· Marinade· 1/3 cup extra virgin olive oil· Juice and zest of 2 lemons· 1 tablespoon dry oregano· 1 tablespoon fresh thyme· 1 teaspoon coriander· 1 teaspoon paprika· ½ teaspoon cumin· ½ teaspoon black pepper· ½ teaspoon cayenne pepper (more if you like spicy)· 12 garlic cloves (peeled and minced)· For Chicken· 3 1/2 lb Whole Chicken
Step 1Spatchcock (butterfly) the chicken (or ask your butcher to do it). Place the chicken on a cutting board with its backbone facing you. Using a pair of sturdy kitchen shears like this one (affiliate link) cut out the backbone by cutting along both sides of the spine, and remove it. Push down on the breasts to flatten the chicken. Flip the bird over and remove the wing tips.Step 2Season the chicken. Pat chicken dry and season with salt all over, lift the skin and apply salt underneath.Step 3Mix the marinade. In a small bowl, mix together the marinade ingredients (olive oil, lemon juice, oregano, thyme, spices, and minced garlic cloves).Step 4Apply the marinade to the chicken. Place the chicken in a large dish (with sides so that the marinade does not spill). Apply the majority of the marinade underneath the chicken skins (this will ensure best flavor), and be sure to rub some of the marinade on the back side of the chicken as well. Keep the chicken flat with skin side up. Marinate in the fridge for 2 to 4 hours.Step 5Grill. Preheat an outdoor grill over medium-high (400 degrees F) and make sure to lightly oil the grates. Place the chicken over indirect heat (this means, the burner or burners directly below the chicken should be turned off, while the outer burners surrounding it should remain on. Watch the video to see how Adam does this). Cover and cook for 45 minutes to 1 hour or until the chicken's internal temp reaches 165 degrees F. Check every few minutes, and if the chicken gains some color on one part, rotate as needed.Step 6Rest. Remove the chicken from the heat and set aside to rest for 10 minutes before slicing through to serve.