For 4th of July.. or anytime you feel like firing up the grill! Tip: Be sure to chose a pastured chicken, rather than one marked as organic, natural or free-range, none of which, unfortunately mean a whole heck of a lot in terms of the manner in which the hens are raised.
Ingredients
1 whole, pastured chicken, about 2 – 2½ pounds
¼ cup extra virgin olive oil
4 cloves garlic, chopped (use as may as you like!)
Rosemary and Lemon Wedges, for Garnish
Instructions
Butterfly chicken, or have your butcher do it for you (simply cut it down the back with a sharp pair of kitchen shears, then open it like a book)
Whiz garlic and olive oil in mini prep food processor until completely combined
Spread mixture all over chicken and let marinate 4-6 hours in refrigerator
Ignite grill to create low- medium heat
Drain chicken
Place cast-iron skillet on top of grill to heat
When hot, place chicken, skin side up on grill
Place skillet on top
Cover grill and let cook roughly 45 minutes, flipping once halfway to ensure even cooking
Remove from heat and tent under foil for ten minutes
Optional- while chicken is resting, throw on some sliced squash, eggplant or onion to still hot grill to serve along side your protein
Garnish with rosemary and lemon wedges
Recipe by Paleoista at https://www.paleoista.com/?p=50750