Description
The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano.
Ingredients
- 1 small onion, sliced
- 1 (3 pound) whole chicken, cut in half, backbone removed
- salt as needed
Instructions
- Preheat the oven broiler. Set an oven rack about 7 to 8 inches from the heat source.
- Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves skin-side down over onion rings.
- Cook chicken in the preheated oven
- turning every 7 minutes
- until caramelized
- no longer pink at the bone
- and the juices run clear
- about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh
- near the bone
- should read 165 degrees F (74 degrees C).
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6