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Grilled Lemon and Rosemary Chicken
 I LOVE when you can see grill marks on meat. To me it just means I'm about to eat something so delicious. This one might not look as pretty considering I forgot to scrub down the grill after heating it so blackened a little more and some skin came off. WOOPS! :) This chicken is so easy, but it really is so flavorful. Don't you think it can be hard to have a good whole chicken sometimes? Like, the skin has all the flavor, and although you rubbed the spices under the skin too it's just too bland. Well, this is not the case with this chicken. I thought it had the perfect little lemony, rosemary zip to it. Plus, by butterflying it everything got browned evenly and cooked faster. This may be a good idea if you aren't a ham fan for Easter. Just suggestin'!! Grilled Lemon and Rosemary Chicken Recipe by ATK (This was done on a gas grill, but a charcoal grill you would just need to heat it for five min or until you have a medium fire) 1 Butterflied Chicken (See note below to do it yourself as I did) 6 Tb Table Salt 2 Ts Minced Lemon Zest 2 Minced Cloves of Garlic 1 Ts Minced Fresh Rosemary 3 Tb Lemon Juice (fresh) 3 Tb Extra Virgin Olive Oil *To butterfly your chicken just place it breast side down and using kitchen shears cut down each side of the back bone from one end to the other to remove the entire back bone and tail. Turn the bird over and using the palm of your hand, press firmly down in the center of the chest to break the ribcage, therefore making the bird lie flat* Fill a large pot or bucket with enough water to cover the chicken. Add the salt and chicken. Brine for 2-4 hours. Rinse and pat dry. Heat a gas grill to high and close the lid for 15 min. Turn the burners down to medium and scrub the grill with a bristle brush. In a small bowl, combine the lemon zest, garlic and rosemary. In another small bowl, whisk together the lemon juice and olive oil and set aside. Carefully lift the skin on the bird and rub the lemon zest mixture over the breasts and thighs. Reposition the chicken parts and sprinkle with a little black pepper. Place the bird skin side down on the grill and place a heavy dish or pyrex on top of the bird with a brick to hold it down, for 12-15 min and then flip over, replacing the pan and brick on the bird. Cook another 12-15 min or until juices run clear and an internal temp of 165 is reached. The last two minutes of the cooking time, brush the bird with the lemon juice and olive oil mixture. Remove from grill and tent with foil, letting the bird rest for 10 min before slicing. 
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