I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
Using poultry shears, cut along the right side of the backbone, all the way through.
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Repeat the same cut on the left side of the backbone, all the way through. The backbone should be completely removed now.
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Flip the chicken over, breast side up, and place your hands over it. Using your weight as leverage, press down until it pops and remains flattened.
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Combine all of the ingredients for the marinade and whisk until well combined.
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Pour the marinade over the chicken, making sure to coat both sides. Refrigerate for a minimum of 3 hours and up to 12.
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Over indirect heat, grill the chicken, breast side up, for 35 minutes. Direct heat should be set to medium-high and indirect heat with no heat at all.
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Flip the chicken and grill for another 5-8 minutes to crisp up the skin.
Remove the chicken from the grill and place on a sheet pan or serving platter. Let rest for at least 10 minutes before serving.
Top the finished chicken with fresh herbs and serve. ENJOY!