Grilled Chicken with Asparagus
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INGREDIENTS Six - 2 pound chickens, halved and flattened
1/2 cup clarified butter
Salt and pepper
1-1/2 pounds jumbo asparagus, peeled and boiled in salted water for 5 minutes, drained and patted dry
Fresh lemon juiceBuild a fire with charcoal, add hickory-wood chips, and as soon as the smoke has burned off, start broiling the chicken - six halves at a time. Brush the halves well with the clarified butter, set them cavity side down and sear them for 5 minutes, 2 inches away from the heat. Raise the rack to 4 inches away from the heat and continue grilling 5 more minutes. Season the chicken halves with salt and pepper; turn them over and follow the same grilling procedure.
Push the chicken halves toward the center of the rack and put half of the large asparagus spears - well brushed with butter - at the edge of the rack for 1 or 2 minutes, or until they are heated through.
Transfer the grilled chicken and asparagus to plates. Salt and pepper each portion, and sprinkle liberally with fresh lemon juice. Grill the other 6 chicken halves, and heat the remaining asparagus, while you finish the first batch.
Serves 6