Spatchcocked Grilled Chicken with Orange and Ginger

Ingredients

• 1 chicken
• Salt and pepper, to taste
• Oil, for the grill
• 1 orange, zest and juice
• 1 lemon, juiced
• 3 tablespoons finely chopped fresh ginger
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon whole coriander seeds, crushed
• 2 teaspoons paprika
• 1/4 teaspoon salt

Directions

1. If the chicken hasn’t been spatchcocked for you, set it on a cutting board and use kitchen shears or a sharp knife to slice down both sides of the backbone, cutting through the rib bones as you go. Lift out the backbone and set it aside for stock, if you’d like.
2. Flip the chicken so the breast side is facing up. Push down hard on the breastbone until the bird flattens out.
3. Blot the chicken well, then season both sides with salt and pepper. Put it in a baking dish. For the marinade, combine the orange zest, orange juice, lemon juice, ginger, olive oil, honey, coriander, paprika and salt in a small bowl. Pour it over the chicken, turning the bird so it gets coated all over.
4. Cover the dish with plastic wrap and refrigerate for at least 2 hours or up to overnight, turning the chicken in the marinade now and then. Set up your grill: for a gas grill, heat one side to high temperature and the other side to low temperature, bringing the grill to at least 450F.
5. For a charcoal grill, build a two-level fire by piling two-thirds of the charcoal on one side and scattering the remaining one-third on the other.
6. Once the grill is hot, dip a small folded piece of paper towel in oil and, using tongs, rub it over the grates. Place the chicken on the cooler side of the grill, skin facing up, with the legs pointed toward the hotter side. Close the lid and grill for 20 minutes.
7. Turn the chicken while keeping the skin side up, positioning the breast closer to the hotter side. Cook for another 10 to 20 minutes, until an instant read thermometer shows at least 165F in both the thigh and the breast.
8. The timing will vary with your grill’s heat and the chicken’s size, so rely on the internal temperature to be sure. When the chicken is cooked through, carefully turn it over onto the hotter side of the grill. Cook for 1 to 3 minutes more, until the skin is browned and crisp.
9. Move the chicken to a cutting board and rest it for 10 minutes. Cut it into pieces and serve.