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For best results, dry chicken completely before cutting so it is not slippery. Place chicken, breast side down, on cutting board. Cut along one side of the backbone, then cut along the other side of the bone to remove it. Place chicken, skin side up, and press down firmly to flatten.
For best results, grill chicken on clean grates. Let stand 15 min. before carving.
When grilling over indirect heat, the food is not cooked directly over the heat source. The covered grill then acts like an oven, so there is no need to turn the food. Use this grilling method for foods that require at least 25 min. of grilling time or foods that are so delicate that direct exposure to the heat source would dry them out, such as roasts, whole chickens, thick steaks, ribs or delicate fish fillets.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
We have had this several times. The first time we made this we did use the whole chicken. The other times we used chicken hindquarters and they were easier to handle than the whole chicken. We really liked the taste and how moist the chicken stayed during the grilling process.
Yum. I love the sauce on this because it's thin like a glaze and not a thick BBQ sauce. I also like the zip the pepper sauce gives it. Very easy to do but just don't rush the grilling and make sure the chicken is thoroughly done. Just an FYI,I've tried this both on a charcoal grill as well as a gas grill. The gas grill took longer for the chicken to cook. I also thought the flavor was fuller using the charcoal grill.
This recipe was delicious. The chicken was moist. Will definitely have it again. I didn't use as much hot sauce as the recipe called for and was still good.