Whole organic chicken
- cut out the backbone (spatchcock)
- place in a large plastic bag
Mix together:
- 3/4 c EVOO (extra virgin olive oil)
- 1/4 c red wine vinegar
- 3 T balsamic vinegar
- 3 T dijon mustard
- 2 T coconut or liquid aminos
- juice 2 lemons and coarsely chop peels
- 4-6 large rosemary sprigs-coarsely chop
- small bunch of thyme sprigs-coarsely chop
- 3 garlic cloves-peel, smash & coarsely chop
Pour mixture over the chicken and refrigerate for at least 24 hours and ideally 48 hours. Turn chicken a couple of times throughout marinading time. Remove from the frig a couple hours before grilling.
Best grilled on a medium heat (ok to rinse the chicken before placing on the grill to minimize fire flare-up), skin side down at first for about 20 minutes and then turn over for another 20 minutes. Depending on the size of your chicken, 45-60 plus minutes in total grill time. Let rest, tented with foil for 10 minutes before serving. I like to serve the whole chicken with scissors/knife, centerpiece style!
It will melt in your mouth!!
created by Char
