BUTTERFLIED BUTTERMILK MARINATED CHICKEN

Ingredients

• 1 cup buttermilk
• 2 tbsp chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 tsp hot pepper sauce
• 6 cloves garlic, finely chopped
• 2 whole fryer chickens

Directions

1. To prepare marinade, combine all ingredients except chickens; set aside.
2. For each chicken, turn chicken back side up. Hold tail end and cut down both sides of backbone using poultry or kitchen shears; cut out and discard backbone. Turn chicken around and spread open. Using a boning knife, make an incision in cartilage above breastbone. Press up on breastbone and run a finger down and under sides of breastbone and cartilage to loosen. Pull out and discard breastbone and cartilage. Cut out and discard any excess fat.
3. Place each chicken in a heavy zip-lock plastic bag. Pour half of marinade over each chicken and squeeze bags to coat chickens with marinade. Seal bags and place on a tray. Refrigerate, turning bags occasionally, for 24 hours.
4. Preheat natural gas barbecue on medium heat for 10 - 15 minutes. Remove chickens from marinade; discard marinade. Grill chickens, bone side down, over low heat on natural gas barbecue for 1 1/4 hours. Turn chickens over and grill 15 minutes longer or until skin is golden brown and chickens are cooked through.