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This bird is the word, and that word is spatchcock. Immerse your chicken in a fresh orange and rosemary brine overnight, then grill it directly on the grates for juicy, wood-fired perfection.
1 (3-4 lb) whole chicken, backbone removed
1/4 Cup Olive oil
Zest of 1 orange
Juice of 2 oranges
2 Teaspoon Dijon mustard
3 Tablespoon chopped fresh rosemary leaves
2 Teaspoon Kosher salt
1 (3-4 lb) whole chicken, backbone removed
1/4 Cup Olive oil
Zest of 1 orange
Juice of 2 oranges
2 Teaspoon Dijon mustard
3 Tablespoon chopped fresh rosemary leaves
2 Teaspoon Kosher salt
: 350 ˚F
: 350 ˚F
: 165 ˚F