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This simple recipe for the BBQ guarantees a succulent and flavourful dinner for family and guests. Buon appetito!
1 whole chicken, 2 ½lb to 3 lb
¼ cup kosher salt
1 tbsp freshly ground black pepper
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1 tbsp fresh thyme (no stems)
1 tbsp fresh rosemary (no stems)
1 tsp fresh garlic, minced
Skin of one lemon, grated
1 tsp grated fresh ginger
Wash and dry the chicken. Remove the back bone and the breast bone using a pair of sharp scissors and a knife (for detailed instructions, watch the video). Then use a meat mallet to pound the chicken to create an even thickness throughout. Set aside.
In a spice (coffee) grinder place the salt, rosemary and thyme and grind until pulverized. Place in a bowl and add the rest of the ingredients, mixing well.
Apply mixture to chicken, making sure to rub it in well so it will stick.
Preheat the BBQ to high and place the chicken, bone side down, in the middle of the rack. Immediately turn the heat to minimum and close the lid. Allow to cook undisturbed for about 20 minutes or longer. (All BBQs are different so keep an eye on it to be sure the chicken does not become overcooked. The bones will provide some protection but it might taste bitter if it becomes scorched).
At this point turn the chicken over onto the skin side and continue to cook at minimum heat for another ten to fifteen minutes (the low temperature is what's going to give you that golden, crisp skin).
Remove the bird from the BBQ and let it rest for five to 10 minutes.
Cut in pieces and serve with a salad of your choice.
Massimo Capra is chef and co-owner of Mistura Restaurant and Sopra Upper Lounge in Toronto, and guest chef on the show Restaurant Makeover.
