Grilled Spatchcocked Chicken Recipe

Tuesday, July 23, 2013
Spatchcocking  ( this means to butterfly the whole chicken)
 will enable you to grill the whole chicken evenly.........  The chicken turns out moist and delicious. The rub really enhances the flavors when grilling. I highly recommend this method.

Prepare chicken to marinade 8 hours or overnight.

Here's the rub I used:

1/2 lemon zest or at least 2 tablespoons
4 cloves minced garlic
1/4 cup olive oil
1/3 cup mixed herbs sage, thyme, rosemary, oregano, basil, parsley (fresh when possible)
salt, pepper to taste
dash cayenne pepper
1 sliced lemon
Aluminum foil

Mix all ingredient into a puree and rub under the skin and throughout the chicken internally. Refrigerate at least 6 to 8 hours.

Heat grill to medium high heat. Using indirect heat. Place the chicken breast side down placing foil over the top and vent it. Grill until charred on one side (placing lemon slices on top or in the flap of the skin) around 15 to 20 minutes on one side. Flip and cook 30 minutes more adding more lemon slices. Flip again and using a meat thermometer checking until the internal heat is 165 degrees in the thickest part.

To spatchcock the chicken cut along each side of the backbone with shears. Remove the backbone (you can use that to make chicken stock another time and freeze it) Turn the breast side up and flatten it with the palm of your hand

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