Garlic-and-Rosemary Grilled Chicken with Scallions

From the kitchen of Carly

A butterflied bird grilled skin-side up over charred garlic, rosemary, and scallions, then flipped to crisp the skin. The aromatics underneath perfume the meat while creating a smoky, caramelized base. Ten minutes rest, then crack into it.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 3 1/2–4-pound chicken, backbone removed
  • 1Kosher salt, freshly ground pepper
  • 14 sprigs rosemary
  • 12 heads of garlic, halved crosswise
  • 12 bunches red scallions
  • 12 tablespoons olive oil, divided
  • 11 tablespoon onion or chive blossoms (optional)

Instructions

  1. Prepare grill for medium heat. Season chicken with salt and pepper. Place rosemary, garlic, and 1 bunch of scallions in a layer on grill.

  2. Place chicken, skin side up, on top of aromatics. Cover grill and cook until chicken is nearly cooked through, 35–40 minutes (aromatics will be thoroughly charred).

  3. Brush chicken with 1 tablespoon oil and place skin side down, directly onto grates (you can discard aromatics at this point). Grill until chicken is cooked through and skin is crisp, 10–15 minutes longer. Transfer to a cutting board and let rest 10 minutes before cutting into pieces.

  4. Meanwhile, toss remaining bunch of scallions with remaining 1 tablespoon oil on a rimmed baking sheet and grill until tender and lightly charred, about 5 minutes.

  5. Serve chicken with grilled scallions alongside, topped with onion blossoms, if desired.