1. To butterfly chicken, pat dry with a paper towel and place breast-side down on a cutting board. Using kitchen shears, cut through each side of the backbone to remove it. Turn chicken over and gently press down on breastbone to flatten. Transfer chicken to a large resealable plastic bag and set aside.

2. Combine all remaining ingredients plus 1 tablespoon salt and 1 teaspoon pepper in a blender and puree until smooth, about 30 seconds. Pour marinade into bag with chicken, seal, and turn and shake to coat. Place in a bowl or baking dish and refrigerate for at least 2 hours and up to 1 day.

3. Heat grill to medium, then clean and oil grates. Remove chicken from marinade, season with salt and pepper, and place on grill, skin-side down. Slowly cook until skin becomes golden brown and crisp, 15 to 20 minutes. Turn over, close lid, and continue to cook until just cooked through and chicken registers 165 degrees, 25 to 30 more minutes. Transfer to a cutting board, tent loosely with foil, and let rest 10 minutes before carving into pieces. Top with extra chopped herbs before serving.

Source: Hannaford fresh Magazine, July - August, 2017