By Alton Brown
A really interesting way of grilling chicken. It gets done much faster, due to being cut in half and flattened into a 'butterfly' shape. I've used this recipe many times. The spice rub is very good. If you dont have whole cumin and coriander, the regular ground kind works just as well.
2 chickens, about 3 lbs each
Canola oil
Spice Rub:
1 tbsp kosher salt
2 tsp pepper
1 tsp whole cumin, toasted and ground
1 tsp whole coriander, toasted and ground
2 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne pepper
1 tsp paprika
Prepare a medium hot grill using about 3 qts of natural chunk charcoal. Carefully remove the backbone from the chickens with kitchen shears or a large knife. Remove the keel bone and mash the chicken flat like a butterfly.
Liberally rub the chicken with canola oil, then sprinkle on enough spice rub to cover. Place the chicken skin-side down, directly over coals. Place the bottom half of a roasting pan on top of the chicken and weigh it down by putting 2 bricks on top of the pan. Grill until brown and deeply marked, about 12 minutes. Turn over, weight down the pan again, and cook another 15 minutes or until chicken is done. Bring to the table whole, and serve with couscous and vegetables.
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