Cedar Planked Herb Buttered Spatchcocked Chicken with Tomato Salad

Spatchcocking is a way to cook a whole bird in much less time. The white and dark meats will cook at a more even rate, which yields juicier results.

Directions:

1. Mince the garlic finely and combine with the butter, chopped basil, lemon zest and juice. Set aside at room temperature.
2. Soak the plank in hot water for 15 minutes, and preheat the grill or oven to 450°F.
3. Remove the giblets from the chicken. Rinse and pat the chicken dry.
4. Set the chicken breast side up on a board. Insert a sharp knife into the neck cavity and out of the opposite end. Cut through each side of the backbone to completely remove it. This can also be done with a pair of shears.
5. Turn the bird over. Use a paring knife to separate the ribs from the inner cavity, pull to remove. Do the same with the wishbones.
6. Cut a small notch in the sternum where the breast bones meet. Turn the bird over and press down to flatten.
7. Gently separate the skin from the body above the breasts and thighs. Place butter between the skin and the meat, pressing down on the skin to distribute the butter evenly.
8. Set the chicken on the grilling plank and tuck the wings underneath. Season with salt and pepper.
9. Place the chicken on a grill or in the oven for 35 minutes, or until you reach an internal temperature of 160°F.
10. To make the salad, gently combine the tomato and cucumber.
11. Drizzle with oil, torn basil leaves, mozzarella and sprinkle with salt and pepper.
12. Allow the chicken to rest for a few minutes before cutting, and serve with the salad.

*Keep a spray bottle of water handy in case of flare-ups.