• 3½ lb whole chicken, butterflied*
• ¼ cup olive oil
• 2 cloves garlic, finely chopped
• 2 tsp sea salt
• 1 tsp coarsely ground black pepper
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 2 tsp grated lemon zest
• sprinkle of sweet Hungarian paprika

Garnish

• 1 lemon, cut into wedges
• fresh sprigs of thyme & rosemary

Special Equipment

• grill
• 2 bricks or heavy ovenproof skillet
• foil

Marinate the Chicken

1. Place the butterflied chicken in a non-reactive pan or bowl and sprinkle with the oil, garlic, salt, pepper, thyme, rosemary, lemon zest, and a generous sprinkling of paprika
2. Flip the chicken over and make sure it's coated well with the marinade on both sides. Cover and refrigerate for at least 1 hour (24 hours ideal)

Grill & Serve

1. Remove the chicken and let come to room temperature
2. Light a grill over high heat, about 425º
3. Cover 2 clean bricks with aluminum foil and place over the hot heat. (If you don't have access to bricks use a heavy, ovenproof skillet.) Let the bricks warm up for about 3 minutes or until very hot
4. If using a gas grill turn the heat down to low on one side of the grill. If using charcoal push more than half the charcoal to one side, to create two heat zones: one very hot and one low
5. Remove the chicken from the pan and let excess oil drip off. You can also blot it dry with a paper towel on both sides
6. Place the chicken, skin side down, on the hottest part of the grill. Cook for 2 minutes. Using a spatula or tongs, gently flip the chicken over and grill bone side down for 2 minutes
7. Transfer the chicken, skin side down, to the part of the grill that has the lower heat, and place the hot bricks on top of the chicken. Cover and cook for about 30-40 minutes, or until the chicken is tender and the juices run yellow and not pink when tested with a small, sharp knife
8. Remove from the grill and serve with lemon wedges and sprigs of rosemary and thyme