Spatchcock Chicken ICGC Recipe winner - Mark Verplaetse About Mark Verplaetse - I have been BBQing for most of my adult life. 12 years ago I obtained a Big Green Egg. I have learned to prepare many fine meals on the BGE. This is my chicken recipe. This recipe is original, I made it up. It is one of my favorites, and we make it quite often.

* Fresh Rosemary
* Garlic - 3 cloves or more to taste
* Kosher salt about 2 teaspoons or more
* Lemon zest from 1 whole lemon
* Olive oil
* 1 Mortar & Pestle
* Whole Chicken




Directions:

1. Start with Fresh Rosemary, lots of it, Strip it off the stalk so you just have the little leaves. run a knife through it to chop it up a little.
2. Add the garlic - 3 cloves or more to taste to Mortar.
3. Add Kosher salt about 2 teaspoons maybe a little more to Mortar.
4. Add lemon zest from 1 whole lemon - (can be grated with micro plane, but I use a potato peeler, then mince finely.
5. Grind it all up in a Mortar and Pestle (the salt will act as a grinding agent).

6. Add olive oil and continue mixing, grinding it up even further, about 3-4 oz. 1/2 cup of olive oil.
7. You can put this in the fridge for later if you want, or use it on pork tenderloins or something like that.
8. Now time to spatchcock your chicken. I don't bother actually cutting out the backbone. A good sharp knife with a strong backbone will let you cut right through the middle of the backbone. I just cut off the tail, and stand the chicken on its head, and zip right through. a lot less work for me than going on both sides of the backbone. should look like this when it is done:

9. Now rub the marinade all over the chicken, and if you like, add a few grinds of fresh pepper

10. Put some plastic wrap over it and put it in the fridge for a few hours. I do this about lunch time, and then when it's dinnertime.

11.Start a fire and get egg up to about 350 degrees.

12. Using direct method, put the skin side down first.

13. Then in about 15 minutes at 350, turn it over.

14. The skin will be a little crispy now, and continue to cook for another 15 minutes, or until about 160 degrees internal.

15. Now you have a choice to make....white....or ....dark. since the Mrs usually likes the dark meat, I opt for the white and I am not sorry. it is one of the of the best chickens I have done. some squash and a little wine, and a pretty good dinner with only a little fuss. Enjoy, and remember, it's a secret!