Whole chicken grills are very popular grilled food items and now if, you are wondering “how do I grill a whole chicken at home”, I have for you, an easy and an interesting recipe. For grilling whole chicken, all you have to do is flatten out the bird by cutting out its backbone. This makes grilling a whole chicken lot easier. Besides, whole chickens do not dry out as easily as their cut-pieces do. So, if you are still wondering “how do I grill a whole chicken”, here’s my easy recipe for you –
 

You need
For grilling a whole chicken, you will need one whole chicken, a Greek lemon herb marinade, salt, pepper, barbecue grills, grill utensils, wire grill brushes, kitchen shears, groceries and instant read cooking thermometer.

Recipe for grilling a whole chicken

Cutting the Bird
Wash the chicken clean with cold water and remove the excess fats and giblets. Pat the chicken dry using paper towels. If you feel like, you can remove the wishbone surrounding the neck cavity opening. All you have to do is, scrap the wishbone on the sides with a knife and pull it out with your fingers. For cutting the backbone of the bird, take the help of sharp poultry shears. Also, trim away the protruding ribs using these shears. Now, flatten the bird by bending its thighs and breasts backwards, towards each other. To make it easier, you can cut out the keel bone inside the breast cavity.
 

Marinating
Divide your Greek lemon herb marinade into half, saving one part for future use and the other for using right away.  Coat the flattened bird generously with the marinade and freeze it for 2 to 4 hours.      
 

Grilling
Set the grill on a medium fire and place the marinated bird on it with its meat facing up and bones facing down. Cook the chicken in this position for 7 to 10 minutes. From then onwards, keep flipping the meat at regular intervals, as you baste it with the reserved marinade. Now, use your thermometer to see if the internal temperature of your grilled whole chicken measures 160 degrees F. If it does, your chicken is cooked. Serve it piping hot with dips and salads as accompaniments.

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