Recipe by Chef Jacob – Ancient Peaks Winery

This is one of my favorite ways to cook a whole chicken. It’s juicy, savory, crispy, and amazingly delicious. I recommend roasting potatoes to accompany the chicken for a full meal. A glass of the estate Cabernet Sauvignon will pair perfectly with the flavors of the chicken and offer the perfect counterbalance with the crispier skin.



1 whole chicken, spatchcocked
6 garlic cloves roughly chopped (about 2 tablespoons)
1 tablespoon extra virgin olive oil
1 tablespoon honey
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper optional Juice
zest of 2 small limes
about 3 tablespoons juice

**(for an easy, step-by step video tutorial of how to spatchcock a chicken, please watch this video:



Combine all ingredients (except the chicken) in a medium bowl and mix to combine.
Place the chicken in the bowl and generously rub the chicken with the marinade.
For optimal flavor, try to get some of the marinade under the skin and directly onto the meat. Cover and refrigerate for at least 2 hours, up to 6.
Remove the chicken from the marinade and discard unused marinade.
Grill whole chicken over medium heat, until a thermometer stuck in the deepest part of the thigh and breast both read at least 165 degrees.
Remove from the grill and let it rest for 5-10 minutes before slicing and serving.