cup melted butter
• 1/4 cup olive oil
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh basil, chopped
• 1 tbsp fresh chives, chopped
• 1/2 tsp garlic powder
• 1/2 tsp black pepper and salt to taste
• 1 tsp hot sauce such as franks brand
• 1 tbsp fresh lemon juice

1. Combine spicy ranch dressing and chicken broth in a large ziploc bag big enough to hold chicken.Add butterflied chicken to marinade and refrigerate 8 to 10 hours or overnight.
2. Combine all herb dressing ingredients in a bowl.
3. Remove chicken from refrigerator and remove and discard marinade.Pat chicken dry and let get to room temperature 30 minutes before grilling.
4. Have grill set up for indirect grilling and heat to a medium 350 to 375F.
5. Place chicken on grill skin side UP, grill for about 35 to 40 minutes covered with lid on basting with herb dressing every 15 minutes.
6. flip over and grill skin side down over more direct beat, watching at all times so as not to burn until skin is crisp,5 to 15 minutes, it depends on your grill.
7. The internal temperature should read 165, let chicken rest tented with foil 15 minutes before carving, serve with any remaing herb dressing drizzled over it.
8. Serve as a filling for fajitas with tortillas, shredded cheese, lettece, tomato, avacado and sour cream or as the main dish with your favorite sides!

chicken, my, chicken broth, herb dressing, butter, olive oil, thyme, rosemary, fresh basil, fresh chives, garlic, black pepper, hot sauce, lemon juice

Taken from cookpad.com/us/recipes/358840-herb-grilled-butterflied-whole-chicken (may not work)