Crispy-Skin Amish Chicken
- 2 (5-lb) Amish whole chickens
- Sea salt to taste
- Fresh ground black pepper to taste
- 2 sprigs fresh flat-leaf parsley (for garnish)
Rinse chickens under cold water, and pat dry with paper towels. Season chickens with salt and pepper inside and out.
Spray grill with cooking spray. Place the birds in center of grill. Insert the probe into the thickest part of one of the breasts. Cook at 360°F 50/50 until internal temperature of 165°F is reached.
Remove the birds from the grill. Loosely tent with foil and let rest 30 minutes. Garnish with flat-leaf parsley.
Serve with "Herb-Roasted Vegetable" or "Olive Oil-Roasted Brussels Sprouts with Pink Peppercorns" or "Elotes with Spicy Mayonnaise."