The secret ingredient of smoke chili salt adds multiple dimensions of flavor to this incredibly simple chicken.
whole chicken, butterflied
fresh ground pepper
smoked chili salt
1/2 medium-high, 1/2 low
- Take chicken out of refrigerator and let come to room temperature. Butterfly the chicken (or ask your butcher to butterfly it when you buy it). Season generously with the salt and fresh ground pepper. Let sit for 10 minutes.
- Cook chicken over medium-high heat to begin browning outsides of chicken. Move chicken to low heat side of grill and finish cooking with lid closed, turning as needing.
- When done, take off grill and let the meat rest. Serve whole on platter or cut into pieces.
LEONARD SAYS: “Get a free-range or heirloom chicken. They are smaller but tastier. The larger birds at the store are packed with extra water, so they taste more bland and are harder to cook.”