Grilled Chicken with Citrus, Rosemary and Thyme
From Gail Norton and Matthew Altizer
Butterflying – also called spatchcocking – the chicken helps the meat cook faster and more evenly, and ensures a delicious crispy skin.
- 1 2-4 lb. chicken
- 1 medium onion, peeled and halved
- 2 large garlic cloves, peeled
- 6 sprigs rosemary
- 6 sprigs thyme
- 1/4 c. extra-virgin olive oil
- 1 lemon, zested and juiced
- sea salt and black pepper to taste
Preheat grill over medium high. To butterfly the chicken, cut along each side of the backbone with kitchen shears. Remove the backbone and reserve it for stock. Turn the bird over so it’s breast-side up and flatten it with your palm. In a food processor, purée the onion with the garlic, rosemary and thyme leaves, olive oil and lemon zest. Rub the purée all over the chicken and season it with salt and pepper, then let it sit in the fridge for 6 to 8 hours. Let the bird stand at room temperature for 30 minutes before grilling. Cook the chicken breast-side down for 10 to15 minutes, or until nicely charred and brown, then flip the bird and cook for 30 more minutes. Flip again and cook until the internal temperature reaches 165°F. Let the meat rest for 10 minutes before carving. Drizzle with lemon juice before serving.
Serves 4 to 6.