• 1 spatchcocked chicken
• 1 tbsp grated orange zest (make this by grating a clean orange peel with a microplane-type tool)
• 1 tbsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• 5 garlic cloves, peeled
• ⅓ cup parsley
• ¼ basil
• 1 tsp rice wine vinegar
• 1 cup olive oil

 

Create the chicken rub with the orange zest, chili powder, salt and pepper. Combine ingredients then rub over the chicken. Let it stand with the spices on it at room temperature for 30 minutes.

 

While you’re waiting blend the garlic, parsley, basil and wine vinegar together. Whisk in the olive oil. Set this sauce aside to serve with the chicken.

 

Start the grill for high heat cooking. Place the chicken on the grill, skin-side down, and turn after 20 minutes. Cook for an additional 20 minutes until a thermometer inserted into the leg registers 158 degrees. Cool, then slice and serve with herb and vinegar sauce.