Butterflied Grilled Chicken with Roast Pepper Rub

Ingredients 

1/2 cup extra-virgin olive oil, divided, plus more for the grill
1/2 red pepper 
1/2 green pepper
1/2 orange pepper
1 yellow onion, peeled, ends removed and halved 
2 plum tomatoes, cored and seeded 
2 green chillies, ends removed 
2 cloves garlic 
1 tablespoon paprika 
1 (3-pound) whole chicken, butterflied 
Kosher salt freshly cracked black pepper 
2 tablespoons freshly chopped parley, for garnish 

Directions


Preheat oven to 400 degrees F. 

On a lined a sheet pan with foil, toss the peppers, onion, tomatoes, chillies, and garlic with 1/4 cup oil. Season with salt and pepper. Roast in the oven until the skins burst and veggies become dark brown, about 15 minutes. Remove from oven and allow to cool for about 10 minutes. 

In a blender or food processor, add the roasted veggies and pulse together until smooth. Add the paprika, and slowly stream in the remaining olive oil until well combined. In a large baking dish, thoroughly coat the chicken with the sauce. Cover and let marinate in the refrigerator for at least 2 hours, up to 8 hours. 

Preheat a grill to medium and oil. Remove chicken from marinate and season both sides with salt and pepper. Place the chicken skin-side down onto the grill and slowly cook until fat renders and skin becomes crisp and dark brown, about 15 minutes. Turn chicken over and cover. Cook until the meat is cooked through, about another 20 minutes. Remove the chicken from the grill and cover loosely with foil. Let it rest on a cutting board or serving platter, about 10 minutes before cutting.  

Notes


If you are unable to grill, you can simply roast the chicken in the oven. Here's how: 

1. Preheat the oven to 400 degrees F. 

2. Place the marinated chicken in a baking dish lined with foil. Season both sides of the chicken. Place into the oven and roast until skin becomes dark brown and crisp, about 20 minutes. 

3. Turn the oven temperature to 350 degrees F and  lightly tent the pan with foil. Bake the chicken until cooked through, about 20 more minutes. 

4. Remove the pan from the oven and let the chicken rest about 10 minutes before cutting. 

Enjoy!!!