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Ingredients
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Chicken and Marinade
Fire and Finishing
Method
Chicken and Marinade
Prep the chicken
If not already spatchcocked, remove the backbone with kitchen shears and press down to flatten the bird. Pat the chicken dry inside and out with paper towels. Trim excess fat and any loose skin so the bird lies flat.
Make the marinade
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, smoked paprika, black pepper, kosher salt, and honey until combined.
Season and rest
Place the spatchcocked chicken in a shallow pan or large zip-top bag. Pour the marinade over the chicken, rubbing it under the skin where possible and all over the surface. Let the chicken marinate for at least 45 minutes at room temperature or up to 4 hours refrigerated. If refrigerated, bring to room temperature for 30–45 minutes before cooking.
Fire and Finishing
Build a two-zone fire
Prepare a wood-fired grill or a charcoal grill set up for two zones: a hot direct-heat side and a cooler indirect-heat side. Light 2–3 lbs of lump charcoal and let it ash over until hot (15–20 minutes). Push coals to one side to create the direct zone. Add 1–2 fruitwood chunks to the coals for extra smoke if desired. Aim for a grill grate temperature of about 400°F (200°C) over the direct side and 325–350°F (160–175°C) at the indirect side.
Sear and move to indirect
Place the chicken skin-side down over the hot direct side and sear for 4–6 minutes, watching for flare-ups; rotate for even browning so the skin develops a golden color. After searing, move the chicken to the cooler indirect side, skin-side up, with the legs pointing toward the hotter side to promote even cooking.
Cook low and slow
Close the grill lid and cook over indirect heat until the thickest part of the thigh reaches 165°F (74°C). Expect 30–40 minutes depending on grill temperature and chicken size. Monitor grill temperatures, adding a few coals or adjusting vents to keep a stable 325–350°F (160–175°C) near the chicken. Baste once halfway through cooking with a mixture of softened butter and a squeeze of lemon, brushing gently over the skin.
Finish with direct heat for crisp skin
If the skin needs extra crisping, move the chicken back to the direct side for 1–3 minutes skin-side down—watch closely to prevent burning—then return to indirect to finish for any remaining time. Confirm final internal temps: thigh 165°F (74°C), breast 160–162°F (71–72°C) (carryover will bring it to safe temp).
Rest and serve
Transfer the chicken to a cutting board, tent loosely with foil, and rest for 10–12 minutes to let juices redistribute. Squeeze the reserved lemon half over the chicken and sprinkle with chopped parsley or thyme. Carve into pieces and serve warm.