This is a conventional Tuscan method– bricks weigh down the butterflied chicken, leading to even, quick cooking and crispy skin (you’ll require 2 bricks for this dish; wrap them in foil). If you do not have bricks, a cast-iron frying pan will suffice. Ask your butcher to butterfly the chicken for you.
Active ingredients: 1 teaspoon black pepper,2 teaspoons finely chopped fresh rosemary,1 garlic clove, sliced,1 teaspoon Hungarian sweet paprika,1/ 4 cup fresh lemon juice,1/ 3 cup fresh lime juice,2 tablespoons olive oil,1 cup fresh orange juice,1 tablespoon finely chopped fresh oregano,3 teaspoons salt, divided,1 whole chicken (about 3 3/4 pounds), neck and giblets removed, butterflied
Directions: Blend juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Include chicken to marinade. Rely on coat; chill 2 hours, turning sometimes. DO AHEAD: Can be made 1 day ahead. Keep chilled., Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl., Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Slice 1/2 orange into 1/4- to 1/8-inch-thick pieces. Get rid of chicken from marinade; pat dry. Loosen up skin from chicken breast and slide 1 to 2 orange pieces in between skin and breast. Loosen skin from thighs and slide 1 to 2 orange pieces in between skin and thighs. Rub paprika mix over both sides of chicken. Location chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if utilizing bricks, position 1 brick over leading half of chicken and 1 brick over bottom half). Cover and grill until skin is crispy and brown, about 15 minutes. Get rid of bricks or frying pan. Using tongs or 2 large spatulas, turn chicken. Change bricks or frying pan and cook, covered, until chicken is prepared through, about 20 minutes longer. Let chicken rest 10 minutes., Meanwhile, place entire orange on grill and cook up until somewhat charred, turning frequently, about 1 minute. Cut into wedges and serve along with for squeezing over chicken.