Grilled Lemon Herb Spatchcock Chicken

Spatchcock the chicken: Use kitchen shears to cut along both sides of the backbone to remove it. Flip the chicken over and press firmly on the breastbone until you hear a crack and the chicken lies flat.

Prepare the marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, pepper, and red pepper flakes.

Marinate: Loosen the skin over the breast and thighs with your fingers. Rub about half of the marinade directly onto the meat under the skin, and use the remaining half to coat the outside of the chicken. Let sit for at least 30 minutes, or refrigerate for up to 4 hours.

Preheat the grill: Set up your grill for two-zone indirect cooking, aiming for a medium-high temperature of about 400°F (200°C).

Grill: Place the chicken skin-side up on the cooler side of the grill (indirect heat). Close the lid and cook for 35 to 45 minutes, or until the internal temperature of the thickest part of the breast reaches 160°F (71°C).

Crisp the skin: Carefully flip the chicken and place it skin-side down over the direct heat flames. Grill for 2 to 4 minutes until the skin is golden brown and crispy, keeping a close eye on it to avoid flare-ups. The final temperature should be 165°F (74°C).

Rest and serve: Transfer the chicken to a cutting board and let it rest for 10 minutes before carving to allow the juices to redistribute.