1

Use poultry or kitchen shears to cut closely along both sides of the backbone for the entire length of chicken. Discard backbone. Turn skin-side up and open the bird out as flat as possible. Cover with clear plastic wrap. Strike breast firmly in the centre with the flat side of a meat mallet. (This breaks the breastbone so bird lies flat.) Twist wing tips under the back. Halfway between the legs and breastbone near the tip of the breast, cut a 2cm slit through the skin on either side of and parallel with the breastbone. Insert drumstick tips into the slits. Place butterflied chicken in a large baking dish.

2

In a small mixing bowl stir together olive oil or cooking oil, orange juice, lemon juice, rosemary, garlic, salt, and pepper. Pour into a large plastic bag; add chicken. Seal bag; turn bag to coat chicken with marinade. Marinate in the refrigerator for 8-24 hours, turning bag occasionally. Drain marinade from chicken, reserving marinade.

3

In a covered grill arrange medium-hot coals around a drip pan, then test for medium heat above the pan. Place chicken, skin-side up, on the grill rack directly over the drip pan, not over the coals. Brush with some of the reserved marinade. Cover and grill for 30 minutes. Brush with additional marinade. Grill for 30-40 minutes more, or till chicken is tender and no pink remains. Discard remaining marinade.

Serving size: ¼ of a recipe (334 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.