PERFECT SPATCHCOCK CHICKEN

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 2^nd 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.