- 1 Force of Nature Whole Chicken
- Salt to taste
- Pepper to taste
- Extra Virgin Olive Oil
- Duck Fat/Pork Fat/Iberico Bacon Fat/or grassfed butter (We like to use our Iberico Bacon, EPIC, or Lewis Road Creamery)
- On one side of your charcoal grill, light the charcoal on fire so there is two distinct heat zones.
- When your chicken is fully thawed, remove the entire backbone of the chicken with culinary scissors.
- Flip the chicken skin side up and press down hard to flatten the chicken - you will probably hear a slight pop when it’s completely flattened.
- Pat the chicken dry with a paper towel.
- Rub the entire chicken with extra virgin olive oil Liberally season the entire chicken with salt and fresh cracked pepper.
- Once the charcoal is white hot, place the chicken skin side up near the direct heat of the grill with the legs closest to the hot coals.
- Once the chicken legs are brown and crispy, flip the chicken skin side down under the direct heat of the coals.
- Move the chicken around every few minutes to ensure that the entire skin is brown and crispy.
- Finally, flip the chicken skin side up and under direct heat, grill the chicken until the temperature reaches 165 degrees.
- Remove the chicken from the heat and let rest on a cutting board for 5-10 minutes.
- Drizzle melted fat or butter over the chicken.