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1 chicken, spatchcocked
1 tablespoon (15 ml) smoked paprika
2 teaspoons (10 ml) garlic powder
2 teaspoons (10 ml) cayenne pepper
2 teaspoons (10 ml) dried oregano
2 teaspoons (10 ml) Calabrian chili pepper oil
Salt, to season
Oil, for grilling
1/2 cup (120 ml) parsley
1 tablespoon (15 ml) mint
2 tablespoon (30 ml) basil
1 tablespoon (15 ml) capers
2 tablespoons (30 ml) Calabrian chili peppers
1/3 cup (80 ml) olive oil
3 anchovy fillets
Salt, to season
Parmesan cheese, microplaned
1/2 Lemon, zested, juiced
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).
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.
Watch Watts on the Grill
Fridays at 8pm ET on CTV Life Channel
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