Juicy Spatchcock Chicken

Ingredients:

 1 whole roasting chicken, about 3 1/2 to 4 pounds, backbone removed

Juice of 1 lemon, about 2 to 3 tablespoons

1 peri peri sauce recipe (see below)

Coarse salt to taste

1/2 cup water, for the basting sauce

Sauce ingredients:

6 to 8 seeded Fresno peppers

10 garlic cloves

1 peeled shallot

2 teaspoons paprika

Juice of 2 lemons, about 5 tablespoons

1 cup olive oil

Coarse salt to taste

½ cup water

 

Instructions:

 Remove the backbone of the chicken. Turn the chicken over and press down on the chicken breast (sternum) to flatten it.

Dry the chicken well on all sides with paper towels.

Add it to a bowl and rub it down with the juice of 1 lemon, including underneath the breast skin.

Generously season the chicken on all sides with salt.

Set it to the side at room temperature.

Make the peri peri sauce and divide it into two containers.

Using 1 portion of the sauce, generously coat the chicken, rubbing it down on all sides and underneath the skin. Cover it and store it for 4 to 48 hours. In the refrigerator.

Mix a half cup of water into one portion of the peri peri sauce and cook on low to medium heat for about 20-30 minutes to thin it out slightly and use it for basting while the chicken grills.

Heat your gas grill, smoker, or charcoal grill to high heat, which is between 500° and 600°. While the grill is heating, remove the chicken from the refrigerator and set it at room temperature for about 30 minutes to remove the chill.

When the grill is preheated, place the flattened chicken skin side down. Immediately turn the heat down to medium. Cook for a total of 8 to 12 minutes or until charred grill marks are formed on the skin side.

I like to cook for 4 to 6 minutes, then turn it 90° and cook for a further 4 to 6 minutes.

Carefully flip the chicken over and cook for 30 to 40 minutes or until the thickest part of the chicken reads about 160° to 162°.

During this process, baste the chicken every 10 minutes with the cooked peri peri sauce.

Remove the chicken and let it rest for 5 to 7 minutes. During this time, you can optionally grill a few lemon halves.

Serve the chicken with optional lemons and additional peri peri sauce.