BB: Un-butterflied Chicken

Okay, okay, I'm a chicken (hehe). I just couldn't buy a whole chicken and debone and butterfly it. I just couldn't. I'm kind of new to this whole cooking thing, and I've been doing really well, and I wasn't in the mood for a disaster.

SOOO... I bought bone-in, skin-on breasts. And just rubbed the yummy "paste" under the skin. I grilled these babies, on medium heat on the grill for about 15 minutes on each side.

In the words of my husband: "This is the best chicken I've ever had". Seriously, it was good. So here it is, this weeks Barefoot Bloggers pick, Butterflied Chicken, chosen by Stefany of Proceed With Caution.

The recipe:

1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Good olive oil
Kosher salt
Freshly ground black pepper
2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
1/2 lemon, thinly sliced

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.

Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.

Heat a grill with coals (I used a gas grill- on Medium heat). Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.