Sally Vargas Recipe

Ingredients

For the chicken:

1 (4-pound) chicken
Salt and pepper, to taste
Oil, for the grill

For the marinade:

1 orange, zest and juice (about 1/2 tablespoon zest and 1/3 cup juice)
1 lemon, juiced (about 2 tablespoons)
3 tablespoons finely chopped fresh ginger
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon whole coriander seeds, crushed (or 1/2 teaspoon ground coriander)
2 teaspoons paprika
1/4 teaspoon salt

	PREP TIME 10m	COOK TIME 45m	TOTAL TIME 55m
YIELD 4 to 6 servings

Instructions

Spatchcock the chicken (if not already spatchcocked at the butcher): With kitchen shears or a sharp knife, cut along each side of the backbone (cutting through the rib bones) and remove it. Save it for stock, if you like.
Turn the chicken over so it is lying breast side up on the cutting board. Press firmly on the breastbone to flatten it.
Pat the chicken dry, and sprinkle with salt and pepper on both sides. Place it in a baking dish.
Make the marinade: In a small bowl, stir together the orange zest, orange juice, lemon juice, ginger, olive oil, honey, coriander, paprika and salt. Pour the marinade over the chicken, turning to coat.
Cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight, turning occasionally in the marinade.
Prepare a gas or charcoal grill: If using a gas grill, set one side to high temperature and the other side to low temperature. Heat the grill to at least 450F.
If using a charcoal grill, prepare a two-level fire. Arrange two-thirds of the charcoal on one side of the grill and spread the remaining one-third on the other side.
When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.
Grill the chicken: Set the chicken on the cool side of the grill with the skin side up and legs facing the hot side. Cover with the lid and cook for 20 minutes.
Rotate the chicken, still skin-side up, so that the breast side is closer to the hot side. Continue to cook for another 10 to 20 minutes, or until an instant read thermometer registers at least 165F when inserted into both the thigh and breast.
(Exact cooking time will depend on the heat of your grill and the size of the bird, so always double-check the internal temperature.)
Crisp the skin: Once the chicken has cooked through, carefully flip the chicken over onto the hot side of the grill. Cook for an additional 1 to 3 minutes, or until the skin is brown and crisp.
Let the chicken rest: Transfer the chicken to a cutting board and let rest for 10 minutes. Cut into pieces and serve.