Spatchcocked Chicken on the Grill
(Serves 16-20, recipe divides easily to serve a smaller gathering)
Prepare a quarter chicken per person. Purchase chickens whole, wash them carefully. To spatchcock the chicken, use a pair of sturdy shears. Cut down both sides of the backbone and lay the chicken open. The cut through the breastbone and flatten the chicken. Lay it flat and smooth out the skin. The chicken will cook more evenly and quicker than roasting it with the carcass intact. Now you are ready to season your chicken with marinade or rub.
4 spatchcocked chickens
1/2cup lemon juice
2 tablespoons lemon verbina, minced
2 dry cayenne chilies, minced
Zest of 1 lemon
1/2cup cannola oil
salt and freshly ground pepper
Rub the chickens liberally with oil; add lemon juice, salt, and pepper, lemon zest, lemon verbina and cayenne chilies. Cover and refrigerate for several hours. An hour before grilling, sprinkle with the herb mixture below. Place skin side up on a medium grill and grill for 20 minutes on each side until golden brown and has reached 170 degree internal temperature.
4 tablespoons fresh lemon verbina
zest of 4 lemons
1 tablespoon hot pepper flakes
kosher salt and cracked pepper