1 whole chicken, approximately 3.5 pounds
Extra Virgin Olive Oil
Kinder’s Cracked Pepper & Lemon Seasoning
2 lemons, cut into wedges
To spatchcock the chicken, using poultry shears, carefully cut down either side of the spine. Remove spine.
Make a shallow cut in the breastbone (through the flexible bone), from one end to the other, but be careful not to go through to the breast meat and skin on the other side.
Turn chicken over (skin side up) and carefully and forcefully press down on the breast of the chicken to flatten it out to one thickness.
You can ask your butcher or meat department to do this for you as well.
Coat the chicken lightly with Extra Virgin Olive Oil.
Generously apply Cracked Pepper & Lemon Seasoning all over both sides of chicken. This can be done several hours ahead. Place in fridge. 40 minutes before grilling, remove chicken from fridge.
Set up your grill with indirect and direct cooking zones.
Over indirect heat, place chicken skin side up for 45 – 50 minutes, or until internal temperature reads 155 F at the thickest part of the thigh.
Move over direct heat for 2 minutes, then flip skin side down for 3-4 minutes until skin is crisped and browned as desired.
Check internal temp to read 165ºF, if not move back to indirect until temperature is reached.
Remove from grill, cover with foil and let rest 20 minutes before carving.
Place lemon wedges on grill to brown on both sides, serve with carved chicken.