INGREDIENTS

INSTRUCTIONS

FOR THE MARINADE
Wash and dry the chicken. Place chicken breast side down on a cutting
board. Using poultry shears or a cleaver, cut out the backbone.
You'll need to make cuts on both sides of the bone, running the
length of the bird to remove it. Open the chicken like a book. Using
a sharp paring knife, score the top of the breast bone. Run your
thumbs along and under the sides of the breast bone and pop it out.
Lay chicken out flat. Cut a 1-inch slit in the center of the lower
half of each side. Turn bird over and stick the end of each drumstick
through the slit. Breathe a sigh of relief-the hard work is over-the
chicken is now officially spatchcocked. Remove any lumps of fat.
Combine lemon juice, olive oil, and pepper in a non-reactive baking
dish. Stir to mix. Add spatchcocked chicken and marinate for at least
30 minutes or as long as 2 hours, turning a couple of times.
Build the fire. Oil the grill. Rake a 1-inch layer of glowing coals
beneath it. Spread the chicken out on top. Grill the chicken until
cooked, starting skin side down, 6 to 8 minutes per side, adding
coals as needed. Move the chicken from one side of the grill to the
other to prevent scorching from flareups. Baste the chicken with any
excess marinade as it cooks.
NOTES : Like all the Tuscan grilled fare, this one is supremely
simple, consisting of chicken marinated in fresh lemon juice, extra
virgin olive oil and a generous dose of cracked black peppercorns.
The only tricky part is spatchcocking the chicken, that is removing
the backbone and opening it up.
Recipe by: Garry Howard
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