Grilled Spatchcock Chicken
- 1 Spatchcocked chicken
- 1 bunch rosemary, chopped
- ¼ cup of thyme, stemmed and chopped
- salt & pepper
- olive oil
Preheat grill on medium heat. Season chicken with salt and pepper.
Combine Rosemary, thyme, and olive oil. Rub down chicken with the rosemary mixture
Grill chicken skin side down. When golden brown flip oven and continue to cook over medium low for 30-35 minutes. Be cautious to monitor flare ups.
Remove and let rest for 5 minutes and serve.