Half Chicken Recipe

Prepare chicken

Pat the half chicken dry with paper towels. If not already spatchcocked and breast-pressed, remove the backbone with kitchen shears and press the breast flat by placing the chicken breast-side down, covering with foil, and pressing firmly with the palm of your hand or a heavy skillet until the breast is flattened to an even thickness.

Make marinade

In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon smoked paprika, 1 teaspoon black pepper and 1 teaspoon fine sea salt until combined.

Brush the marinade all over both sides of the pressed half chicken, making sure to get some into the cavity and under the skin where possible. Let the chicken rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours) to allow flavors to penetrate and to take the chill off before grilling.

Prepare the fire

Light the charcoal or hardwood lump charcoal and let it burn down until covered with white-gray ash and producing steady heat (about 30–40 minutes). Arrange coals to create a medium-high direct-heat zone. If using wood chunks, add them on top of the coals just before grilling for added smoke.

Heat the grill and press

Oil the grill grate lightly. Place the pressed half chicken skin-side down onto the hot grate directly over the coals. Wrap the heavy brick or cast-iron press in heavy-duty foil (to catch drips) and heat it briefly on the grate as well to warm.

Press and sear

Place the warmed foil-wrapped brick or press on top of the chicken to hold it flat and increase contact with the grill. Cook with the press in place for 8–10 minutes without moving to develop deep char and render the skin. Check after 8 minutes: the skin should be well-browned and crisping.

Finish cooking

Carefully remove the press and flip the chicken using tongs and a spatula. Return the press to the chicken and continue cooking 8–12 minutes more, moving the chicken briefly if there are very hot spots, until the thickest part of the thigh reaches 74°C (165°F) on an instant-read thermometer and juices run clear. Total cook time will be about 16–22 minutes depending on grill heat and chicken size.

Once cooked, transfer the chicken to a cutting board and let rest 5 minutes before slicing. Resting ensures juices redistribute and keeps the meat moist.

Make herb salt

While the chicken rests, combine 2 tablespoons kosher salt, 2 tablespoons finely chopped parsley, 1 tablespoon chopped thyme leaves, 1 teaspoon garlic powder, 1 teaspoon lemon zest and 1/2 teaspoon ground black pepper in a small bowl. Mix thoroughly.

Sprinkle the herb salt lightly over the grilled half chicken just before serving, concentrating on the breast and thigh for an even savory finish. Serve immediately. Note: this recipe contains garlic and is dairy- and gluten-free. No sides included.