Ingredients
CHICKEN
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1 chicken, spatchcocked
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1 tablespoon (15 ml) smoked paprika
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2 teaspoons (10 ml) garlic powder
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2 teaspoons (10 ml) cayenne pepper
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2 teaspoons (10 ml) dried oregano
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2 teaspoons (10 ml) Calabrian chili pepper oil
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Salt, to season
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Oil, for grilling
SALSA VERDE
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1/2 cup (120 ml) parsley
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1 tablespoon (15 ml) mint
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2 tablespoon (30 ml) basil
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1 tablespoon (15 ml) capers
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2 tablespoons (30 ml) Calabrian chili peppers
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1/3 cup (80 ml) olive oil
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3 anchovy fillets
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Salt, to season
GARNISH
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Parmesan cheese, microplaned
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1/2 Lemon, zested, juiced
Directions
CHICKEN
- Preheat half the grill of the barbeque, to medium-high or 375 F (190 C).
- In a bowl combine paprika, garlic powder, cayenne pepper, oregano and Calabrian chili pepper oil to make a spice mixture.
- Rub the chicken with the spice mixture and season with salt. Let it rest for 30 minutes.
- Oil the lit side of the grill and place the chicken skin side down to start cooking with direct heat.
- Cook for two minutes then turn the chicken 45 degrees and cook another two minutes to create a cross hatch pattern.
- Turn the chicken over and place on the unlit side of the barbeque to cook for 40 minutes or until an internal temperature of 165 F (74 C).
SALSA VERDE
- In a food processer combine parsley, mint, basil, capers, Calabrian chili peppers, olive oil, and anchovy fillets, blitz.
TO SERVE AND GARNISH
- Place the chicken on a platter and generously pour the salsa verde over the chicken.
- Top chicken with parmesan cheese, lemon zest, and lemon juice.
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