1 Whole Chicken washed and dryed
Dry Rub of choice. Choose one with little or no sugar.
Three hours prior to grilling, prepare the chicken. Using kitchen shears, cut down each side of the backbone, discard. Lay the bird open skin side down. Use a sharp knife, crack the breast bone at the neck end. Grasp bird and bend to expose and remove the breast bone. Use the knife to slice both sides of the breast cartilage and remove. Remove the rib bones. Apply a liberal coating of Dry Rub and work into the bird. Bag bird in gallon zip lock and return to fridge.
Dry Rub of choice. Choose one with little or no sugar.
Three hours prior to grilling, prepare the chicken. Using kitchen shears, cut down each side of the backbone, discard. Lay the bird open skin side down. Use a sharp knife, crack the breast bone at the neck end. Grasp bird and bend to expose and remove the breast bone. Use the knife to slice both sides of the breast cartilage and remove. Remove the rib bones. Apply a liberal coating of Dry Rub and work into the bird. Bag bird in gallon zip lock and return to fridge.
Thirty minutes prior to grilling, remove bird from fridge and allow to come to room temperature. Preheat grill. Prepare a basting sauce of : 1/2 cup vinegar, 1 T oil, 1 t salt and a dash of Liquid Smoke. Put bird on grill and baste. Flip and baste bird every 15 minutes three times. Check for doneness. Apply your favorite BBQ sauce and grill another 5-10 minutes for appearance. Remove from heat and rest for 5+ minutes. Carve and serve.
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