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Spicy Grilled Whole Chicken

serves 2-4

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1 whole chicken, butterflied
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 teaspoons cayenne pepper
2 teaspoons olive oil


prep: 10 minutes
total: 40 minutes


kitchen shears
basting brush
aluminum foil


1. Put the chicken on the cutting board breast-side down. With a pair of sharp kitchen shears, cut down either side of the backbone. Discard the backbone. Cut out the breastplate so the chicken lies flat on the cutting board.

2. Dry the chicken well on both sides with paper towel. Season it generously with salt, pepper and the cayenne. Rub it with a light coating of olive oil.

3. If using a gas grill, preheat one side on high and the other on low. (If using charcoal, make a two-zone fire.) Put the chicken on the high-heat side of the grill. Let it cook until it gets get dark brown grill marks, about 5-7 minutes minutes. Turn the chicken and brown on the other side, another 5-7 minutes.

4 Move the chicken to the low-heat side and close the lid. The chicken is done when the breasts and thighs reach 160F on an instant read thermometer. Remove the chicken to a platter, cover it loosely with foil and let it rest 5 minutes before serving.
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