Rosemary Lemon Spatchcocked Grilled Chicken

Spatchcock the Chicken:

1. Remove the backbone from the chicken by cutting down both sides of the backbone and through the ribs using kitchen shears or a sharp, heavy knife.
2. Turn the chicken over and press down on the upper breast area until the bones crack and the chicken is flattened.
3. Make a cut between the leg and thigh to promote even cooking.

Marinate the Chicken:

1. In a large re-sealable bag, combine the rosemary, olive oil, juice and rinds of the lemons, salt, and pepper.
2. Add the chicken, turning to coat well.
3. Refrigerate for 4 hours, or overnight.

Grill the Chicken:

1. When ready to grill, remove the chicken from the refrigerator to come to room temperature.
2. Prepare either a charcoal or gas grill for indirect cooking.
3. Place the chicken skin side up on the cool side of the grill.
4. Top the chicken with a brick wrapped in foil for weight.
5. Cook for 25 minutes.
6. Turn the chicken over, replace the brick and cook for an additional 25 minutes or until an internal temperature of 160 is reached.
7. Remove the chicken from the grill and let rest for 10 minutes.
8. Serve with additional lemon slices if desired.