1 - 3 1/2 lb chicken, backbone removed and flattened
Kosher salt
1/3 c olive oil
2 tsp grated lemon zest (2 lemons)
1/3 c freshly squeezed lemon juice
1 tbl minced garlic (3 cloves)
1 tbl minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Instructions
Sprinkle chicken with 1 tsp salt on each side. Combine olive oil, lemon zest, lemon juice, garlic, rosemary and 2 tsp pepper. Place chicken in a ceramic or glass dish large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 - 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12-15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12-15 minutes, until skin is golden brown and the chicken is cooked through.
Place lemon halves on the cool sikde of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with foil and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt and serve with the grilled lemon halves.
Originally Submitted
3/23/2013
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