1 small chicken Salt and freshly ground black pepper 1 Tablespoon olive oil 1 lemon, sliced thin 2 teaspoons balsamic vinegar 2 Tablespoons Italian parsley, chopped
Preheat both sides of a gas grill. If using a charcoal grill, set coals to one side of grill.
Cut chicken down one side of back bone and lay chicken flat. Drizzle chicken with olive oil and season generously with salt and freshly ground black pepper.
Lay chicken skin side down directly over a medium flame and cook for about 10 minutes. Turn off one side of grill. Flip chicken so that it is no longer directly over flame. Lay lemon slices over chicken. Cook chicken over indirect heat for 30-40 minutes or until chicken is cooked through.
Remove chicken from grill and tent with foil. Let rest for 5-10 minutes.
Sprinkle with freshly chopped Italian parsley and drizzle with balsamic vinegar.