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1
In a small bowl, combine 1 cup of the herbs, the garlic, salt, black and red peppers, and lemon zest.
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2
Whisk in just enough oil to make a thick paste.
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3
Place a chicken, breast-side down, on a large cutting board.
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4
With your fingers, locate the backbone.
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5
Use a pair of poultry shears or sharp kitchen shears to cut through the chicken from top to bottom on either side of the backbone.
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6
Remove the backbone and turn the chicken over.
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7
Open it up and press down on the chicken with the back of your hand to crack the rib bones and flatten the bird.
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8
Repeat the procedure with the second chicken.
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9
With your fingers, carefully separate the skin from the breasts of one chicken and insert some of the paste under the skin of each breast.
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10
Repeat with the second chicken.
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11
Rub the remaining paste all over the exterior of both chickens.
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12
Place each chicken in a separate large zipper-lock bag and refrigerate for at least 4 hours or up to overnight.
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13
Prepare a medium fire in a charcoal grill using hardwood coals, or preheat a gas grill to medium.
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14
If you are using a charcoal grill, spread the hot coals across 2/3 of the charcoal grate and leave the remaining portion clear to create a cooler zone.
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15
Lightly oil or spray the grill grate.
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16
If you are using gas, turn one of the burners to medium-low to create a cooler zone.
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17
Place the chickens, skin-side down, directly over the charcoal or direct heat.
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18
Grill for 6 to 7 minutes, until the skin is nicely seared; turn, and grill another 6 to 7 minutes.
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19
Move the chickens to indirect heat and continue to grill them, turning them carefully from time to time, for about 20 minutes, or until an instant-read thermometer registers 165F and the juices run dear when pierced with a fork.
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20
Remove the chickens to a cutting board and tent them loosely with foil.
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21
Let them rest for 5 to 10 minutes.
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22
Cut each chicken into 6 serving-size pieces.
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23
Arrange the pieces on a large serving platter and garnish with lemon slices and the remaining tablespoon of fresh herbs.
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24
Serve immediately.
