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1
You'll need: Grill, 4 bricks wrapped in foil or a heavy cast-iron skillet, food processor or blender, instant-read meat thermometer
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2
Remove the backbone from one of the chickens.
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3
Split the breast plate and press down on the chicken in all joints to flatten it.
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4
Tuck the wings under so that the chicken lies flat.
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5
This will help it cook evenly.
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6
Repeat with the second chicken.
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7
In a small bowl, combine the chile powders, paprika, fennel, garlic powder, onion powder, oregano, sugar, salt, and pepper.
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8
Mix well, then rub the mixture all over the flattened chickens, making sure you get it into all the gaps in and around the joints.
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9
Marinate the chickens in the refrigerator for 1 hour uncovered.
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10
(Leaving the chicken uncovered helps the crust dry out and ensures you get a nice crispy skin when it cooks.)
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11
Heat a grill to medium heat and rub down the grates with a lightly oiled paper towel to clean it and create a nonstick surface.
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12
Place the chickens skin side down on the grill.
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13
Watch for flare-ups when the chicken initially hits the grill, as the fat will render and drip down.
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14
If necessary, move the chicken to a new spot out of the flames.
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15
This will occur only in the initial drop.
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16
Place foil-wrapped bricks on top of the chickens to flatten them as they cook.
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17
Cook for 15 minutes, then remove the bricks and flip the chicken.
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18
Cook for 18 to 20 minutes or until the internal temperature between the leg and thigh joint reaches 165 degrees F on an instant-read thermometer.
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19
Transfer the chickens to a cutting board and let rest for 5 minutes before slicing each one into 10 pieces.
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20
Serve with apricot-mint chimichurri.
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21
Place the apricots and honey in a glass bowl; cover with hot water and soak for 10 minutes.
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22
Meanwhile, in salted, boiling water, blanch the mint, parsley, and cilantro for about 30 seconds.
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23
Shock immediately in ice water and spread on a paper towel-lined sheet to dry.
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24
Remove the apricots from the hot water and roughly chop.
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25
In a food processor or blender, combine all ingredients except the olive oil and process until all ingredients are finely chopped.
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26
With the motor running, slowly incorporate the olive oil and pulse until just combined (the consistency should be like a thick sauce).
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27
Cover and store in the refrigerator to meld, about 10 minutes.
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28
Makes: about 2 cups
