Greek Spatchcock Chicken

Ingredients:

• 1 whole chicken, about 4 1/2 to 5 lbs.

• 1/2 cup olive oil

• 5 garlic cloves, grated

• 1/4 cup finely chopped herbs: oregano, thyme, rosemary

• juice and zest of 1 lemon

• 1/2 tsp black pepper

• 1 1/2 tsp salt

1. To spatchcock (or butterfly) chicken, (back of chicken should be upward facing) use a sharp kitchen shears and cut one side of the backbone moving upwards from the tail of the chicken. Then cut on the other side of the backbone to remove completely.

2. Flip bird and press down on the breast toward the top to flatten it out. To remove breast bone, flip bird onto its back use a chef's knife to score the breast bone vertically down the center, then use your hands to pull the soft bone out of the breast.

3. In a small bowl, whisk together the oil, grated garlic, oregano, juice and zest of lemon, pepper and salt.

4. Use 1 tablespoon marinade and rub under the skin of the chicken. Place the chicken in a large plastic bag and pour 2/3 of the marinade onto the chicken and shake to distribute. Let marinate in the refrigerator for at least 2 hours and up to 24 hours, turning a few times.

5. Remove chicken from refrigerator 30 minutes before grilling.

6. Heat grill on medium for 15 minutes. Turn off one burner (I used a 4-burner grill) and adjust heat to medium low. Shake excess marinade from chicken and place on grill breast side down. Let the legs of the chicken be over the burner that is off. This reduces flare ups as the legs tend to be fattier. Grill for 15 minutes.

7. Flip bird, breast side up, cook for 30 minutes, checking for flare ups, if there are flare ups, use a spray bottle with water to spritz flames.

8. Lower heat to low and cook for an additional 15 minutes. Check that internal temperature in the thickest part of thigh has a reading between 150 and 160°F .

9. Move chicken to heated part of grill and cook for 2 minutes.

10. Turn chicken, breast side down, and cook for an additional 3 to 4 minutes. Temperature of thigh should now read 165 °F .

11. Remove from grill and baste with extra marinade or serve on the side.

12. Let chicken rest for 15 to 20 minutes before carving

13. Serve with Greek Rice Pilaf and Greek Salad.

Serves: 6

Notes

• I know it sounds daunting to grill a whole chicken but once this chicken is prepped, everything else is a breeze. The chicken I used was a cage free bird weighing just around 5 pounds. A smaller chicken would be easier to handle on the grill, but be sure to adjust cooking time accordingly if using, say a 3 pound bird.

• If you are using a charcoal grill, heap the coals to one side of the grill and heat. Place the chicken on the side without heat and keep covered as you cook. We each know our grill or stove best. So adjust your cooking based on your experience of the grill you use.

• I wanted to serve my family a Greek style cuisine but didn't want to do the usual Grilled kebabs so instead I did a Greek style spatchcock.

• I basted the chicken with the extra marinade after cooking and also served it as a dressing for the chicken. It was delicious - tangy and garlicky - Mmmmm.