Clean and don't overcrowd your chicken breasts; simply rub the cavity with salt, pepper, or fill it with a small onion and/or some sprigs of thyme. Remove the thyme sprigs before carving the chicken. Grill over medium heat, rotating the skewer slowly as the skin starts to crisp up. Baste with dry white wine throughout the cooking time. Calculate 25-40 minutes per half pound of chicken, depending on the age of the bird and the heat level. Test for doneness by inserting a fork or gently wiggling one of the chicken's legs (when it's nearly done, you can easily wiggle its leg from side to side because the tendons are still tender). Make sure the chicken is cooked through before serving."
Clean and don't overcrowd your chicken breasts; simply rub the cavity with salt, pepper, or fill it with a small onion and/or some sprigs of thyme. Remove the thyme sprigs before carving the chicken. Grill over medium heat, rotating the skewer slowly as the skin starts to crisp up. Baste with dry white wine throughout the cooking time. Calculate 25-40 minutes per half pound of chicken, depending on the age of the bird and the heat level. Test for doneness by inserting a fork or gently wiggling one of the chicken's legs (when it's nearly done, you can easily wiggle its leg from side to side because the tendons are still tender). Make sure the chicken is cooked through before serving."
