Chef Craig Guenther - Winnipeg Winter Club - March 9, 2015
Tuscan Style Lemon and Herb Split Chicken
- 1 whole chicken about 3 ½ lbs
- Juice of 4 lemons
- 1 tbsp lemon zest
- ¼ cup olive oil
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tsp smoked paprika (pimenton)
- 1 tsp pepper
- 1 tbsp coarse salt, divided
- 2 bricks or large flattish rocks covered with tinfoil
- 2 lemons for garnish
Split the chicken by removing the backbone. Flip it over onto the breast so that the back is facing you. Use a sharp knife or sturdy kitchen scissors to cut through one side of the backbone. Now, cut along the other side of the backbone to remove it completely. Crack the breastbone with your knife so that the bird lies more or less flat. Put the chicken into a baking dish or sealable container.
Combine the lemon juice, zest, olive oil, oregano, rosemary, smoked paprika (pimento), pepper and 1 tsp salt. Pour the mixture over the chicken and rub it in to coat completely. Cover and refrigerate for at least 4 hours, preferably overnight.
Pre-heat the BBQ to high heat for about 20 minutes (don’t skip this part), then turn down to as low as your BBQ will go, 200 F is perfect.
Take the chicken out of the marinade and sprinkle all over with the remaining 2 tsp salt. Place the chicken on the BBQ, skin side down. Place the foil covered bricks or rocks on top of the chicken to completely cover and flatten it. Put the BBQ cover down and cook the chicken for about 40 minutes. Remove the bricks and flip the chicken over lifting slowly to avoid tearing the crispy skin. Place back on the BBQ skin side up and cook for another 30 to 40 minutes. Check for doness by poking a leg with a skewer. When juices are clear, it is done.