"Flattened" Grilled Chicken

By debrcovey

Ingredients

• 1 whole chicken
• 3 garlic cloves, peeled and quartered
• 1 cup loosely packed fresh flat leaf parsley leaves
• 1/4 cup extra virgin olive oil
• 1 Tbsp. fresh rosemary leaves
• 1 Tbsp lemon zest
• 2 Tbsp fresh lemon juice
• 1 1/2 tsp kosher salt
• 1 1/2 tsp hebes de provence
• 1 tsp ground pepper

Preparation

Step 1

Remove and discard giblets and neck from chicken. Rinse Chicken and pat dry. Place chicken, breast side down, on a cutting board. Cut chicken, using kitchen shears, along both sides of backbone, separating backbone from chicken; discard backbone. Open chicken as you would a book. Turn chicken, breast side up, and press firmly against breastbone with the heel of your hand until the bone cracks. Tuck wing tips under. Place chicken in a baking dish or pan.
Pulse garlic and next 8 ingredientss in a food processor until mixture forms a thick paste. Reserve half of the paste. rub remaining half of paste of both sides of chicken. Cover chicken with plastic wrap, and chill one hour.
Heat one side of grill to 300 to 350 heat; leave other side unlit. Place chicken, breast side down, over lit side of grill; top with a piece of aluminum foil. Place a cast iron skillet on foil topped chicken to flatten. Grill, covered with grill lid, 10-15 minutes or until chicken is browned. Remove skillet and foil. Turn chicken over, and transfer to unlit side of grill. Grill, covered with grill lid, 45 minutes or until a meat thermometer inserted into thickest portion of breast registers 165. Remove chicken from grill and let stand 5 minutes. Brush with reserved paste.