Preparation time: 2 hours 10 minutes
Cooking time: 35 minutes
Total time: 2 hours 45 minutes
- 2 tbsp oil
- 2 tbsp chopped fresh garlic
- 2 tbsp chopped fresh rosemary leaves
- 2 tbsp grated lemon zest
- 1 tsp chili flakes
- 1 1/2 tsp salt
- 1 (3-pound) whole chicken
- salt and freshly ground black pepper
Place the chicken, breast side down, on a cutting board. Using kitchen shears remove the backbone from the tail to the neck. Turn the chicken, open it as flat as possible and press down firmly to flatten it.
In a small bowl combine the rosemary, garlic, lemon zest, chili flakes and salt. Rub the chicken with 2 tablespoons of oil then rub it with spice mix. Cover with aluminum foil and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
Remove the chicken from the refrigerator 30 minutes before grilling.
Preheat the grill to medium. Place the chicken on the grill, skin side down and slowly grill until the skin becomes golden brown and crisp, about 15 minutes.
Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer or until Chef Remi Thermometer inserted into the thickest part of a thigh, away from bone registers, 170ºF.
Remove from the grill, loosely tent with aluminum foil and let rest 10 minutes before cutting.