Poultry on The Grillery

Because the skin is so tasty and so tender, a light dusting of Hungarian paprika helps protect it while also aiding the browning process.
Butterfly chickens, ducks, small turkeys, game hens, pheasants, partridges or quail by cutting through the breastbone then flattening the bird with your thumbs against the backbone and pulling outward on the ribs. Grill them bone-side down first, and leave them in that position until the flesh is cooked most of the way through. Then turn them, basting frequently, until the skin is golden brown. Note: The bone-side can take intense heat and should account for most cooking time; skin must be treated more tenderly.

Suggested basting sauces:
For Chicken: Lemon, soy and French-style mustard.
For Duck: Armagnac (or brandy), with tart cherries.
For Turkey: Butter and garlic
For Game Birds: Red wine, cinnamon and lime juice.

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