Time to grill that other chicken that I put in the freezer once after going to the farmer’s market, but this time I’m going to butterfly it instead of sitting it on a can.
Since I got home late, I saved time on doing a marinade or rub by using the pesto stars. It takes about 1-2 tablespoons of mixture to fill between the skin and the meat of the chicken, so one large cube of parsley pesto is just right (or a couple of the stars, which are smaller). Remember to get all the way below the leg on the thigh.
Preheat the grill on medium high which will give the chicken time to baste in the rub. I’m using about 4-pound chicken.
Flip the chicken over so you’re looking at the back bone and hold the tip of the backbone in one had while cutting alongside it with the other hand. Afterward cut along the other side of the back bone and discard it (unless you want to make a bit of stock). Open up the chicken and you’ll see a white membrane that is preventing the chicken from lying flat. Cut through the white part with a sharp knife, then grasp the chicken and split it through the membrane.
Turn the grill down to medium-low and put the butterflied chicken on the grill on a piece of sprayed foil. Grill about 15-20 minutes on each side until it measure 165 in the thickest parts (thigh and breast).
