Yummmy I'm just crazy about grilled chicken, it's just moth melting. I hope you like it too. Enjoy!
INGREDIENTs
- Juice of 2 lemons
- 1 cup Steak Sauce (see above)
- 1 Tbsp Worcestershire sauce
- 2 (3-lb) chickens, butterflied
- 8 Tbsp (1 stick) unsalted butter, at room temperature
- Kosher salt
- Freshly ground pepper
DIRECTIONS
- Whisk lemon juice, Steak Sauce, and Worcestershire in a bowl. Put chickens in a baking dish; rub with butter. Pour lemon mixture over. Refrigerate at least 2 hours and up to 4 hours.
- Heat grill to medium-high for indirect grilling. (Gas grill: Turn 1 burner on medium-high and leave 1 burner off. Charcoal grill: Bank all coals to 1 side.) Remove chickens from refrigerator 30 minutes before cooking.
- Season chickens with salt and pepper. Put chickens, skin side down, on cooler side of grill (indirect heat) and close cover; grill until skin is light golden with faint grill marks, about 25 minutes. Turn chickens skin side up, move to hot side of grill (direct heat), and continue grilling until skin is golden, 12 to 15 minutes. Flip chickens once more and grill over direct heat until skin is dark golden brown and crisp and an instant-read thermometer inserted into thighs registers 165°F, about 8 minutes.
- Remove chickens to a cutting board, tent loosely with foil, and let rest 10 minutes before carving.
