Categories: Chicken
Ingredients
- 2 tbsp. finely chopped fresh parsley
- 2 tbsp. finely chopped fresh tarragon
- 1 tbsp. finely chopped fresh thyme
- 3 tbsp. olive oil
- 1 1/4 tsp. kosher salt
- 1 1/4 tsp. black pepper
- 1/2 tsp. ground cumin
- 5 lb. whole chicken
- Cooking spray
- 4 lemon wedges
Directions
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Preheat a gas grill to medium on one side, or push hot coals to one side of a charcoal grill. Combine first 7 ingredients in a small bowl.
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Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone; remove backbone. Turn chicken breast side up; open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Tuck wing tips under. Loosen and left skin from chicken with fingers; spread herb mixture under skin.
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Coat grill grate with cooking spray. Place chicken on grate, skin side down, over hot side of grill. Place a cast-iron skillet or foil-wrapped brick on chicken to flatten. Grill chicken 8 minutes or until well browned. Turn chicken over and move to unheated side of grill. Place skillet or brick on chicken. Cover, and grill 35 minutes or until cooked through. Remove from grill; let stand 10 minutes. Remove and discard skin; cut chicken into pieces. Serve with lemon wedges.