A delicious approach to cooking a whole chicken on the grill, from How To Grill.
1 whole chicken
Either one bunch of garlic scapes (about 6-7) or a bunch of dill + 5 garlic cloves
1 bunch basil
1/4 cup almonds or walnuts
1/4 cup parmesan cheese
2 strips lemon zest
1/4 cup lemon juice
olive oil to desired consistency
salt and pepper
Preheat grill to medium high.
Remove giblets from chicken. Rinse and pat dry. Spatchcock the chicken (the cookbook has an illustrated guide for this, and I recommend using an online guide,but you basically cut out the backbone, fold open the chicken, remove the breastbone, make slits in the rear to pop through the thighs and trim the wing tips).
Make a pesto using a food processor – add the garlic scapes, basil, walnuts, cheese, zest, juice and salt and pepper. While the processor is going, add olive oil until you have a paste.
Spread pesto on the chicken and allow to marinate in the fridge (reserve some pesto). The recipe recommends at least 2 hours though I didn’t do it for that long (I just did about 15 minutes.)
Grill skin side down for about 15 minutes. Turn and cook another 15 minutes. Start checking chicken – it’s done when breasts are about 160 and thighs are about 175-180).
Cut chicken into pieces (mine fell apart a bit on the grill) and slather with remaining pesto.