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Roasted Rosemary Orange Chicken

Roasted Rosemary Orange Chicken

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This bird is the word. And that word is spatchcock. Immerse your chicken in a fresh orange and rosemary brine overnight, then grill it directly on the grill for juicy, wood-fired perfection.

Prep Time

15 Min

Cook Time

45 Min

Pellets

Maple

Ingredients

Number of People Serving

4

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Units of Measurment:
main
1 (3-4 lb) chicken, backbone removed
1/4 Cup olive oil
2 oranges
2 Teaspoon Dijon mustard
3 Tablespoon rosemary, chopped
2 Teaspoon kosher salt

Step

  • 1

    Rinse the chicken and pat dry with paper towels.

  • 2

    For the Marinade: In a medium bowl, combine the olive oil, juice from the oranges (about 1/4 cup of freshly squeezed juice), the orange zest, dijon mustard, rosemary leaves and salt. Whisk to combine.

  • 3

    Place the chicken in a shallow baking dish large enough to be fully opened in one piece.

  • 4

    Pour the marinade over the chicken ensuring it is covered with the marinade. Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight, turning once during the process.

  • 5

    When ready to cook, set temperature to 350℉ and preheat, lid closed for 15 minutes.

  • 6

    Remove the chicken from the marinade and place on the grill, skin side down. Cook for 25-30 minutes until the skin is well-browned, then flip.

    350 ˚F / 177 ˚C

    00:25

  • 7

    Continue to grill chicken until the internal temperature of the breast reaches 165℉ and the thigh reaches 175℉, about 5-15 minutes longer.

    350 ˚F / 177 ˚C

    165 ˚F / 74 ˚C

  • 8

    Let rest 10 minutes before carving. Enjoy!

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