Grilled Split Chicken With Rosemary and Garlic: A Taste of Summer

I can still picture it: the sun dipping low, casting long shadows across the backyard, the smoky aroma of the grill mingling with the herbaceous scent of rosemary. My grandfather, a man of few words but immense culinary skill, would be at the helm, carefully tending to a butterflied chicken, the skin glistening under his watchful eye. This grilled split chicken, infused with rosemary and garlic, wasn’t just a meal; it was a family tradition, a symbol of warm gatherings and simple pleasures that I cherish to this day.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 55 minutes (including marinating)
• Servings: 4
• Dietary Type: Dairy-Free

Ingredients

• 1 (3 1/2 lb) chicken
• 1/2 cup low-fat buttermilk
• 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 2 garlic cloves, minced
• Cooking spray

Equipment Needed

• Cutting board
• Sharp knife
• Large shallow dish
• Grill
• Disposable aluminum foil pan
• Meat thermometer

Instructions

1. Start by preparing the chicken. Remove and discard the giblets and neck from the cavity. Rinse the chicken thoroughly with cold water, then pat it completely dry with paper towels. Trim any excess fat around the cavity openings.

2. Next, butterfly the chicken. Place the chicken, breast side down, on a cutting surface. Using a sharp knife or kitchen shears, cut the chicken in half lengthwise along the backbone. Make sure you cut all the way to, but not through, the other side. This technique, also known as “spatchcocking”, allows the chicken to cook more evenly on the grill.

3. Turn the chicken over so it is breast side up. Starting at the neck cavity, gently loosen the skin from the breast and drumsticks. Do this by inserting your fingers between the skin and the meat, carefully pushing to create a pocket. Be careful not to tear the skin.

4. Place the prepared chicken, breast side up, in a large shallow dish.

5. In a separate bowl, prepare the marinade. Combine the low-fat buttermilk, chopped fresh rosemary, salt, hot pepper sauce, and minced garlic cloves. Mix well to ensure all the ingredients are evenly distributed.

6. Pour the marinade both under the skin (in the pockets you created) and over the entire surface of the chicken. This ensures that the flavor penetrates deep into the meat.

7. To help the chicken maintain its shape during grilling, cut a 1-inch slit in the skin at the bottom of each breast half. Insert the tip of each drumstick into each corresponding slit. This helps secure the drumsticks and prevents them from flopping around on the grill.

8. Cover the dish tightly with plastic wrap or a lid and marinate the chicken in the refrigerator for at least 24 hours. For a deeper flavor, you can marinate it for up to 3 days.

9. When you’re ready to grill, preheat your grill to medium-hot using both burners. This ensures even heat distribution during the initial preheating phase.

10. After preheating, turn off one of the burners (e.g., the left burner) and leave the other burner on (e.g., the right burner). This creates a zone for indirect grilling, which will cook the chicken gently and evenly.

11. Place a disposable aluminum foil pan on the unlit side of the grill (over the turned-off burner). Pour 2 cups of water into the pan. The water will help maintain moisture and prevent the chicken from drying out during grilling.

12. Coat the grill rack with cooking spray to prevent the chicken from sticking. Place the rack on the grill.

13. Place the chicken, skin side down, on the grill rack, positioning it over the side with the turned-off burner (the area for indirect grilling). This prevents flare-ups and allows the chicken to cook evenly.

14. Cover the grill and grill the chicken for 1 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 180°F (82°C). Turn the chicken halfway through the cooking time to ensure even browning.

15. Once the chicken is cooked through, remove it from the grill and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.

16. Before serving, discard the skin if desired. While the skin is flavorful, it can be high in fat.

Expert Tips & Tricks

• For extra crispy skin: Pat the chicken skin very dry with paper towels before marinating. The drier the skin, the better it will crisp up on the grill.
• Preventing flare-ups: Trim excess fat from the chicken before marinating to minimize flare-ups during grilling.
• Doneness is key: Use a reliable meat thermometer to ensure the chicken is cooked to a safe internal temperature. Insert the thermometer into the thickest part of the thigh, avoiding the bone.
• Smoke it up: Add wood chips (such as applewood or hickory) to the grill for a smoky flavor. Soak the wood chips in water for at least 30 minutes before adding them to the grill. Place the soaked wood chips in a smoker box or wrap them in aluminum foil with a few holes poked in the top and place it directly on the lit burner.
• Basting: Baste the chicken with pan juices during the last 30 minutes of grilling. This adds moisture and flavor.

Serving & Storage Suggestions

Serve the grilled split chicken hot off the grill, accompanied by your favorite sides. Roasted vegetables, grilled corn on the cob, or a fresh salad are all excellent choices.

Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in a preheated oven at 350°F (175°C) until heated through. You can also reheat it in the microwave, but be careful not to overcook it, as it can become dry.

For longer storage, cooked chicken can be frozen for up to 2-3 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	534.3 kcal	N/A
Calories from Fat	330 g	62%
Total Fat	36.7 g	56%
Saturated Fat	10.6 g	52%
Cholesterol	182.3 mg	60%
Sodium	507.8 mg	21%
Total Carbohydrate	2.1 g	0%
Dietary Fiber	0.1 g	0%
Sugars	1.5 g	5%
Protein	46 g	92%

Variations & Substitutions

• Herb Variations: Experiment with different herbs in the marinade, such as thyme, oregano, or sage.
• Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the marinade for an extra kick.
• Citrus Zest: Add the zest of one lemon or orange to the marinade for a brighter flavor.
• Buttermilk Substitute: If you don’t have buttermilk on hand, you can use plain yogurt or sour cream thinned with a little milk.
• Chicken Pieces: For a quicker meal, use chicken breasts, thighs, or drumsticks instead of a whole chicken. Adjust the grilling time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I marinate the chicken for longer than 24 hours?

A: Yes, you can marinate the chicken for up to 3 days in the refrigerator. The longer it marinates, the more flavorful it will be.

Q: Do I have to use low-fat buttermilk?

A: No, you can use full-fat buttermilk if you prefer. It will result in a richer flavor.

Q: Can I grill this chicken indoors?

A: Yes, you can use an indoor grill pan or a cast-iron skillet. Adjust the cooking time accordingly.

Q: How do I know when the chicken is done?

A: Use a meat thermometer to check the internal temperature. The chicken is done when the thermometer inserted into the thickest part of the thigh registers 180°F (82°C).

Q: Can I use a different type of grill?

A: Yes, this recipe can be adapted for use on a charcoal grill or a gas grill. If using a charcoal grill, maintain a medium-hot temperature and place the chicken over indirect heat.

Final Thoughts

This Grilled Split Chicken with Rosemary and Garlic is a simple yet incredibly flavorful dish that’s perfect for any occasion. Whether you’re hosting a summer barbecue or just looking for a delicious weeknight meal, this recipe is sure to impress. So, fire up the grill, gather your ingredients, and get ready to experience the taste of summer. I encourage you to try it and adjust it to your preference. Don’t be afraid to add your touch and explore new flavor combinations. And, of course, I’d love to hear your feedback! Pair this with a crisp white wine or a refreshing lemonade for the ultimate dining experience.