Zesty Orange & Herb Spatchcock Chicken

Ingredients

• 1 whole chicken (3-4 lbs), spatchcocked
• 1/2 cup fresh orange juice
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup chicken broth (for basting)

Instructions

1. 1

   Spatchcock the chicken by removing the backbone with kitchen shears and flattening it out, then pat it thoroughly dry with paper towels.

2. 2

   In a small bowl, whisk together the orange juice, olive oil, rosemary, thyme, minced garlic, smoked paprika, salt, and pepper.

3. 3

   Place the spatchcocked chicken in a large dish or resealable bag and pour the marinade over it, ensuring all surfaces are coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

4. 4

   Preheat your grill for two-zone cooking—one side hot (400-450°F) and the other indirect (250-300°F).

5. 5

   Place the chicken skin-side down over the direct heat for 5-7 minutes until the skin is nicely charred and crispy, watching carefully to avoid burning. Flip the chicken to indirect heat, skin-side up.

6. 6

   Close the grill lid and cook for 35-50 minutes, basting occasionally with any remaining marinade or chicken broth, until an internal thermometer in the thickest part of the thigh reads 165°F.

7. 7

   Remove the chicken from the grill, tent loosely with foil, and let it rest for 10 minutes before carving and serving.

8. 8

   Garnish with fresh orange slices and herbs if desired for a beautiful presentation.