Watching Food TV this weekend I got inspired by a Barefoot Contessa rerun. In it, Ina Garten makes fettunta and a grilled Tuscan chicken, as well as a grilled panzanella salad. I used the episode to inspire our snack and dinner:
First, cut the backbone out of the chicken. Then cut a slit in the front and flatten it out, taking the breastbone out as well. Liberally salt both sides and place it in a heavy dish just big enough for the chicken. In a bowl, mix the marinade: lemon zest, lemon juice, rosemary, garlic and a little red wine vinegar (I tweaked her recipe a bit). Pour it into the dish with the chicken, making sure to flip it around and make sure everything gets covered. Refrigerate for a few hours - I let it sit for about 5-6. When ready to grill, place the chicken skin side down first. Weigh it down with the marinade dish so it can cook evenly, about 12-15 minutes on each side.
When the chicken is done, let it rest before cutting. Meanwhile you can grill some lemons, which act as a sauce with great smoky-sweet flavor.
Delicious, especially as leftovers!