There have been a plethora of wonderful chicken ideas coming from Cook's Illustrated, and even though this recipe came from the May/June 2013 issue, I only got around to trying it recently. I used one of the same tricks as the Barbecued Chicken techniques that I shared with you earlier, namely aluminum pie pans full of water under the grate on the cool side of the grill. But the biggest aha came from the directions to cut out the chicken's backbone and flatten it for grilling. In order to stabilize it, you run skewers through the legs and body in a few spots. Easy peasy to flip and move now!
See how the meat is slashed? That's to allow a marinade of lemon, rosemary, Dijon mustard, and butter to penetrate deeply into the meat. Yum.
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