Ingredients:

  • 1 Whole Chicken (approx. 3.5 lbs / 1.6 kg), preferably free-range or corn-fed
  • 2 Tbsp (30 ml) Olive oil (for rubbing before grilling)
  • 2 large Eggs, ideally room temperature
  • 1 cup (240 ml) Apple Cider Vinegar (must be cider vinegar for flavour profile)
  • 1 cup (240 ml) Neutral cooking oil (such as canola, vegetable, or grapeseed)
  • 3 Tbsp (45 g) Kosher salt (or 1.5 Tbsp / 22 g fine sea salt)
  • 1 Tbsp (15 g) Freshly ground black pepper
  • 1 tsp (5 ml) Dried poultry seasoning (or a pinch each of thyme, sage, and marjoram)
  • 1 clove Garlic, minced very fine (optional, but highly recommended)

Instructions:

  1. Prepare the Chicken (Spatchcocking): Using poultry shears, remove the backbone of the chicken so it lies flat. Pat the chicken completely dry using paper towels—this is crucial for crisp skin.
  2. Create the Marinade Base: In a non-reactive bowl, thoroughly whisk together the eggs, cider vinegar, salt, pepper, poultry seasoning, and garlic (if using).
  3. Emulsify the Marinade: Slowly drizzle the neutral oil into the vinegar-egg mixture while whisking vigorously, achieving a stable, creamy emulsion (similar to thin mayonnaise).
  4. Divide and Reserve: Reserve half (about 1 cup / 240 ml) of the marinade in a separate, covered container in the refrigerator. This is exclusively for basting during the cooking process.
  5. Marinate the Chicken: Place the chicken in a large zip-top bag or shallow dish. Pour the remaining half of the marinade over the chicken, ensuring all surfaces are coated. Marinate in the refrigerator for a minimum of 3 hours, or preferably overnight.
  6. Set Up the Grill (Indirect Heat): Preheat the grill, establishing a medium-low temperature zone and a direct heat zone. Target a consistent ambient temperature of 300–325°F (150–160°C).
  7. Initial Placement: Remove the chicken from the marinade (discard the used marinade). Pat it lightly dry and rub the skin with the 2 Tbsp of olive oil. Place the chicken skin-side up over the indirect heat zone.
  8. The Slow Cook: Close the lid and maintain the temperature. Do not flip for the first 35–40 minutes, allowing the skin to dry out and crisp slightly.
  9. Start Basting and Turning: After 40 minutes, flip the chicken skin-side down. Immediately begin basting the exposed cavity side and legs with the reserved marinade. Close the lid for 10 minutes.
  10. Repeat Basting: Flip the chicken skin-side up again. Baste the skin generously. Continue flipping and basting every 10–12 minutes. The chicken should be basted a minimum of 4–5 times total.
  11. Test for Doneness: Cook until the thickest part of the thigh registers an internal temperature of 165°F (74°C). The skin should be a deep mahogany brown and crisp.
  12. Rest: Remove the chicken from the grill and let it rest, uncovered, on a cutting board for 10 minutes before carving. Resting allows the juices to redistribute—don’t skip this!