Rustic grilled Italian fresh herbed chicken. I heavily salted and peppered and loaded up these spatchcocked chicken halves with bay leaves and fresh herbs, wrapped each tightly in foil, to try and infuse the herb flavor into them, but keep them tender and moist. The last 20 minutes, were spent unwrapped on a hotter grill to crisp up the skin. I served these with a favorite pasta salad. It was a brutally hot and humid day, so cooking outside, on the grill was a help. They were nicely herb scented and moist and I am looking foreword to the chicken salad the leftovers will become.
HC
