1 Whole Chicken, spatchcocked
1 Whole Head of Garlic, peeled
1/2 Onion
1 Cup Naranja Agria (Bitter Orange) Juice
1 Tbsp. Salt
1 Tbsp. Freshly Ground Black Pepper
1 Tbsp. Oregano
1/3 Cup Olive Oil
1/2 Tsp. Cumin
1 Tbsp. Paprika
To spatchcock a chicken, all you have to do is run a knife along both sides of the chicken back bone to remove the spine, then flip so the breast is right side up and press firmly down until it is laying flat.
In a food processor combine the whole head of garlic cloves, onion, bitter orange juice, salt, pepper, oregano, olive oil, cumin, and paprika. Pulse until the garlic and onion are finely minced.
Pour the marinade over the chicken and let marinade for a minimum of 2 hours but no longer than 4 hours.
Pre heat your grill, making sure to have a hot zone and a cooler zone. Remove your chicken from the refrigerator 45 minutes prior to grilling.
Place the chicken skin side down on the cool zone of your grill, close the grill and let your chicken cook for 25 minutes. Flip the chicken and let cook for an additional 25 minutes. Temp your chicken it should be at 160 degrees F.
Move the chicken to the hot side of the grill skin side down and grill for 5 minutes or until it develops some more color. Flip and do the same for the second side.
Temp the chicken making sure it is at 165 degrees F.