Whole Chicken by Michelin Starred Chef

Cinder Grill Recipes Whole Lemon Chicken Desora

Whole Chicken by Michelin Starred Chef John Critchley

By having its backbone removed (known as spatchcocking) a 2.5 pound chicken lays flat on the Cinder Grill and cooks with amazing accuracy. Once at the desired temperature (153°F) you can remove the chicken, heat the Cinder up to searing temperature and use a prolonged sear to achieve a golden brown.

Cinder Grill Recipe Whole Chicken Chef Spatchcock

Serves 4

Ingredients

1 each 2.5 lb chicken, back bone removed
2 Tbsp Sea Salt, Finely Ground
1 Tbsp Black Pepper, Coarsely Ground
1 each Lemon, Sliced into 1/4 inch rings
1 Tbsp Olive Oil, for searing

METHOD

Rinse the chicken thoroughly in cold water and pat dry.
On a clean cutting board, lay the chicken skin side down and press flat.
Season with salt and pepper and rub into the bones, legs and breasts to be sure it’s evenly coated.
Place lemon rings on top of the chicken and press firmly.
Place chicken breast down on the Cinder Grill, close the lid gently and use the Cinder app to set the Grill to 160°F.
When the chickenl reaches temperature and the App alerts you, carefully remove the chicken from the grill and place, skin side up, on a clean plate. Reserve the lemon slices for serving.
Wipe your grill plates clean with a damp towel and set the Cinder to sear (450°F)
Once the Grill has reached temperature, brush olive oil on the chicken skin and place skin side up on the cinder grill.
Lower the top of the grill gently onto the chicken and push the button for sear.
Once the 45 seconds is up you can hit the button to sear for another 45 seconds.
Lift the lid carefully and remove the chicken to a serving tray.