I Eat Books And Cookies

Few things are simple or tasty as a simple flame-grilled chicken, seasoned and finished with barbecue sauce. Start by heating the grill, whether gas or charcoal. You will want a low to medium heat fire. You can start with a quality whole chicken, then simply joint it using a heavy chefs knife. Start by cutting the chicken in half by cutting through the breast bone. Next, flatten the chicken out and seperate by cutting the two halves at the back bone. Cut off the legs, thighs, and wings at the joints. With the chicken in pieces season liberally with your favorite barbecue spice rub, or salt and fresh ground pepper. On a charcoal grill, place most of the charcoal in a mound the center, with the charcoal spreading lower toward the sides. On a gas grill, place one side on low, the other on medium. Place the chicken around the outer side (cooler) part on the charcoal grill with thicker cuts like thighs and breasts toward the hotter center...