3 burner gas grills Grilled Spatchcocked Greek Chicken

Special equipment for guidance: apply chicken with strong scissors or poultry scissors, and cut both sides of the spine with strong kitchen scissors or poultry scissors.Pull out the spine, turn the chicken over, press it on the breast of the chicken, and flatten it to a thickness.Mix olive oil, lemon juice and dandruff, garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.Put a gallon of chicken.Put a plastic bag in the paneled plate that is resealed in size.Pour half of the marinade and leave the rest for later consumption.Seal and rotate the bag to distribute the marinade evenly.Refrigerate for 1 hour.Remove the chicken from the marinade and discard the marinade.Dry the chicken with a tissue and season it with salt and pepper;Let's sit at room temperature for 30 minutes.Prepare a medium indirect heat grill: For Gas Grill (with 3 or more burners) turn all burners into medium heathigh heat;After about 15 minutes, close an intermediate burner and turn the remaining one down to medium.Bank No. 1 chimney starter charcoal grill-Full of lights and AshesCharcoal coal balls on one side of the grill.Set up a drip tray on the other side to avoid the torch-ups.(Please be sure to consult the Grill Manufacturer's guide for the best results.) Chicken skin-On the indirect side of the grill, the legs face the hotter side.Cover and cook for an instantThe reading thermometer inserted into the thickest part of the thigh (avoiding bones) reads 150 to 160 degrees Fahrenheit (almost cooked) for about 50 minutes.Move the chicken directly-The heated surface of the grill.After 2 minutes, turn the chicken over to charcoal and then crispy the skin side after 3 or 4 minutes.Check the thigh temperature is now at least 165 degrees F.If not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached.Remove from the grill;Rest 20 minutes before carving.Stir the scallions and dill RoPS in a preserved marinade.Sprinkle some light rain on the chicken or serve it on the side.All the grills are different and you know your grill best.Cooking time may vary, so adjust as needed.Copyright 2016 TV Food NetworkP.All rights reserved.