So now that you’ve hacked up a chicken (assuming you tried out some of the techniques recommended yesterday) you may as well make use of the bird.  What you’ve basically done at this point is butterfly a chicken Tuscan style, so why not grill the whole chicken on a grill with some citris.  What the hell, get yourself a brick or heavy pan and you’ve got the makings for a pretty tasty meal.

1 cup orange juice
1/2 cup lime juice
1/2 lemon juice
2 Tbsp olive oil
1 Tbsp chopped fresh rosemary
2 garlic gloves minced
1 whole chicken (butterflied)
1 Tbsp paprika
2 whole lemons
2 bricks wrapped in foil/big ass heavy skillet
salt/pepper

Set up your marinade by mixing the juices

Now you want to wisk the olive oil into the juice while pouring slowly.  You’re basically making a citiris vinigerette since you’re coating the oil molecules with the citiris influsing the two elements.  Hence the gradual oil and fast wisking.

Get your chicken in the marinade and let sit for a few hours or over night.  Turn the chicken occasionally, but make sure the skin side gets the brunt of the soaking since it’s going to absorb all that wonderful flavor.

All marinated up now?  Ok, remove your chicken a pat dry. Now you want to work your finger under the skin starting at the thigh and pell the skin back gently working your way to the breast.  This is the part where you fill those cavities with your sliced lemons.

Mix your spices together and sprinkle over both sides of the chicken.  Again, let the skin side take the brunt of the spice coating.

Ok, prep work over.  Grill time bitches.  Medium heat, skin side down, brick on top.

I left mine on the skin side for a little longer than I would have liked (about 10 minutes), but I was on high heat so keep it around DEGREES.  You want to get a nice char and get the skin crispy, but the main cooking is going to happen after the flip.

Flip, 20-25 minutes your chicken is good to remove.  Char a half a lemon if you want to Top Chef it up.  Let chicken rest at least 10 minutes and dig in.

NOTE:  I prefer my roasted chicken like some people prefer their pizza:  luke warm.  To me, the most delisious chicken is the one that’s rested for 15-20 minutes so all those juices make their way back through the meat and the citris pops out.  Plus you don’t have to worry about biting into a a cut that is loaded with super hot juices that burn oh so badly.

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