Lemon Herb Grilled Spatchcock Chicken

Spatchcock the chicken by placing it breast-side down on a cutting board. Use heavy-duty kitchen shears to cut along both sides of the backbone to remove it. Flip the bird over and press firmly on the breastbone until it cracks and the chicken lies completely flat.

In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper to create the marinade.

Carefully loosen the skin over the breast and thighs with your fingers. Rub about half of the marinade directly onto the meat under the skin. Coat the remaining marinade all over the exterior of the skin.

Preheat your grill for two-zone cooking. Set one side to medium-high heat (about 400°F/200°C) and leave the other side with no direct heat.

Place the chicken skin-side down on the direct heat side for 5-8 minutes until the skin is golden and develops grill marks. Watch for flare-ups.

Flip the chicken over and move it to the indirect heat side of the grill. Cover the grill and cook for 35-45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Remove the chicken from the grill and transfer it to a cutting board. Let it rest for 10-15 minutes before carving to allow the juices to redistribute for maximum tenderness.