The only way to grill a whole chicken relatively quickly is to flatten it out so that it cooks evenly. Short of running over it with your car (which probably isn’t the most hygienic option) spatchcocking the bird is the way to go. In other terms, you butterfly the chicken by cutting out the backbone, turning it breast side up and pressing on it with your palm. Putting bricks on top (or in my case, a 12″ x 12″ block of concrete) keeps it flat while cooking.
I’ve written the recipe to baste the bird and get it straight to the grill, though it’s even better if you baste it the night before, seal it in a plastic bag and refrigerate it overnight.
Time: 50 minutes
Serves: 6
Ingredients:
¼ cup extra-virgin olive oil 1 lemon – zested and juiced 3 cloves garlic – very finely chopped or crushed 2 tablespoons paprika 2 teaspoons kosher salt 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon fresh ground black pepper 1 chicken – 3 to 4 pounds – spatchcockedPreparation:
Preheat your barbecue grill on medium-low along with a few bricks wrapped in two layers of foil.
In a suitable bowl, mix all ingredients except the chicken.
Baste both sides of the chicken with the olive oil mixture.
Place the chicken, breast side down, on the grill and place the bricks on top.
Cook for twenty minutes with the lid closed, being alert for flare-ups and dousing if required.
Remove the brick, turn over the chicken, place the bricks on top and continue to cook with the lid closed for twenty more minutes or until the internal temperature of the breast reaches 155F.
Remove the chicken from the grill and tent with foil. Let it rest for five minutes before serving.