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4 lb Whole Chicken
1 T Kosher Salt
1 t Garlic Powder
1/2 T Dried Thyme
1/2 T Ground Black Pepper
Heat Grill (or oven to 425)
Place chicken on cutting board and with a good pair of kitchen shears, cut down both sides of back bone and remove. Turn chicken over. Press down firmly in center to flatten the chicken.
In small bowl, mix together the seasonings. Then rub all over the bird evenly.
In large cast iron skillett, heat a small amount of olive oil over medium high heat. Once the oil has been heated, place the bird skin side down in the pan and let it brown for 5 minutes. Once the bird is browned, turn it over and place the pan with the bird in it on the grill and cook 30-45 minutes (or until the bird has reached 165 degrees)
1 T Kosher Salt
1 t Garlic Powder
1/2 T Dried Thyme
1/2 T Ground Black Pepper
Heat Grill (or oven to 425)
Place chicken on cutting board and with a good pair of kitchen shears, cut down both sides of back bone and remove. Turn chicken over. Press down firmly in center to flatten the chicken.
In small bowl, mix together the seasonings. Then rub all over the bird evenly.
In large cast iron skillett, heat a small amount of olive oil over medium high heat. Once the oil has been heated, place the bird skin side down in the pan and let it brown for 5 minutes. Once the bird is browned, turn it over and place the pan with the bird in it on the grill and cook 30-45 minutes (or until the bird has reached 165 degrees)