It is a perfect weekend to be grilling some whole chicken on the BBQ in order to have leftovers this week for dinner or for some sandwiches. The trick with whole chickens is to open up your chicken so that it cooks evenly and faster and with a simple 10 minutes prep, you can leave it to cook on it’s own while you attend to other matters.
In order to flatten your chicken, place it breast side down on your cutting board in order to have the spine facing you. With very good and clean kitchen scissors, start by removing the excess fat around the neck area and then simply cut on both sides of the spine. Keep the spine in your freezer, in a resealable bag to have it on hand the next time you need a chicken broth.
Mix together the salt, sumac and za’atar and rub all over the chicken. Spread the olive oil and rub all over as well (this will give you a nice golden, crispy skin). Leave to marinate in your refrigerator for minimum 4 hours and up to 24 hours.
Preheat your BBQ to 350°F by turning on all the burners. Once preheated, turn off one side and place your chicken over it. Close the lid and adjust your temperature in order to maintain 350°F. It should take anywhere between 1 to 1 1/2 hours to cook until a thermometer inserted in the thighs indicates 180°F or juices run clear. Remove and let stand at room temperature for 15 minutes before carving.
- 1 whole chicken spine removed and flatten
- 1 tbsp of salt
- 1 tbsp of sumac
- 1 tbsp of za’atar
- 1 tbsp of olive oil