Grilled Chicken with Salsa Verde

Ingredients

• One whole 4-5 lb. chicken
• Montreal chicken seasoning
• 1/2 cup olive oil
• 1/2 cup flat-leaf parsley, chopped
• handful of baby arugula
• 1 shallot (or 1/4 onion), diced small
• 2 teaspoons fresh mint, chopped
• 2 cloves garlic, minced
• 1/2 jalapeno, diced small
• dash of red pepper flakes
• salt and pepper
• 1 lemon zest
• 1/2 lemon juice

Instructions

1. Prep the chicken three hours beforehand. Cut along the spine of the chicken, open it up, and flatten by breaking the breast bone. Place the chicken in a bowl with hot water that covers the chicken and seasonings - any seasonings will do; we used some brown sugar, garlic cloves, salt, pepper, a little chili powder, etc. Cover bowl with plastic wrap and set aside until ready to cook.
2. Turn on grill and heat on high. Remove chicken from bowl and drizzle with olive oil and Montreal chicken seasoning. Place in the middle of the grill, bone down, and turn all the burners to low. Keep the grill temperature around 350 and cook chicken for 1 hour and 15 minutes, or until the internal temperature is 160. Let chicken rest 5 minutes before cutting and serving.
3. Combine the remaining ingredients in a bowl for the salsa verde. If prepping sooner than 15 minutes before serving, keep the lemon juice out and add it just before - this keeps the greens from changing color.
4. Serve chicken with the salsa verde on top.