Spatchcocked Grilled Chicken

Ingredients:

• 1 whole chicken (3–4 lbs), backbone removed

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)

• 1 tablespoon fresh thyme leaves (or 1 tsp dried)

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 lemon, halved

Instructions:

1. Prepare the chicken:

   • Remove the backbone using kitchen shears (save for stock if desired).

   • Flatten chicken by pressing down on the breastbone.

2. Season:

   • In a small bowl, mix olive oil, garlic, rosemary, thyme, smoked paprika, salt, and pepper.

   • Rub evenly over the chicken, including under the skin for extra flavor.

   • Squeeze lemon juice over the chicken and place lemon halves inside the cavity.

3. Preheat grill:

   • Set up a two-zone fire: one side medium-high, the other side medium-low.

4. Grill the chicken:

   • Place chicken skin-side down over direct heat for 5–7 minutes to sear.

   • Move to indirect heat, skin-side up, cover, and cook 35–40 minutes, until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

5. Rest & serve:

   • Let chicken rest 5–10 minutes before carving.

   • Serve with grilled vegetables, rice, or a fresh salad.