Delicious and tender grilled chicken meat with a crispy skin and smoked flavor is an excellent addition to your menu every once in a while. Grilling the whole chicken, however, can be a bit tricky because it requires a long cooking time over medium heat to be fully cooked around the bones. Butterflying or spatchcocking the meat is the best way to reduce grilling time and to cook the meat evenly. This simple technique requires removing the backbone of the bird and cutting along each side of the spine using poultry shears or a sharp knife. Lay the chicken flat and make a notch in the breastbone at the neck end. Make a slit on each side of the cartilage and remove the breastbone. After butterflying the chicken, generously brush the meat with some olive oil and season with salt, pepper, and some herbs or spices to taste. This recipe uses dried thyme for a gentle and somewhat Italian flavor but you can also rub the skin with some garlic powder, smoked paprika, dried rosemary, or cayenne pepper. Place the meat on the grill and cook until the desired doneness – the meat should be completely tender on the inside and easily removed from the bone. Skin, on the other hand, should be lightly golden-brown and crispy. Serve the meat with grilled chayote squash or some other vegetables you have on hand to throw on the grill.
You Will Need:
1 Whole Chicken, about 4 pounds
2 Medium Chayote
1 Whole Lemon
Sea salt and freshly ground black pepper
1-2 tbsp Dried Thyme
Remove the chicken from the refrigerator approximately one hour before grilling. Remove giblets and liver from the cavity and rinse thoroughly under cold running water. Pat dry with some kitchen paper, making sure the cavity is as dry as possible. Cut open the chicken and generously brush with olive oil. Sprinkle with salt, pepper, and dried thyme. Set aside at room temperature.
Now, carefully peel the chayote and cut into wedges. Sprinkle with olive oil, salt, pepper, and dried thyme. Set aside.
Start your fire in your Breeo Smoke Less Fire Pit. After about 10 minutes, add 8-10 hardwood logs to create a strong flame. Position the grill grate about 4 inches above the fire and brush with oil. Add the chicken, breast side down, for 10-12 minutes. Carefully flip and continue to grill for another 25 minutes.
Meanwhile, add sliced chayote to the grill. Grill for 10-15 minutes, turning once and brushing with some more olive oil if necessary. Chayote should be completely fork-tender before removing from the grill.
Remove the chicken from the grill and let it rest for 10 minutes. Transfer to a serving platter along with grilled chayote and sprinkle with fresh lime juice.