I like to buy a whole chicken, cut the backbone out , flatten it out and put it on the grill with various seasonings. My problem is that I can’t seem to get it cooked right. I either burn the crap out of the skin or don’t get the chicken done. Here’s what I have to work with. A Weber Q300 which you can turn off the center burner and create a space for indirect cooking. The temp can be maintained anywhere from 300 to about 425 depending on where I set the remaining burner. I’m trying to get a nice crispy skin and a cooked juicy inside. I’ve tried wrapping in foil and finishing on the grill and cooking directly on the grill but can’t seem to get it right. Any help would be appreciated.
Thanks Charlie