Summer is the season for delicious, fresh, locally raised chicken. Here’s a great recipe for grilling your locally grown whole broiler chicken.

Grilled Chicken Under a Brick

1 T. fresh lemon juice
1 T. kosher salt
1 t. sweet smoked paprika
1 t. dried oregano
1 t. granulated garlic
1/2 t. crushed red pepper
1/4 c. extra-virgin olive oil
Two 3-pound chickens, backbones cut out

1/2 c. extra-virgin olive oil
1/2 c. chopped parsley
2 T. chopped cilantro
2 T. fresh lemon juice
2 large garlic cloves, minced
1 t. crushed red pepper
1 t. red wine vinegar
1/2 t. sweet smoked paprika
1/2 t. dried oregano
1/4 t. kosher salt

Chicken: In a bowl, mix together the first 7 ingredients for the marinade. Set the chickens breast-side up on a rimmed baking sheet. Flatten the birds, fold the wing tips under, and arrange the thighs next to the breasts. Make 2 slashes in the breasts and 1 slash in the legs and thighs. Rub with the marinade, cover, and refrigerate for 8 hours or overnight. Bring to room temperature before grilling.

Chimichurri: In a bowl, combine all of the ingredients for the chimichurri.

Light a grill. Cover 2 bricks with foil. Grill the chickens breast-side down, pressed with the bricks, over moderate heat until browned, 15 minutes. Flip and grill over low heat until the juices run clear when a thigh is pierced, about 25 minutes longer. Transfer the chickens to a carving board to rest for 10 minutes. Carve and serve with the chimichurri.