Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

As simple as grilling may seem, many struggle with a delicious whole chicken. Too often, it turns out dry and flavorless, or (inexplicably) simultaneously charred on the outside and raw on the inside. This recipe streamlines the cooking process, resulting in a smoky, super-juicy chicken infused with the vibrant flavors of lemon and herbs. It's best to butterfly the chicken to maximize the surface area exposed to the grill. And for a crispy crust, you'll need plenty of butter. It'll be delicious!

Ingredients:

• 1 whole chicken (1.5-2 kg)
• 110 g of butter at room temperature
• 1/3 cup finely chopped parsley leaves
• 1/4 cup finely chopped green onions
• 2 cloves garlic, finely grated
• 1 small shallot, finely chopped
• Finely grated zest of 1 lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken, lemon, shallots

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Preparation:

Step 1
• Preheat the grill by preparing the indirect heat zone. To do this, on a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and reduce the heat of the remaining burners to medium. On a charcoal grill, place a chimney starter on one side of the grill. Place a drip pan on the other side to prevent flare-ups.
Step 2
• To butterfly a chicken, use kitchen shears and cut out the backbone. Turn the chicken over and press firmly on the breast to flatten it. Set the chicken aside and let it sit at room temperature.
Step 3
• In a medium bowl, combine butter, parsley, green onion, garlic, shallot, lemon zest, 2 teaspoons salt and 1/4 teaspoon black pepper.
Step 4
• Starting at the neck, gently run your fingers under the chicken's skin to separate it from the breast. Continue working downwards and loosen the skin around the thighs, being careful not to tear it. Rub the entire butter mixture, setting aside 1 tablespoon, under the skin, distributing it along the entire length of the legs. Rub the outside of the chicken with the remaining 1 tablespoon of butter.
Step 5
• Place the chicken skin-side up on the grill over indirect heat, with the legs facing the hotter side. Cover the grill (the lid vents should be partially open) and cook until a thermometer inserted into the thickest part of the thigh (away from the bone) registers 155–165°F (65–70°C) (almost done), about 50 minutes.
Step 6
• Transfer the chicken to the direct heat zone of the grill. After 2 minutes, flip the chicken over to char and brown the skin side, continuing for another 3-4 minutes. The internal temperature of the thigh should now be at least 165°F (74°C). If not, transfer the chicken back to the indirect heat zone, skin side up, cover, and cook until the desired internal temperature is reached. Remove the chicken from the grill to a cutting board; let rest for 20 minutes before carving.

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