Recipe courtesy of Marksbury Farm Market

Fire Grilled Herb-Mopped Fresh Spring Chickens

  • Level: Easy
  • Total: 3 hr 5 min
  • Active: 55 min
  • Yield: Serves 8
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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
  1. 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.
  2. 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.
  3. 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.