Grilled Butterflied Chicken

Ingredients

• 1 whole chicken, 3 1/2 to 4 pounds
• Kosher salt and freshly ground black pepper

Directions

1. Blot the chicken well with paper towels, then set it breast side down on a large cutting board. With sharp kitchen shears, cut along both sides of the backbone and take it out. Flip the chicken over, open it flat, and push down hard on the breastbone to flatten it. For a steadier bird on the grill, thread a metal or wooden skewer across it, starting at one thigh, passing through both breast halves, and coming out through the other thigh. Fold the wing tips behind the back, then season generously with salt and pepper.
2. Light 1 chimney full of charcoal. Once the coals are fully lit and coated in gray ash, dump them out and arrange them across half of the coal grate. If you are using a gas grill instead, turn half the burners to high heat. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. Scrub the grate clean and oil it.
3. Set the chicken skin side up on the cooler part of the grill, positioning the legs toward the hotter side. Cover the grill, leaving the lid vents open and placed over the chicken. For a charcoal grill, open the bottom vents as well. Cook until an instant-read thermometer pushed into the thickest part of the breast reads 110 degrees F (43 degrees C). Gently turn the chicken over and move it to the hotter side, skin side down, with the breasts angled toward the cooler side. If you are cooking on a gas grill, lower the heat to medium-low. Use a wide, sturdy spatula to press the chicken firmly against the grates so the skin makes good contact. Cover and continue cooking until the skin is crisp and the thickest part of the breast reaches 145 to 150 degrees F (63 to 66 degrees C), about 10 minutes longer. If the chicken starts to get too dark before it reaches that temperature, carefully shift it back to the cooler side, cover the grill, and keep cooking until it is done. Only lift the lid long enough to check the temperature.
4. Move the chicken to a cutting board and let it rest for 5 to 10 minutes. Carve and serve.