Barbequed Whole Chicken

To butterfly the chicken you’ll need a strong pair of scissors, ideally poultry sheers. Place the chicken breast side down so the spine is facing up. Carefully cut alongside of the spine all the way down the chicken and then repeat down the other side (you’re literally cutting the spine off). Then open the cavity gently, you’ll notice a piece of cartilage at the top near where the neck would be. Cut a slit into the top of this cartilage and then gently pull it out with your hands ( you may need to pry it a bit).

Season the inside of the chicken and then place it down on a roasting pan (so it’s skin-side up).

Combine the BBQ sauce, garlic, basil rosemary, a pinch of coarse salt and some pepper; mix well and put under the skin of the chicken. .

You can let the chicken marinate (in the fridge) for 1-2 hours, up to 24 hours ahead of time or barbeque it right away.

Barbeque at medium heat (around 300-325) bone side down for 20-25 minutes then flip and cook for another 5-10 minutes (place the chicken directly on the grill).

Brush more BBQ sauce on the skin just before removing it from the heat.

Let the chicken rest for at least 10 minutes before carving.