Ingredients:
1 (4- to 5-pound) medium whole chicken, spatchcocked
2 small shallots, minced
2 garlic cloves, grated
8 anchovy fillets
1 bunchfresh parsley, de-stemmed
1 tablespooncapers
1 lemon, freshly juiced and zested
1 cupextra-virgin olive oil
Kosher salt, to taste
2 tablespoonsunsalted butter, room temperature
Directions:
Light a grill with one hot zone (about 400°F) and one cooler zone (about 350°F).
Pat the chicken dry and place on a sheet tray with a wire roasting rack inside.
Make the marinade: Place the shallot, garlic, anchovy filets, parsley, capers, lemon zest, and lemon juice into a blender. Secure the top and turn the blender on the low setting, and drizzle the olive oil into the blender at a steady pace. Kick up the blender to medium and blend until just combined. Be careful not to over-blend.
Rub the chicken with half of the marinade and season with kosher salt.
Marinate the bird for at least 1 hour, or up to 6 hours. Be sure to allow your chicken to sit out at room temperature for a minimum of 1 hour prior to grilling for a more uniform cook.
Place the chicken skin side down on the hottest part of the grill with the kegs oriented inward, and grill until well seared. (About 4 to 5 minutes, checking frequently to prevent flares and scorching.)
Flip the chicken skin side up onto the cooler part of the grill. Close the top of the grill and allow to cook for an additional 25 minutes or until the internal temperature of 165°F has been reached with a probe thermometer.
Remove the chicken from the heat and let it rest for 10 to 15 minutes before slicing and serving. Serve with the remaining marinade on the side.