Recipe courtesy of Marksbury Farm Market
Fire Grilled Herb-Mopped Fresh Spring Chickens
3 hr 5 min
55 min
Serves 8
3 hr 5 min
55 min
Serves 8


  • 2 Marksbury Farm fresh whole pasture-raised spring chickens
  • Salt and ground black pepper
Mopping Sauce:
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons finely chopped fresh lavender or other herb of choice 
  • 1/2 cup olive oil, plus more for oiling the grill grates 
  • 1/2 cup white wine 
  • 1/4 cup elderflower liqueur such as St. Germain
  • Juice of 1/2 lemon 


Special equipment: 2 fire bricks wrapped in foil

For the chicken: Spatchcock the chickens by cutting out the backbone with a sharp knife or kitchen shears and flattening each. Sprinkle the chickens liberally with salt and pepper and let rest at room temperature for 2 hours.

For the mopping sauce: Meanwhile, in a medium bowl combine the garlic, lavender, oil, wine, liqueur and lemon juice. Boil half of the sauce in a small saucepan for 2 minutes to soften the garlic and cook off the wine; reserve this half for serving.

Preheat a grill for medium-high heat. Lightly oil the grill grates. Place the chickens breast-side down and sear for 4 minutes on each side, then continue to cook, turning the chickens every 2 minutes, brushing the chickens with the mopping sauce and placing a foil-wrapped fire brick on top of each bird with every turn. Cook until the internal temperature of the breast meat registers 165 degrees F on a thermometer, about 25 minutes. Transfer the chickens to a platter and allow to rest under foil 10 minutes. Serve with the reserved mopping sauce. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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