This recipe was born somewhat as an accident; we were going to split a chicken to put on the grill, and decided that rather than season the exterior of the chicken, we would try to season underneath the skin. This was an amazing decision.
Don’t get me wrong, it looks and feels a little different at first if you haven’t done it before, but the result is totally worth it. We cooked this on our grill with indirect heat, and made a similar recipe in the oven with a grill pan. Both are delicious, but it is the time of year to grill–so if you can get outside and grill, get some vitamin D and chicken on!