Have made Cooks Illustrated Best Recipes rosemary garlic butterflied chicken several times and the skin always sticks to the grill. Looks awful but tastes great, but feel I miss out on lots of flavor by losing so much skin. What can I do to prevent the skin from sticking?
The bird marinates in olive oil/lemon juice in fridge, brought to room temp then placed on hot grill (skin-side down first), temp dropped to medium then flipped. I tried pre-spraying with Pam or rubbing oil on the grill grates, but the still always sticks and rips off when flipping. I'm no grill expert, so any help appreciated.
BTW, I have a Costco-special First Avenue gas grill (natural gas), with what I believe are stainless steel grates. I usually brush the grill clean after each use. Mistake?