Garlic Grilled Chicken
Chef José Catrimán of La Granja in Ibiza, Spain, serves these simple whole grilled chickens in the summer when he’s entertaining for a crowd. Instead of spatchcocking, a process that involves splitting a whole chicken along the backbone to get it to lay flat, he splits the chicken through the breast. This reversed process helps the bird cook more quickly and evenly, giving you juicy, perfectly cooked light and dark meat. Slideshow: More Grilled Chicken Recipes
September 2017