The Slow-Carb Cookbook - Robb Wolf

Aromatic Whole Grilled Chicken
As reader Rich Freund pointed out when submitting the following recipe,
meals like whole roasted chicken are just as good, if not better, when
cooked on a grill. The trick lies in a culinary technique with an extremely
technical term: spatchcocking (we swear we did not make that term up).
Spatchcocking involves slicing the bird down the backside to remove the
backbone before cooking. This makes a chicken more flexible so you can
flatten the bird out, insuring that all parts cook evenly. — Submission from Rich Freund
Recipe courtesy of Mark’s Daily Apple
INGREDIENTS:
1 whole chicken
1 Tbsp salt
1 Tbsp ground pepper (try a mix of white
and black)
1–2 Tbsp smoked sweet paprika (or
just sweet paprika if you can’t find the
smoked variety)
1 Tbsp chili powder
1 Tbsp garlic powder or dried minced
garlic
1 tsp turmeric
DIRECTIONS:
1. Get the grill started first, so it comes up to at least 325°F before you put the bird on.
2. Mix the dry ingredients together and set the rub aside.
3. Set the chicken breast-side down and remove anything that’s inside the cavity.
4. Using a sharp knife or kitchen shears, cut down each side of the backbone to remove
it. The backbone runs right down the middle of the chicken.
5. When the backbone is removed, the chicken will fold open. Rub the bird with olive oil
then rub the spice mix generously all over the bird.
6. Cook the chicken with the grill lid on, checking and turning the bird every 15
minutes. Watch out for flare-ups and try to avoid letting the chicken come in direct
contact with flames. Cook until an internal temperature of at least 165°F is reached.
ACTIVE COOKING TIME: 10-15 minutes
TOTAL TIME (START TO FINISH): 30-45 minutes
SERVINGS: 4-6
© Timothy Ferriss WWW.FOURHOURBODY.COM
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