Spatchcock Roasted Grilled Chicken

Ingredients

Spice Rub

• 1 whole chicken, spatchcocked

• 3 tablespoons za'atar seasoning

• 1 lemon, zested

• 2 garlic cloves, finely chopped

• 1 teaspoon freshly cracked black pepper

• 2 teaspoons kosher salt

• 2 tablespoons olive oil

• 2 lemons, sliced in half & grilled

Garlic Herb Sauce

• 1 head roasted garlic, cloves squeezed

• 1 bunch parsley, mostly stemmed

• 1/2 bunch cilantro, mostly stemmed

• ¼ cup fresh mint

• 2 tablespoons fresh oregano

• 1 jalapeno, seeds and ribs removed, roughly chopped

• ½ teaspoon salt

• Juice & Zest of 1 lemon

• 1/3 cup olive oil

Instructions:

1. In a small bowl, combine the za'atar, garlic, lemon zest, salt and pepper.

2. Pat chicken dry using a paper towel. Rub the chicken with olive oil then the spice mixture.

3. Heat a grill to medium-high heat (400-450 degrees). Brush the grates with olive oil and sear the chicken, skin side down over direct heat (the flame), until crisp and charred. About 5-7 minutes.

4. Flip the chicken to the indirect heat side (no flame) and grill until golden and juices run clear. The internal temperature should be 165. This will take about 40 minutes. Grill your lemons for the lats 5-7 minutes of cooking for a garnish.

5. While the chicken is cooking, combine garlic, herbs and jalapeño in a mini chopper or food processor. Blend until just combined – you still want some texture. Pour into a bowl and add lemon juice, olive oil and salt. Mix to combine.

6. Once the chicken reaches an internal temperature of 165, transfer to a cutting board and let it rest for 10-15 minutes. This allows for the juices to remain inside the chicken. If you slice too early the juices will all run out leaving you with a dry protein.

7. Carve the chicken and serve family style with grilled lemons and the garlic sauce spooned across the top or on the side.

How to Spatchcock a Chicken:

Your butcher can usually do this for you but if you’re up for a new kitchen skill here is how:

1. Place the chicken breast-side down on a cutting board, with the backbone facing up. Make sure the chicken is pat dry with paper towels for a better grip.

2. Using sharp kitchen shears, cut along one side of the backbone from the tail to the neck. Repeat on the other side to completely remove the backbone. Save the backbone for making stock if desired.

3. Open the chicken like a book and flip it over so the breast side is facing up. Press firmly on the breastbone with the palm of your hand to flatten the chicken. You may hear a crack as the breastbone breaks.

4. Tuck the wing tips behind the breast to prevent them from burning during cooking. Season & cook!