\n POUND CHICKEN \n\nPOUND CHICKEN\nBlack Iron pans aren't just for cookin' in! So, grab yourself a couple of yard birds, and your favorite iron pan,gonna be some good eatin' @ the Pit 2nite!\nTHE INGREDIENTS YOU'LL NEED:\n\n\tWhole Chickens – 2 - 4 lbs. each\n\tPlastic Wrap\n\tLarge Cast Iron Skillet\n\nFOR MARINADE:\n\n\tMayonnaise – ½ cup\n\tThyme – 1 teaspoon, dried\n\tGarlic Powder – 1 teaspoon\n\tOnion Powder – 1 teaspoon\n\tPaprika – 1-2 teaspoon\n\tKosher Salt – 1 teaspoon\n\tBlack Pepper – 1 teaspoon\n\nFOR SECOND CHICKEN:\n\n\tItalian Dressing – 1 bottle favorite brand\n\tParmesan Cheese – freshly grated\n\tPanko Bread Crumbs- ½ cup\n\nDIRECTIONS:\nGETTING READY\n1. Remove back bone of each chicken using a pair of boning shears or scissors to butterfly chicken.\n2. Trim out rib ends using shears. Be careful as the shears will cut fingers.\nPREPARE MARINADE:\n3. Combine marinade ingredients in a bowl.\n4. Using your hand, coat one chicken with marinade. Make sure to get the marinade under the skin.\nFOR SECOND CHICKEN:\n5. Coat entire chicken with Italian dressing making sure to get under the skin.\nMAKING\n6. Bring grill temperature up to 375 degrees Fahrenheit with coal offset for indirect cooking.\n7. Place each chicken on a hard surface and cover with plastic wrap.\n8. Take the cast iron skillet and pound the chicken directly in the center of the breast bone 5-6 times. This compresses the breast and allows the chicken to cook evenly.\n9. Place chicken in a bowl and allow them to marinate in the refrigerator for 2 hours.\n10. Remove chickens and place opposite hot coals for indirect cooking.\n11. Make sure skin side is up and legs are facing coals.\n12. Pour more Italian dressing on second chicken and grate fresh Parmesan cheese on top. Sprinkle Panko bread crumbs for a crispy texture.\n13. Cover grill and cook for 30 minutes.\n14. Remove cover and turn each chicken 180 degrees for even cooking.\n15. Replace lid and cook another 30 minutes.\n16. Check internal temperature of chicken leg using an instant read thermometer. Chickens are done when temperature reaches 175 degrees Fahrenheit.\nFINALIZING\n17. Cut each chicken in half and separate into half chickens.\n18. Place chicken directly over hot coals for 1-2 minutes to seer skin on both sides. Do not over-cook chicken.\n19. Remove chicken and place on plates for serving.\nSERVING\n20. Serve with corn on the cob, hot sauce, potato salad, or macaroni salad.\n21. Sit back, relax, and enjoy!!