Mediteranean Spatchcock Chicken

1 Whole Chicken
1 C Extra Virgin Olive Oil
2 Tbl Kosher Salt
2 Tbl Turmeric
Whole Cumin
Whole Coriander
Fennel Seed
1/2 Tsp Mesquite flavour
1 Tbl Montreal Steak Spice (Lesters)
2 Skewers



In a coffee grinder or mortar and pestle (ya right) grind ~ 2 Tbl of cumin, 2 Tbl Coriander
2 Tbl (fennel seed)
Grind to a powder.
(or buy pre-ground spices, yuck)
Get a fry pan really hot and put the ground cumin, coriander and fennel seed into the pan swirling it around so that the spices do not sit on the pans surface for too long. The object is to roast the spices lightly till it produces a nutty aroma, do not burn the spices, (err on the side of not roasting it enough)

To make the rub

Take 2-3 Tbl of the roasted spices and mix with
4-6 Tbl Oil and all other spices

Open the whole chicken by running a knife along the spine of the chicken.
slice the skin behind both legs and spread them back until the joint comes loos, spread open the whole chicken so it is flat..

Run the skewers through the wings and breast, and through the legs and thigh to hold the bird open.

Rub the rub all over the chicken.

get your grill really hot, 400 - 500 degrees.

shut off the middle burner and lace the chicken in the middle of the grill so that it is not exposed to flames.

Grill for 1 hour, 1/2 hour per side.