Ingredients:

  • 1 cup Canola or Vegetable Oil
  • 1 cup Cider Vinegar
  • 1 Large Egg (room temperature)
  • 2 Tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Poultry Seasoning (Optional)
  • 1 tsp Dried Parsley
  • 5-4 lbs Whole Chicken (spatchcocked, 1.6-1.8 kg)
  • 1 Tbsp Olive Oil

Instructions:

  1. Prepare the Chicken (Spatchcock): Use kitchen shears to remove the backbone of the chicken. Flip the chicken over and press down firmly on the breastbone to flatten the bird completely. Pat the chicken very dry with paper towels.
  2. Mix the Marinade (Emulsify): In a bowl, vigorously whisk or blend the egg until frothy. Gradually whisk in the oil and cider vinegar until the mixture is fully emulsified (it should look thick and creamy, like a thin mayonnaise). Whisk in salt, pepper, poultry seasoning, and parsley.
  3. Divide the Marinade: Set aside 1/2 cup (120 ml) of the marinade in a separate, clean container. This is strictly for basting during cooking. Discard any marinade that touches raw chicken.
  4. Marinate: Place the spatchcocked chicken into the main marinade mixture. Ensure all surfaces are coated. Cover and refrigerate for a minimum of 4 hours, or ideally 8–12 hours.
  5. Bring to Temperature: Remove the chicken from the fridge 30 minutes before grilling to allow it to warm slightly.
  6. Set Up the Grill (Indirect Heat): Set up your grill for indirect heat, aiming for a consistent, low cooking temperature of 300°F to 325°F (150°C to 165°C) beneath the lid. Place a drip pan under the cool, indirect side.
  7. Initial Sear (Optional): Place the chicken, skin side down, over the direct heat for 3–4 minutes just to achieve some initial color, then move immediately to the indirect side.
  8. Position and Begin Basting: Place the chicken skin-side up over the indirect heat zone. Brush generously with the reserved basting marinade.
  9. Cook Low and Slow: Close the lid. Baste the chicken every 10–15 minutes with the reserved liquid. Maintain grill temperature between 300°F–325°F.
  10. Check for Doneness: After about 45 minutes, begin checking the internal temperature. Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone.
  11. Finish: Continue cooking and basting until the internal temperature reaches 165°F (74°C). The skin should be a beautiful, deep mahogany brown and crisp.
  12. Rest: Transfer the chicken to a cutting board. Tent lightly with foil and allow to rest for 10 minutes before carving and serving.