This was an Alton Brown recipe I found. It was absolutely delicious and the skin got perfectly crispy. I changed up the technique a little because it needed more time to cook but I didn’t want the skin to burn. I cooked it as per the instructions and then switched off the broiler and baked at 350 until the internal temp was what I wanted. The result was perfectly crisp skin and deliciously juicy meat! I did not use the canola oil and I did not make the jus because I didn’t have any red wine on hand. I imagine it would be pretty tasty.
Here is the recipe link http://www.foodnetwork.com/recipes/alton-brown/broiled-butterflied-chicken-recipe.html
mitybrain 