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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Split Rosemary and Garlic Chicken

Source: dLife

Whole chicken coated with garlic, rosemary, and hot pepper sauce.

Nutrition Facts

Makes 5 servings
Amount Per Serving

Calories	127.2

Total Carbs	1.7 g

Dietary Fiber	0.1 g

Sugars	1.2 g

Total Fat	10.7 g

Saturated Fat	3.0 g

Unsaturated Fat	2.2 g

Potassium	73.1 mg

Protein	5.0 g

Sodium	290.7 mg

Dietary Exchanges 10.7 Fat, 0.1 Vegetables, 0.6 Meat, 0.1 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each whole chicken, raw 0.5
0 1/2 cup low fat buttermilk 1.0
1 tbsp fresh rosemary 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp hot pepper sauce 2.0
2 each medium garlic cloves 1.0
1 each cooking spray

Directions

Take out and throw away giblets and neck from chicken. Run chicken up cold water and dry well. Cut off any excess fat from chicken. Lay chicken breast side down on a cutting board and slice chicken in half lengthwise along the backbone, cutting to, but not through the other side. Flip chicken over. Beginning at the neck, separate skin from breast and drumsticks by inserting fingers and pushing between skin and meat. Lay chicken, breast side up in a shallow baking dish.
Mix together buttermilk, rosemary, salt, hot pepper sauce, and garlic. Spoon mixture between meat and skin and over top of chicken. Wrap chicken and chill for 24 hours.
Preheat grill to medium-high using both burners. After hot, switch off left burner.
Lay chicken skin side down on cooking spray coated grill rack, over left side. Shut lid and grill 1 1/2 hours or until meat thermometer reads 180 degrees F; turn chicken a half turn after 45 minutes. Take off skin and throw away before serving.