Whole Grilled Chicken with Scorched Herbs

Rinse chicken under cold water and dry with paper towels. Remove the backbone and split in half lengthwise through the breastbone. You can also simply flatten the chicken by pressing down on the breastbone from the skin side until it “cracks,” and cook it whole.

Blend the bay leaves, thyme, rosemary, garlic, wine, vinegar, cumin and coriander together and marinate the chicken 30 minutes