Step-by-Step Guide to Prepare Gordon Ramsay My Grilled Split Chicken

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, my grilled split chicken. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. That is medium on my grill but is usually medium-high on most grills.

My Grilled Split Chicken is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. My Grilled Split Chicken is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have my grilled split chicken using 4 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make My Grilled Split Chicken:

1. Make ready 1 whole chicken (split)
2. Prepare 1 kosher salt
3. Make ready 1 course black pepper
4. Take 1 olive oil

With kitchen shears, cut down each side of back bone and discard. Rinse chicken with cool water and place back on baking sheet, again breast side down. Sprinkle your desired amount of rub on the inside of the chicken and massage into the meat. Next, make a dry rub (recipe to follow).

Instructions to make My Grilled Split Chicken:

1. Rub chicken with Olive oil then, add salt, and pepper you can add as much or less as you want.
2. Prepare grill and, when hot add chicken cook until thermometer reads 160°F, take off and, let rest.

Sprinkle your desired amount of rub on the inside of the chicken and massage into the meat. Next, make a dry rub (recipe to follow). You do not want a dry rub with sugar in the list of ingredients. Grill the chicken over indirect high heat Summary: Brush the skin side of the chicken with half the garlic butter. Put the chicken on the grill, skin side down, so it is not directly over the fire - we're cooking with indirect heat.

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