By Dick Bessey
- 1 Columbian Wyandotte Chicken
- 2 tsp salt
- Olive oil for coating grill
Cut chicken into pieces and sprinkle with salt. Heat grill to low to medium heat. Coat grill with some olive oil to prevent sticking. Lay chicken skin side down on grill and cook for about 15 minutes until the skin is nicely browned. Flip pieces over and cook another 15 minutes. The chicken is done the moment you cut it and the juices run clear (The USDA recommends an internal temperature of 165 degrees, but many of our chefs say a few degrees less is safe with Heritage chicken).
Serve with your favorite grilling sides and beverages (everything from beer and potato chips to champagne and grilled asparagus) and enjoy!