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Photo: Tandoori Chicken with Vidalia Chutney

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TIMING

Prep: 10 minutes (plus 10 minutes for rub and brine)

Brine: 4 to 6 hours

Grill: 20 to 30 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled spatula

• Long-handled tongs

TIP

• To create super-crisp skin and more even browning of the meat, weight down the chicken with a heavy cast-iron or other heatproof skillet as the chicken cooks. Fill the skillet with rocks or a brick if it needs more weight to press the chicken into the grill grate.

BUTTERFLYING A CHICKEN1. Cut through the ribs on each side of the backbone with poultry shears or a heavy knife. If using shears, put the bird breast-side down so you can easily snip through the backbone on top. If using a knife, put the bird breast-side up so that you can use the work surface to get leverage as you cut through the rib bones. Cut from neck to tail on each side of the backbone and remove the backbone (save for stock if you like).

2. Turn the bird breast-side up and press down with your hands to flatten it out.

3. For a pretty presentation, make a ½-inch slit toward the bottom tip of each breast, about 1 inch from the end. Fold the legs around and tuck them into the slits.

TIMING

Prep: 10 minutes (plus 20 minutes for peppers and pesto)

Grill: 10 to 15 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

TIPS

• When pounding the chicken, sprinkle it with a few drops of water to prevent sticking. Begin pounding from the thickest part of the meat outward to encourage the meat to spread as it thins.

• To keep the toothpicks or skewers from burning on the grill, soak them in water for 20 minutes before using.

Smoked Salt–Crusted Chicken with Olive Oil Drizzle

The best way to develop a crisp skin on a whole chicken is to butterfly it so it lies flat on the grill. A butterflied (or split) chicken also cooks faster. But it still has a tendency to dry out, so we brine the bird first to keep it moist. Then we coat the chicken in a flavorful spice rub loaded with smoked salt. Even if you use a gas grill, you’ll get wonderful smoked flavor in this chicken from the smoked salt. To intensify the smoke flavor even more, add a handful of soaked wood chips to the fire. Look for smoked salt at gourmet shops or through online sources.

THE GRILL

Gas:

Direct heat, medium (350°F)

Clean, oiled grate

Charcoal:

Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, medium ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 4 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1 whole chicken, 3 to 4 pounds

2¼ cups Orange-Fennel Brine (page 362)

½ cup Smoked Salt Rub (page 378)

Oil for coating grill grate

¼ cup best-quality olive oil

DIRECTIONS

1. Trim any excess fat from the chicken, then rinse and pat dry with paper towels. Butterfly the chicken (see sidebar at left). Put the butterflied chicken in a 2-gallon zipper-lock bag so it lies flat in the bag. Add the brine and press the air out of the bag. Seal and refrigerate for 4 to 6 hours.

2. Remove the chicken from the brine and discard the brine. Sprinkle all over with the rub and let the meat rest at room temperature, about 45 minutes.

3. Heat the grill as directed.

4. Brush the grill grate and coat it with oil. Put the chicken flat on the grill with the skin side down. Cover and cook for 10 to 15 minutes per side, or until an instant-read thermometer registers about 170°F when inserted into the thickest part of a thigh.

5. Remove the chicken to a platter using tongs and a spatula for support, cover loosely with foil, and let rest for 5 minutes. Carve into servings and drizzle with the olive oil.

Pesto Chicken Stuffed with Arugula, Roasted Peppers, and Chèvre

Chicken rolls have an air of elegance about them, but they’re dead-easy to make. This one reveals a beautiful spiral of green pesto, red bell peppers, and white goat cheese—the national colors of Italy. Serve it in spring