Grilled Lemon-Herb Chicken

Grilled Lemon-Herb Chicken

Ingredients:

1 (5-pound) broiling chicken

2 tablespoons hacked new parsley

1 tablespoon hacked new thyme

3 tablespoons new lemon juice

1 teaspoon salt

1/2 teaspoon crisply ground dark pepper

Cooking splash

Readiness 

Expel and dispose of giblets and neck from chicken. Wash chicken with icy water, and pat dry. Trim overabundance fat. Place chicken, bosom side down, on a cutting surface. Sliced chicken down the middle the long way along spine (don't slice through breastbone). Turn chicken over. Beginning at neck cavity, relax skin from bosom and drumsticks by embeddings fingers, tenderly pushing in the middle of skin and meat.

Join parsley, thyme, squeeze, salt, and pepper; rub blend under extricated skin and over bosom and drumsticks. Delicately squeeze skin to secure. Place chicken in an extensive zip-top plastic sack. Seal and marinate in fridge 30 minutes.

Preheat barbecue to medium warmth.

Place chicken, skin side up, on barbecue rack covered with cooking splash. Flame broil 55 minutes or until a thermometer embedded into substantial piece of thigh registers 180°. Expel chicken from barbecue; cover and let stand 10 minutes. Expel and dispose of the skin.