GRILLED SPATCHCOCKED YARDBIRD

1 whole chicken (2 1/2-3 pounds)
4 tablespoons sea salt*
2 tablespoons extra-virgin olive oil
1 lemon, juice and zest of (saving 1/2 juice)
2 tablespoons Flavor Seed’s “Anything With Wings” seasoning
Coarse Sea Salt*
Freshly ground pepper

My chicken comes in a plastic bag that I can open and brine overnight. One cup of water with 4 tablespoons of salt will do the trick. The next day before cooking, rinse and pat dry.

Either have your butcher “spatchcock” your chicken for you or using a sharp knife or heavy kitchen shears, but down both sides of the spine (not breast side). Flatten chicken by pressing down on it.

Place on baking pan and gently run fingers under the skin of the breast, taking care not to rip the skin. Mix 1/2 the lemon juice and all of the zest with the Flavor Seed seasoning and rub under the breast skin and all over both sides of chicken. 

This was cooked on a gas grill pre-heated on both sides at medium high heat for 15 minutes. Turn off the left side and place chicken skin side up over heated right side. I like to get a good sear to start with, checking for possible flareups and over-cooking. After 20 minutes, turn the chicken breast side down and continue cooking until thermometer reads 150°-160°, remembering chicken will continue to cook once you take it off the grill. This took 20 more minutes due to the size of the bird and degree of heat I used.

Take chicken off the grill, season with extra lemon juice and coarse sea salt and freshly ground pepper. Cover with tin foil loosely and allow to cool for 5-20 minutes before serving…it is hard not to sample after 5 minutes…at least the wings! Simple and easy and the brine makes the difference in the tenderness. Plus the enhancement of the coriander, oregano, ginger, cumin, and basil from the Flavor Seed—makes for one mildly spiced, crispy skinned, tasty Yardbird for sure! Enjoy!

*If you are salt sensitive, the Flavor Seed flavoring has Sea Salt in it, so you might brine not as long, or not at all. The seasoning after cooking mostly sits on top of the crispy skin. Both were just the right amount for my taste…

I paired this dish with a baked sweet potato, Vertical Roots Green Oak Living Lettuce—with slices of salt and peppered summer tomatoes, Kalamata olives, and dollops ofBurrata cheese, drizzled with extra-virgin olive oil and lemon juice, tope with basil and mint.