Grilled Spatchcock Pastured Chicken

Ingredients

• 1 Queen City Farm pastured whole chicken (4-5 lb)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 lemon

Directions

1. 1

   Cut out the backbone with kitchen shears and press the chicken flat.

2. 2

   Rub with olive oil and the mixed seasonings.

3. 3

   Grill skin-side up over indirect medium heat, then flip to crisp the skin, 40-45 minutes total, until the thigh reaches 165F.

4. 4

   Rest 10 minutes and squeeze lemon over top.