Whole chicken split down breast and opened up to lay flat across back
Note: culinary purists will gasp here. They prefer to “spatchcock” the chicken which is fancy for “cut the back out” and then lay the bird flat (butterfly) across the breast. Well, in the Low Country, we often fought over the back. It has some of the most flavorful and tender morsels of meat found on the chicken. There was no way we were going to throw away the back and I hope you don’t either. It’s OK to be a little “improper” and get your fingers messy!
Salt and Pepper to taste
Gullah Gravy Low Country Moppin’ Sauce
Coat chicken evenly on both sides with salt and pepper.
Place chicken on a 300 to 350 degree grill skin side up for 30 minutes. After 30 minutes, mop skin side of chicken with Gullah Gravy and flip to skin side down. Mop the cavity area liberally with more Gullah Gravy. At this point you should flip the chicken every 15 to 20 minutes mopping Gullah Gravy on both sides of the chicken each time. Cook chicken until the drumstick twists freely.