Butterflied Lemon Chicken on the Grill


Using a kitchen knife, cut down either side of the backbone of a free-range chicken and discard the spine (or use it in your next homemade stock!).  Open up ('butterfly') the bird and place it open side down on your work surface.

Place the bird, Then, grab your meat tenderizer tool to pound the breast a few times until it is only as thick as the legs.

Douse the bird with lemon juice and freshly ground pepper.

Place it on a ready grill and check after 45' for an internal temp of 160F.  If it's not there yet, keep checking until it is!

Remove from the grill and let it rest 10' before carving.

Drizzle with a combination of olive oil,flax oil, crushed fresh garlic & parsley- so tasty!