Burned out on skinless, boneless chicken breasts? Transform the grill into an outdoor oven, and try roasting the whole bird instead. Better Homes and Gardens food editor Jan Miller shares how to master the technique.
"Grilling a whole chicken is easy to do and fun to eat," Jan says. Start with a 3-1/2- to 4-pound broiler-fryer chicken. Kitchen shears are the best tool for breaking down a whole bird. Follow along the neck and make a lengthwise cut along both sides of the backbone to remove.