Once you place the chicken on the grill, don’t be tempted to turn it over. By having the bones facing the heat, the meat will remain juicy and tender.
1 cup coconut milk
1 cup pineapple juice
1/4 cup lime juice
1 (4-pound) whole chicken
Whisk together first 3 ingredients and place in a large shallow dish.
Using heavy-duty kitchen shears, cut chicken along both sides of the backbone. Remove and discard backbone. Pull cut ends apart, and press to flatten chicken. Place in a dish with coconut-milk mixture, turning to coat. Let stand at room temperature 30 minutes. DO NOT marinate longer as the pineapple juice will start to dissolve the meat.
Prepare grill for medium direct-heat cooking. Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels.
Grill chicken, skin side up and covered with grill lid, 55 to 60 minutes or until thermometer registers 175 degrees F in the thickest portion of the thigh.
Remove from grill, and let stand 10 minutes before cutting.
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