We are back in our house for the summer, which means I can once again fire up my beloved charcoal and gas grills. I was also anxious to start using the herbs in the garden, so I decided to make this Grilled Spatchcocked Chicken recipe from the June 2012 issue of Martha Stewart Living. Puree onion, garlic, fresh herbs, oil and lemon zest in the food processor, spread the paste under the skin and on the surface of a spatchcocked chicken, and refrigerate for 6-8 hours. To spatchcock the chicken, just cut along both sides of the backbone with shears and remove it. Place the chicken breast side up and press down on it to flatten it. A spatchcocked chicken cooks more quickly and evenly on the barbecue.

Avoiding Additives and Preservatives

This recipe uses all-natural ingredients – enjoy!

Puree onion, garlic, fresh herbs, oil and lemon zest

Spread puree under skin of chicken and on surface

Grill chicken over indirect heat, flipping twice

Puree under the skin makes the chicken moist and flavourful


1 medium onion, peeled and cut in half

1 large garlic clove, peeled

1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves

¼ cup extra-virgin olive oil

½ lemon, zest removed in strips with a peeler

1 chicken (3 1/2 to 4 pounds), spatchcocked

Coarse salt and freshly ground pepper


Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breasts and legs. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.

Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.

From the June 2012 issue of Martha Stewart Living