Howard L. Puckett
5 servings (serving size: about 4 ounces meat)

If your grill is large enough, cook two chickens at the same time to feed a larger group or just to have more leftovers for quick lunches. Refrigerate leftover chicken for up to three days. Butterflying the chicken is easier to do with strong kitchen shears than with a knife.

How to Make It

Step 1

Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Step 2

Combine parsley, thyme, juice, salt, and pepper; rub mixture under loosened skin and over breast and drumsticks. Gently press skin to secure. Place chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.

Step 3

Preheat grill to medium heat.

Step 4

Place chicken, skin side up, on grill rack coated with cooking spray. Grill 55 minutes or until a thermometer inserted into meaty part of thigh registers 180°. Remove chicken from grill; cover and let stand 10 minutes. Remove and discard the skin.

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Ratings & Reviews

Kvelez's Review

March 04, 2010
I followed the recipe, but roasted the chicken. The taste is very subtle. I used the breasts as the protein for one meal, and used the remainder of the chicken in the Southwest Chicken Pasta Salad the next evening. The meat was better served in the salad. I think the meat needs more time to marinate. Good recipe!

jcrican's Review

May 22, 2013

CamilleMal's Review

May 01, 2013

DanielTaylor's Review

August 23, 2012

promogal's Review

July 13, 2012

TXMimi's Review

September 02, 2010
I made this last night. It was so easy and tasted wonderful. I will keep making it and changing up some of the herbs and maybe add some garlic.

KitchenDelight's Review

August 01, 2010
This recipe is great. I used chicken breasts and made a salad. They turned out super great!!! Will definitely make it again.

karenpil's Review

February 18, 2009
its a great dinner dish because its light and tasty... made it with skinless chicken legs. Easy to make and will definitely make it again.