1 whole chicken, rinsed & patted dry
1/4 cup olive oil
6 cloves of garlic, minced
zest and juice of 1 lemon
2 tsp. sweet paprika
2 shots of Tsipouro (or Grappa)
1 tsp. fresh thyme leaves
1 tsp. chopped fresh oregano (1/2 if dried)
1 tsp. fresh black pepper
1 tsp. sea salt
4-5 bay leaves
• Flip your chicken with the back facingup towards you. Using kitchen sheatrs or a heavy sharp knife, cut down alongthe spine to open the chicken’s cavity. Flip the bird (breast side now facingyou) and press down on the carcass with your hands. You may also use a meatmallet or heavy pot to help flatten the bird. Rinse and pat dry the chicken andreserve on a baking tray/vessel.
• In a bowl, add the olive oil, lemonjuice, garlic, paprika, Tsipouro (grappa), thyme, oregano, salt and pepper andwhisk well with a fork. Pour the marinade over the chicken, add the bay leavesand rub it into the entire chicken. Cover and place in the fridge for 6 hoursto overnight.
• Allow your chicken to return to roomtemperature before grilling. Prepare your gas or charcoal grill with the goalof attaining a medium heat (count of 5 when placing hand over heat). Brush yourgrill surface and lightly lubricate /wipe with an oil-treated towel.
• Season your chicken lightly with coarsesea salt and a bit more fresh ground pepper and when you’ve attained mediumheat, slap the bird breast-side down over direct medium heat. In the meantime,add some halved onions, lemons and whole tomatoes and peppers on the grill asthey make for a wonderful complement to your spatchcock chicken.
• Grill on each side for approx 20 minutesa side and stay near your grill and be wary of any fat flare-ups from the fatin the chicken’s skin. The chicken is easy when the juices run clear, thequarter leg should wiggle/almost come apart from the body or use a meatthermometer (should read 180F).
• Remove the chicken from the grill andserve on a platter with BBQ potatoes,grilled lemons, tomatoes and peppers, Drizzle some olive oil on the chicken andsqueeze some of the sweet grilled lemon over the bird. Sprinkle some driedGreek oregano and garnish with some thyme or oregano sprigs. Serve with a Boutari“4 Seasons” white.