Grilled Spatchcock Chicken X

 

Grilled Spatchcock Chicken

Ingredients:

¼ cup olive oil
Juice of two lemons
Zest of one lemon

4 garlic cloves, minced
2 tablespoons fresh rosemary, chopped or 1 tablespoon dried

2 tablespoons fresh thyme, chopped or 1 tablespoon dried

1 Tablespoon Dijon Mustard

t teaspoon Honey

Red pepper flakes, if you want a kick

Directions:

Spatchcock the chicken by placing the chicken breast side down.  Using Kitchen shears or sharp knife cutting along both sides of the back bone.  Flip the chicken over and press down firmly on breast bone to flatten.  If needed a mallet can be used to help break the breastbone.  Pat the chicken dry and season generously with salt and pepper on both sides

Prepare marinade: In bowl, whisk together all marinade ingredients. Place spatchcocked chicken in large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring it is well coated. Seal bag or cover dish. Refrigerate at least 1 hour, or up to 8 hours for deeper flavor.

Preheat grill to medium high heat, between 400 and 450 degrees F. If using a charcoal grill, set up for direct heat. Remove chicken from marinade and let any excess drip off. Discard marinade. Place chicken skin side down on grill and cook about 15–20 minutes or until skin is crispy and golden brown. Let chicken rest for 10 minutes. Carve chicken and use a Spicy Rhubarb Jam for a delicious dipping sauce.