INGREDIENTS:
- 5-6lb. Chicken
- 3 Tablespoons Butter (softened not melted)
- Juice and zest of 2 lemons.
- Fresh rosemary
- Fresh thyme
- Garlic salt
- 1 tablespoon Kosher salt
- 1 teaspoons Black pepper
- 2 teaspoons Paprika
- 10 Fresh Garlic cloves, peeled and minced.
DIRECTIONS:
- SPATCHCOCK: Cut spine out of chicken and press down until flattened, pat dry.
- SALT: Liberally sprinkle Kosher salt on all sides of chicken and underneath the skin.
- BUTTER: Rub the ½ stick of butter all over every surface of the chicken
- DRY INGREDIENTS: Mix together spices, herbs, zest of 1 lemon and minced garlic and apply all over chicken and underneath the chicken skins.
- LEMON: Slice the 2nd lemon and add underneath the skin. Any leftover slices can be added on top of the chicken. Marinade in the fridge for 4 hours if time allows.
- COOK: Place meat on middle rack of Halftime Smoker, insert probe & close the lid. Grill for about 1-1.5 hours or until the chicken’s internal temperature at the thickest part reaches 165 degrees F.
- REST: For a juicy chicken, it should be wrapped in butcher paper or covered with foil for 20 minutes before slicing.