Grape Chicken

To spatchcock the chickens, first cut down one side of the whole chicken, and then the other to remove the spine.

Flip the chicken over and cut a little slit in the skin on either side of the breast, very close to the opening. Stick the bone of the leg through each slit. This will hold the chicken in shape while you cook it.

Cut up the grapes

Put the grapes and the Dizzy Pig in a mortar. Squash and mix the grapes with the Dizzy Pig, but do not reduce to a uniform paste. Just beat the grapes up a bit, and mix with the seasoning.

Working from the neck area, work your fingers between the skin and the chicken, working all the way down to the thighs and legs...creating a pocket.

Divide the grape mixture between the two chickens, trying to put about 1/4 of the mixture into each half of each chicken, under the skin (in the pocket we created above). Add in any juice that is in the mortar.

Dry off the chickens and spray each one with cooking spray (or simply oil the skins). Sprinkle each chicken with a tablespoon of the zatar and work in.

Cook on a preheated grill at 350. Our grill of choice is a BGE (Big Green Egg). Hillary recommends some pecan chunks for smoke. I'm not a big smoke lover, so I leave that out.

Smoke till breast reaches 160 or thigh reaches 180, about an hour.

Cut each chicken in half and serve.