ONE 4-5 LB WHOLE CHICKEN
CRUSHED RED PEPPER FLAKES
KOSHER SALT & GROUND BLACK PEPPER
Spatchcock the chicken by removing the backbone with sharp kitchen shears & pressing down on the breastplate until it lays flat. This will help the whole chicken grill evenly, while still staying tender & juicy throughout!
This step is optional but 100% worth it. Brine the chicken in a simple mixture of buttermilk & kosher salt then add smashed garlic & rosemary for additional flavor. Cover or seal, then transfer the brining chicken to the refrigerator to brine for up to 24 hours.
Add olive oil, lemon zest, lemon juice, garlic, rosemary, oregano, & red pepper flakes to a small bowl or jar. Stir to combine and set aside, or store in an airtight container in the refrigerator for up to 5 days.
At least 60 minutes before grilling, take the chicken out of the refrigerator & remove from brine. Pat the chicken as dry as possible with a paper towel then massage the Tuscan marinade all over the chicken. Use your hands to work the marinade between the skin & meat. Season with kosher salt & ground black pepper, then set aside to marinate for 1 hour.
Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling.
Place the chicken on indirect heat, breast side up, and close the grill lid. Cook the chicken, stopping to rotate it 180 degrees every 15 minutes, until an instant-read thermometer inserted into the thickest part of the breast (without hitting bone) registers at 160 degrees F. Depending on the size of the chicken this could take as little as 30 minutes or up to an hour. Move the chicken to direct heat, carefully flipping so the skin faces down. Cook 2-3 minutes longer, until skin is crispy & charred.
Remove the chicken from the grill & transfer to a large plate. Set aside to rest for 5-10 minutes until the internal temperature registers to 165 degrees F with an instant-read thermometer. Carve the chicken as desired & serve immediately with summery side dishes. Enjoy!