Spatchcock Chicken with Barbecue Method.

Ingredients for the Chicken

• Whole chicken (approximately 1.5-2 kilograms)
• 4 cloves of garlic, minced
• 30 grams paprika
• 15 grams ground black pepper
• 15 grams onion powder
• 10 grams smoked chili powder (optional, for heat)
• 15 grams salt
• 40 grams olive oil
• 30 grams fresh lemon juice
• 5 grams dried oregano
• Zest of 1 lemon

Ingredients for a Simple Herb Sauce (Optional)

• 50 grams fresh parsley, finely chopped
• 1 clove garlic, minced
• 10 grams red wine vinegar
• 50 grams olive oil
• 2 grams chili flakes (optional)
• Salt and pepper to taste

Instructions for Preparing the Chicken

1. Spatchcock the Chicken:
   Using kitchen shears, cut along both sides of the chicken’s backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. Pat the chicken dry with paper towels. Prepare the Marinade:
   In a small bowl, mix the garlic, paprika, black pepper, onion powder, smoked chili powder (if using), salt, olive oil, lemon juice, oregano, and lemon zest. Marinate the Chicken:
   Rub the marinade generously over the chicken, ensuring even coverage on both sides. Place the chicken in a large dish or resealable bag, cover, and refrigerate for at least 2 hours (preferably overnight) to allow the flavors to penetrate.

Barbecue Cooking Instructions

1. Prepare the Grill:
   Preheat the barbecue for indirect heat. For charcoal grills, push the hot coals to one side. For gas grills, light only one side of the burners. The target temperature inside the grill should be around 175°C. Grill the Chicken:
   Place the chicken breast-side up on the cooler side of the grill. Close the lid and cook for about 35-45 minutes, depending on the size of the chicken. Rotate occasionally for even cooking. Crisp the Skin:
   Once the chicken is nearly cooked (internal temperature at the thickest part of the thigh should be around 70°C), move it to the hotter side of the grill to crisp up the skin. Flip the chicken and grill for an additional 5-10 minutes until golden and the internal temperature reaches 75°C. Rest the Chicken:
   Remove the chicken from the grill and let it rest for 10-15 minutes before cutting. This allows the juices to redistribute, making it tender and juicy.

Optional Herb Sauce Preparation
In a small bowl, mix the parsley, garlic, red wine vinegar, olive oil, chili flakes (if using), and a pinch of salt and pepper. Drizzle this over the chicken when serving for added flavor.

Serving Suggestion
Serve the spatchcock chicken alongside grilled vegetables or a fresh salad. You can also pair it with crusty bread to soak up the herb sauce. Enjoy!