- 1 medium sized whole chicken, that has been split at the backbone so it will lay flat for grilling (insides removed obviously, rinsed, etc). Make it easy on yourself and have the butcher split the backbone for you!
- 2 tblsp extra virgin olive oil
- The juice of 1 Meyer Lemon (or regular lemon if you don’t have a meyer lemon)
- 3 large sprigs rosemary (when adding to the food processor, remove the leaves from the woody stem)
- 1 tblsp smoked sea salt (if you don’t have smoked sea salt, use regular sea salt)
- 1 tblsp smoked fresh ground pepper (if you don’t have smoked pepper, use regular fresh ground pepper)
- 1 whole preserved lemon. This should equal about 3 tblsps (or so) of preserved lemon.
Combine all ingredients (except chicken) in a food processor until a fine seasoning paste/marinade is formed and it is a uniform consistency. Next, go ahead and take your hand (this is the un-fun part but it must be done) and separate the skin from the meat on the chicken so you can get the marinade underneath skin on all parts. Next, rub the marinade in under the chicken skin so you get marinade directly on the meat, reserving a small portion (about 2 tblsp worth) to rub on the outside of the chicken.
Prepare your grill:
Prepare your grill for direct and indirect cooking with the temperature at 350 degrees. Oil your grill grates with canola oil so the meat will not stick. Cook the chicken on indirect for about 20 minutes, flipping once in the process. Finish the final 10 minutes on direct heat (flipping once to get both sides) or until the internal temperature on the breast meat has reached 170 degrees. Use a brick covered in foil to the help the chicken lay flat and get it extra crispy on the outside (you can still grill without a brick but this will help to cook more evenly).
After pulling the chicken off the grill, tent for 10 minutes so it has time to reabsorb its’ juices. Served with your favorite sides.